Creamy Chicken Pasta Dinner (Print Version)

# Ingredients:

→ The Base

01 - 8 oz penne pasta (about 3 cups uncooked)
02 - 2 boneless, skinless chicken breasts, cut into bite-sized strips

→ The Veggies

03 - 1 cup mushrooms, sliced (button or cremini work great)
04 - 1 cup asparagus, woody ends snapped off and cut into 2-inch pieces
05 - 2 cloves garlic, minced (or more if you're a garlic lover!)

→ The Sauce

06 - 1 cup heavy cream
07 - 1/2 cup chicken broth
08 - 1/2 cup freshly grated Parmesan cheese
09 - 1 tsp Italian seasoning

→ Everything Else

10 - 1 tbsp olive oil
11 - 1/2 tsp salt, plus more for pasta water
12 - 1/4 tsp black pepper
13 - 1/2 tsp red pepper flakes (totally optional, skip if you don't like heat)

# Instructions:

01 - Fill a big pot with water, add a good pinch of salt (the water should taste like the sea!), and bring it to a rolling boil. Toss in your penne and cook it until it's al dente – that's fancy talk for 'still has a bit of bite to it.' Check the package for timing, but it's usually around 10-11 minutes. When it's done, drain it but don't rinse it! We want that starchy goodness to help our sauce stick.
02 - While your pasta's cooking, grab a large skillet and heat up that olive oil over medium-high heat. Once it's hot, throw in your chicken strips. Sprinkle them with a bit of salt and pepper, then let them cook until they're golden brown and not pink in the middle – about 5-7 minutes. Take the chicken out and set it aside on a plate. Try not to snack on too many pieces... I know it's tempting!
03 - In that same skillet (don't wash it! Those chicken bits are flavor gold!), toss in your mushrooms. If the pan looks dry, drizzle in a tiny bit more oil. Let those mushrooms cook down for about 3 minutes until they start to brown. Then add your asparagus pieces and cook for another 2 minutes – we want them tender but still with some snap. Throw in that minced garlic and stir it around for about 30 seconds until it smells amazing. Be careful not to burn it or it'll taste bitter!
04 - Pour in the chicken broth and use your spoon to scrape up all those delicious browned bits from the bottom of the pan. That's where all the flavor is hiding! Now add the heavy cream, grated Parmesan, Italian seasoning, and red pepper flakes if you're using them. Let it all simmer together, stirring occasionally, for about 3-4 minutes until the sauce starts to thicken up a bit. If it gets too thick, you can always splash in a little more broth.
05 - Now for the fun part! Add your cooked chicken back to the skillet, along with any juices that collected on the plate. Dump in your drained pasta and give everything a good toss until all the pasta and chicken are coated in that creamy sauce. Let it all hang out together for a minute so the pasta can absorb some of that sauce. Give it a taste and add more salt or pepper if needed.
06 - Scoop this creamy, dreamy pasta into bowls and top with a little extra sprinkle of Parmesan if you're feeling fancy. Grab a fork and dig in while it's hot! This tastes best fresh, but leftovers will keep in the fridge for a couple of days.

# Notes:

01 - If your sauce seems too thin, let it simmer a bit longer. If it's too thick, add a splash more broth or even some of the pasta cooking water.
02 - This recipe is super versatile - you can swap out the vegetables for whatever you have on hand. Broccoli, peas, or sun-dried tomatoes all work beautifully.
03 - For a lighter version, substitute half-and-half for the heavy cream. It won't be quite as rich, but still delicious!

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