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Cook the penne pasta according to the package directions. Drain and set aside.
Cook the Chicken:
Heat olive oil in a large pan over medium heat. Season the chicken with salt and pepper.
Cook the chicken until golden and cooked through, about 5-7 minutes per side. Remove the chicken from the pan and set aside.
Sauté the Veggies:
In the same pan, add the sliced mushrooms, asparagus, and minced garlic. Sauté for 5-7 minutes, until the vegetables are tender and the garlic is fragrant.
Make the Cream Sauce:
Add the heavy cream, chicken broth, and grated Parmesan cheese to the pan. Stir to combine and let it simmer for 3-4 minutes, until the sauce thickens slightly.
Combine:
Return the cooked chicken to the pan and add the cooked pasta. Toss everything together, making sure the pasta and chicken are well coated with the creamy sauce. Cook for an additional 2 minutes to heat everything through.
Serve:
Garnish with fresh parsley if desired. Serve immediately and enjoy!
Serving and Storage Tips:
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