Chicken & Parmesan Pasta (Print)
A hearty pasta dish with juicy chicken, earthy mushrooms, and fresh asparagus in a creamy cheese sauce.
# Ingredients:
→ Main Items
01 -
250g of penne noodles
02 -
2 chicken breasts, cut into strips
03 -
200g of mushrooms, thinly sliced
04 -
1 bunch of asparagus, ends trimmed and cut into small chunks
→ For the Sauce
05 -
3 garlic cloves, chopped finely
06 -
1 cup of thick cream
07 -
Half a cup of chicken stock
08 -
Half a cup of Parmesan cheese, shredded
→ To Flavor and Finish
09 -
2 tablespoons of olive oil
10 -
Salt and pepper, to your liking
11 -
Fresh parsley, chopped up for topping
# Steps:
01 -
Follow the directions on the pasta package to cook penne. Drain it and leave it aside.
02 -
In a big skillet, warm up the olive oil over medium heat. Cook the chicken strips until both sides are browned and fully cooked. Take them out and set them aside.
03 -
Using the same skillet, toss in the mushrooms and asparagus. Stir and cook until they soften, which takes around 5 minutes. Add the garlic and stir for another minute until it smells amazing.
04 -
Pour in the chicken stock and heavy cream. Let the mixture simmer gently, stirring it occasionally. Add Parmesan cheese and stir until the sauce thickens. Sprinkle in salt and pepper to taste.
05 -
Add the chicken you set aside earlier and the cooked pasta into the skillet. Toss everything together so it’s coated well in the sauce. Add some parsley on top and serve while hot.
# Notes:
01 -
You can use other types of pasta you have on hand
02 -
Broccoli or peas are tasty substitutes for asparagus
03 -
Lasts up to three days in the fridge