Creamy Mushroom and Asparagus Chicken Penne

INGREDIENTS:

For the Pasta:

8 oz penne pasta (or your favorite shape)

1 lb boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)

2 tablespoons olive oil (divided)

Salt and pepper (to taste)

For the Sauce:

1 tablespoon unsalted butter

8 oz cremini or button mushrooms (sliced)

1 bunch asparagus (trimmed and cut into 1-inch pieces)

3 cloves garlic (minced)

1 cup heavy cream

½ cup chicken broth

½ cup grated Parmesan cheese

¼ teaspoon red pepper flakes (optional, for heat)

Fresh parsley (chopped, for garnish)

DIRECTIONS:

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.

Step 2: Cook the Chicken

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 3: Sauté the Vegetables

In the same skillet, heat the remaining 1 tablespoon of olive oil and the butter over medium heat.

Add the sliced mushrooms and cook for 5–6 minutes, until they release their moisture and turn golden brown.

Stir in the asparagus and cook for an additional 3–4 minutes, until tender-crisp.

Add the minced garlic and sauté for 30 seconds to 1 minute, until fragrant.

Step 4: Make the Sauce

Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.

Stir in the grated Parmesan cheese until melted and the sauce thickens slightly.

If the sauce is too thick, loosen it with a splash of reserved pasta water …