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Creamy Chicken, Mushroom & Asparagus Pasta

This recipe combines tender chicken with the earthy depths of caramelized onions and savory mushrooms, balanced by the fresh crunch of spring asparagus—all brought together in a silky-smooth cream sauce.
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Servings: 4 people
Course: Main Course
Cuisine: French
Ingredients Method

Ingredients
  

Ingredients
  • 400 g pasta (Penne, Fusilli, or Farfalle work best)
  • 2 chicken breasts, diced
  • 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
  • 250 g mushrooms (Cremini or white button), sliced
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 250 ml cooking cream (15% or 35%)
  • 50 g grated parmigiano reggiano cheese
  • 2 tbsp olive oil
  • Salt, freshly ground pepper, and fresh thyme (optional)

Method
 

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions (about 10 minutes).
  2. Caramelize the Base: In a large pan or skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent. Add the sliced mushrooms and sauté until they are beautifully golden brown.
  3. Sear the Chicken: Add the diced chicken and minced garlic to the pan. Cook until the chicken is no longer pink. Season generously with salt and pepper.
  4. Add the Greens: Add the asparagus pieces and continue to sauté for 3-4 minutes, or until they are tender-crisp.
  5. Simmer the Sauce: Reduce the heat to low. Pour in the cream and add the grated Parmesan. Stir well and let the sauce simmer gently for about 2 minutes, until it starts to thicken.
  6. The Final Mix: Drain the pasta (reserve a small cup of the pasta water). Add the pasta directly into the skillet with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency. Serve immediately.