Ingredients:

  • 1 lb (450g) Penne pasta
  • 1.25 lbs (570g) Boneless skinless chicken breasts, cubed into 1-inch pieces
  • 2 tbsp (30ml) Olive oil
  • 1 tsp (5g) Salt
  • ½ tsp (2.5g) Black pepper
  • 2 tbsp (28g) Unsalted butter
  • 8 oz (225g) Cremini mushrooms, sliced
  • 1 bunch (450g) Asparagus, woody ends trimmed, cut into 2-inch pieces
  • 4 cloves (20g) Garlic, minced
  • 1 cup (240ml) Heavy cream
  • ½ cup (50g) Grated Parmesan cheese
  • 1 tsp (2g) Dried Italian seasoning
  • ¼ tsp (1g) Red pepper flakes
  • ½ cup (120ml) Reserved pasta water

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the penne and cook until al dente (usually 1-2 minutes less than package instructions). Note: Al dente pasta finishes cooking in the sauce
  2. Scoop out ½ cup of the cloudy pasta water before draining. Set this aside for the final emulsification.
  3. Heat olive oil in a large skillet over medium high heat. Add the cubed chicken breast and sear without crowding the pan until golden brown on all sides (about 5-7 minutes).
  4. Remove chicken from the pan and set aside on a plate. Note: This prevents the chicken from becoming rubbery while we do the veg
  5. In the same skillet, melt the butter. Add the sliced mushrooms and sauté until they release their moisture and turn deep brown.
  6. Add the asparagus and minced garlic, cooking for 3-4 minutes until the asparagus is bright green and fragrant.
  7. Reduce heat to medium. Stir in the heavy cream and Italian seasoning. Bring to a gentle simmer for 2 minutes.
  8. Stir in the Parmesan cheese until melted and smooth.
  9. Fold the seared chicken and cooked penne back into the pan.
  10. Whisk in the reserved pasta water one tablespoon at a time until the sauce is glossy and coats the pasta.