Name: Creamy Chicken, Asparagus & Mushroom Pasta – A Comforting, Flavor-Packed Weeknight Dinner
Ingredients: 8 oz short pasta (penne or rigatoni); 1 lb boneless chicken breast, sliced; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 cup mushrooms, sliced; 1 bunch asparagus, cut into 2-inch pieces; ¾ cup heavy cream; ½ cup chicken broth (low sodium); ½ cup grated Parmesan; Salt and pepper to taste

Ingredients

Scale

8 oz short pasta (penne or rigatoni)
1 lb boneless chicken breast, sliced
1 tablespoon olive oil
2 cloves garlic, minced
1 cup mushrooms, sliced
1 bunch asparagus, cut into 2-inch pieces
¾ cup heavy cream
½ cup chicken broth (low sodium)
½ cup grated Parmesan
Salt and pepper to taste

Instructions

Cook pasta according to package directions; set aside.
In a large skillet, cook chicken in olive oil until golden and fully done. Remove and set aside.
In the same skillet, sauté garlic and mushrooms until tender. Add asparagus and cook for 2–3 minutes.
Stir in cream and broth, bring to a simmer, and cook for 5 minutes.
Add Parmesan, cooked chicken, and drained pasta. Toss to coat and heat through.

Season with salt and pepper to taste, and serve warm.