Preparation:
Cook penne pasta according to package directions, then drain and set aside.
Heat olive oil in a large pan over medium heat. Season chicken with salt and pepper, then cook until golden and cooked through. Remove chicken and set aside.
In the same pan, sauté mushrooms, asparagus, and garlic for 5-7 minutes, until tender.
Add heavy cream, chicken broth, and Parmesan cheese. Stir to combine and simmer for 3-4 minutes.
Add cooked chicken and pasta, tossing to coat in the creamy sauce. Cook for an additional 2 minutes to heat through.
Garnish with parsley and serve.
A creamy, savory pasta dish that’s perfect for any occasion!
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