Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente—which means the pasta is cooked through but still slightly firm when you bite into it. This usually takes about 9 to 11 minutes.

Once cooked, drain the pasta and set it aside. A quick tip: don’t rinse the pasta. The light coating of starch helps the sauce stick better later on.

Step 2: Cook the Chicken

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced chicken in a single layer and season with salt and black pepper. Let it sear without moving for 2-3 minutes so it gets a nice golden crust.

Flip the chicken and continue cooking for another 3-4 minutes until fully cooked through and no longer pink in the center. Remove the chicken from the pan and set aside.

Beginner tip: You can check doneness by slicing into one piece—if the juices run clear and there’s no pink, you’re good to go.

Step 3: Sauté the Vegetables

In the same skillet (don’t clean it—you want to keep those flavorful browned bits), add a little more olive oil if needed. Toss in the mushrooms and sauté for about 3 minutes until they begin to soften and release their juices.

Add the asparagus and cook for another 2 minutes. You want the asparagus to stay bright green and crisp-tender—still slightly firm but cooked.

Stir in the minced garlic and cook for just 30 seconds. You’ll smell it immediately—fragrant but not burned.

Step 4: Build the Cream Sauce

Pour in the chicken broth and use a wooden spoon to scrape up the brown bits stuck to the bottom of the pan. These add rich flavor to the sauce.

Next, add the heavy cream, grated Parmesan cheese, Italian seasoning, and red pepper flakes if using. Stir gently until the sauce comes together and begins to thicken slightly, which takes about 3-4 minutes.

If the sauce looks too thick, add a splash more broth. If it seems too thin, let it simmer uncovered for a couple more minutes.

Step 5: Combine Everything

Return the cooked chicken to the skillet, along with the drained pasta. Toss everything together gently so the pasta is well-coated in the creamy sauce.

Taste and adjust the seasoning as needed—maybe a pinch more salt, pepper, or cheese depending on your preference.

Serve hot, garnished with a little extra Parmesan if you like.