Ingredients
- 12 oz penne pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 8 oz cremini mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, chopped (optional)
If you’re out of heavy cream, you can substitute with half-and-half for a lighter version. And if you’re looking for a vegetarian twist, swap the chicken for chickpeas or tofu. The key is to make it your own, just like those impromptu kitchen experiments I used to have with my siblings.
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the mushrooms and asparagus. Sauté until the mushrooms are golden and the asparagus is tender-crisp, about 5 minutes. Stir in the garlic and cook for an additional minute.
- Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture simmer until slightly thickened, about 3-4 minutes.
- Reduce the heat to low, then add the cooked chicken back to the skillet. Stir in the Parmesan cheese and lemon zest until the cheese is melted and the sauce is creamy.
- Add the cooked penne pasta to the skillet, tossing to coat the pasta evenly with the sauce. If desired, sprinkle with fresh parsley before serving.
As you cook, let your senses guide you. It’s something my grandmother taught me — let the aroma and taste tell you when it’s just right.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International