· 2 tbsp butter, divided
· 8 oz (225g) cremini mushrooms, sliced
· 1 lb asparagus, tough ends trimmed, cut into 2-inch pieces
· 3 cloves garlic, minced
· 1 cup chicken broth
· 1 ½ cups heavy cream (or half-and-half for a lighter sauce)
· 1 cup freshly grated Parmesan cheese
· 1 tsp Italian seasoning
· ¼ tsp red pepper flakes (optional)
· ¼ cup fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta:
· Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente.
· Reserve 1 cup of pasta water, then drain the pasta and set aside. - Sear the Chicken:
· Season chicken cubes generously with salt and pepper.
· In a large skillet, heat olive oil over medium-high heat. Add chicken and cook for 5–7 minutes until golden and cooked through. Remove and set aside. - Sauté Vegetables:
· In the same skillet, melt 1 tbsp butter. Add mushrooms and cook for 5–6 minutes until browned.
· Add asparagus and cook for 3–4 minutes until tender-crisp. Stir in garlic and cook for 1 minute until fragrant. - Build the Sauce:
· Pour in chicken broth to deglaze the pan, scraping up browned bits. Simmer for 2 minutes.
· Reduce heat to medium-low. Add heavy cream, Italian seasoning, and red pepper flakes (if using). Simmer gently for 3–4 minutes (do not boil). - Combine and Finish:
· Gradually stir in Parmesan until melted and smooth.
· Return chicken and any juices to the skillet. Add cooked penne and toss to coat.
· If the sauce is too thick, loosen with reserved pasta water a splash at a time. - Serve:
· Garnish with fresh parsley and extra Parmesan. Serve immediately.
Pro Tips for Success 
