This recipe combines tender chicken, roasted asparagus, and a creamy sauce with penne pasta for a delightful meal.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated for even roasting.
Trim the asparagus and cut into 1-inch pieces. Toss with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Spread on a baking sheet.
Use parchment paper on the baking sheet for easier cleanup.
Roast the asparagus in the preheated oven for 10 minutes or until tender and slightly caramelized.
Check halfway through to ensure even cooking.
Cook the penne pasta in a large pot of boiling salted water according to package instructions. Drain and set aside.
Reserve some pasta water to adjust the sauce later.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken breasts until golden and cooked through, about 5-7 minutes per side. Remove and slice into strips.
Let the chicken rest for a few minutes before slicing to retain juices.
In the same skillet, add the minced garlic and sauté for 1 minute. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese, salt, and black pepper.
Stir constantly to prevent the cream from scorching.
Combine the cooked pasta, roasted asparagus, and sliced chicken in the skillet with the sauce. Toss to coat evenly.
Add a splash of reserved pasta water if the sauce is too thick.
Serve the dish warm, garnished with extra Parmesan cheese if desired.
Serve immediately for the best flavor and texture.
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