· Use freshly grated Parmesan for a smooth sauce (pre-shredded cheese contains anti-caking agents that can make sauces grainy).
· Undercook the asparagus slightly — it will continue to soften in the sauce.
· Pasta water is key! The starch helps emulsify the sauce and helps it cling to the pasta.
Wine Pairing 
· Chardonnay: Buttery notes complement the creamy sauce.
· Pinot Noir: A light red pairs well with mushrooms and chicken.
Customize It!
· Vegetarian: Omit chicken and use vegetable broth. Add cannellini beans for protein.
· Extra Greens: Stir in 2 cups of fresh spinach at the end.
· Herb Swap: Try fresh thyme or basil instead of parsley.
Enjoy your restaurant-quality meal at home! Let me know if you’d like a lighter version or tips for meal prepping this dish.
