Ingredients (Serves 4-6)
12 oz (340g) penne pasta 
2 tbsp olive oil 
1 lb (450g) boneless, skinless chicken breasts (cut into bite-sized pieces) 
Salt & black pepper (to taste) 
8 oz (225g) mushrooms (sliced) 
1 bunch asparagus (trimmed & cut into 1-inch pieces) 
3 cloves garlic (minced) 
1 cup (240ml) heavy cream 
½ cup (120ml) chicken broth 
½ cup (50g) grated Parmesan cheese 
1 tsp dried thyme 
Fresh parsley (for garnish, optional)
Step-by-Step Cooking Instructions
Rich, creamy, and packed with flavor! This pasta combines juicy chicken, earthy mushrooms, and fresh asparagus in a velvety Parmesan sauce. Perfect for a cozy weeknight meal that everyone will love!
Ingredients (Serves 4-6)
12 oz (340g) penne pasta
2 tbsp olive oil
1 lb (450g) boneless, skinless chicken breasts (cut into bite-sized pieces)
Salt & black pepper (to taste)
8 oz (225g) mushrooms (sliced)
1 bunch asparagus (trimmed & cut into 1-inch pieces)
3 cloves garlic (minced)
1 cup (240ml) heavy cream
½ cup (120ml) chicken broth
½ cup (50g) grated Parmesan cheese
1 tsp dried thyme
Fresh parsley (for garnish, optional) 
Step-by-Step Cooking Instructions
Cook the pasta:
Boil penne pasta in salted water until al dente.
Drain and set aside.
Sauté the chicken:
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Season chicken with salt & pepper, then cook until golden brown and fully cooked.
Remove from the skillet and set aside.
Cook the veggies:
In the same skillet, add the remaining 1 tbsp olive oil.
Sauté mushrooms & asparagus for 5-7 minutes until tender.
Stir in garlic and cook for 1 minute until fragrant.
Make the creamy sauce:
Pour in heavy cream & chicken broth, then stir in Parmesan cheese & thyme.
Simmer for a few minutes until the sauce thickens slightly.
Bring it all together:
Add the cooked pasta & chicken back into the skillet.
Toss everything together until coated in the luscious sauce.
Serve & enjoy!
Garnish with fresh parsley, if desired.
Serve hot & watch everyone ask for seconds! 