Ingredients:

  • 12 ounces Penne Pasta
  • 5 lbs Boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher Salt & Black Pepper to taste
  • 2 tablespoons Olive Oil
  • 2 tablespoons Unsalted Butter
  • 1 small Yellow Onion or Shallots, finely minced
  • 4 cloves Garlic, minced
  • 8 ounces Cremini (Baby Bella) Mushrooms, sliced thickly
  • 1 bunch Fresh Asparagus, trimmed and cut into 1-inch pieces
  • 2 tablespoons All-Purpose Flour
  • 1/2 cup Dry White Wine (or substitute chicken broth)
  • 1 1/2 cups low sodium Chicken Broth
  • 1 cup Heavy Cream (35% fat)
  • 1/2 cup Freshly Grated Parmesan Cheese, plus more for garnish
  • 2 tablespoons Fresh Parsley, chopped

Instructions:

  1. Boil salted water in a large pot. Cook penne according to package directions until al dente (1-2 minutes less than stated). Reserve 1 cup of starchy pasta water before draining.
  2. Season chicken chunks generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken in batches until golden brown and cooked through. Remove chicken and set aside, leaving any fond in the pan.
  3. Reduce heat to medium. Add butter to the skillet. Sauté onions/shallots until softened (about 3 minutes). Add mushrooms and cook, stirring occasionally, until deeply browned (about 8-10 minutes). Add asparagus tips and cook for 2 minutes until bright green. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 1 minute. Slowly pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half.
  5. Gradually whisk in the chicken broth until smooth. Bring to a gentle simmer. Pour in the heavy cream and stir well. Let the sauce simmer gently for 3-5 minutes until it thickens enough to coat the back of a spoon.
  6. Remove the pan from the direct heat. Stir in the grated Parmesan cheese until fully melted and the sauce is smooth. Taste and adjust seasoning.
  7. Add the cooked chicken and the drained penne directly into the sauce. Toss vigorously to coat. If the sauce is too thick, add reserved pasta water, one splash at a time, until the sauce clings beautifully.
  8. Stir in the fresh parsley. Serve immediately with extra Parmesan grated over the top.