Ingredients
Scale
- 8 oz penne pasta (or your favorite short pasta)
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ cup chicken broth
- ¾ cup heavy cream or half-and-half
- ½ cup grated Parmesan cheese
- Zest and juice of ½ lemon
- Salt and black pepper, to taste
- Crushed red pepper flakes (optional)
- Fresh parsley or basil, chopped (for garnish)
💡 Ingredient Notes:
Swap chicken for shrimp, tofu, or turkey. Use gluten-free pasta if needed. Add other veggies like peas, spinach, or cherry tomatoes for variation.
Instructions
- Cook Pasta
Boil penne in salted water until al dente. Drain and reserve ½ cup of pasta water. - Sauté Chicken
Heat olive oil in a skillet. Season chicken with salt and pepper. Cook until golden and fully cooked. Remove from pan. - Cook Asparagus & Garlic
In the same skillet, sauté garlic for 30 seconds. Add asparagus and cook for 4–5 minutes until tender but still crisp. - Make Sauce
Add chicken broth and simmer. Stir in cream, Parmesan, lemon zest, and lemon juice. Simmer until slightly thickened. - Combine
Return chicken to the skillet. Add cooked pasta and toss everything together. Adjust seasoning and use pasta water as needed for a silky texture. - Serve
Top with fresh herbs, a sprinkle of Parmesan, and red pepper flakes if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free