Creamy Mushroom Asparagus Chicken Pasta Delight
A sumptuous dish that perfectly marries the rich flavors of sautéed mushrooms and tender asparagus with juicy chicken and comforting pasta.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
Protein
- 2 pieces Chicken Breast, boneless and skinless Cut into bite-sized pieces.
Pasta
- 8 ounces Fettuccine or Linguine Cook al dente according to package instructions.
Vegetables
- 1 bunch Fresh Asparagus Trimmed and cut into 1-inch pieces.
- 8 ounces Mushrooms, cremini or button Sliced.
Sauce
- 1 cup Heavy Cream Essential for the creamy sauce.
- 3 cloves Garlic, minced Adds depth of flavor.
- ½ cup Parmesan Cheese, grated For richness and flavor.
- 2 tablespoons Olive Oil For sautéing.
Seasonings
- Salt and Pepper To taste.
Instructions
- 1. Cook the pasta in a large pot of boiling salted water according to package instructions until al dente. Reserve one cup of pasta water, then drain and set aside.
- 2. Heat a large skillet over medium-high heat and add olive oil until shimmering.
- 3. Add chicken pieces, season with salt and pepper, and cook for 5-7 minutes until golden brown and cooked through. Transfer to a plate and cover.
- 4. In the same skillet, add garlic and sauté for 30 seconds until fragrant.
- 5. Add mushrooms and cook for about 5 minutes until browned and tender.
- 6. Add asparagus and cook for an additional 3-4 minutes until bright green and slightly tender.
- 7. Reduce heat to medium-low, pour in heavy cream, and stir to combine.
- 8. Stir in Parmesan cheese until melted and smooth, adding reserved pasta water as needed for consistency.
- 9. Return chicken to the skillet and heat through.
- 10. Add cooked pasta, tossing to coat with the sauce.
- 11. Serve immediately, garnished with additional Parmesan and pepper if desired.
Notes
For variations, consider adding shrimp or tofu, experimenting with different vegetables, or using half-and-half for a lighter version.