Description
A rich and creamy pasta dish with tender chicken, earthy mushrooms, and fresh asparagus.
Ingredients
Scale
For the Crust:
- 8 oz penne pasta
- 2 boneless, skinless chicken breasts, cubed
- 1 cup sliced mushrooms
- 1 cup asparagus, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Cook penne pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned and cooked through, about 6-8 minutes. Remove from skillet and set aside.
- In the same skillet, add mushrooms, asparagus, and garlic. Sauté until vegetables are tender, about 5 minutes.
- Reduce heat to low and pour in heavy cream. Stir in Parmesan cheese and thyme, simmering until sauce thickens slightly.
- Return chicken to the skillet and add cooked penne. Toss everything together until well coated and heated through.
- Season with salt and pepper to taste before serving.
Notes
You can customize the seasonings to taste.