This dish is a comforting blend of tender chicken, crunchy asparagus, and sweet bell peppers, all coated in a silky cream sauce. It’s hearty enough for dinner yet simple enough for a weeknight meal.
Ingredients (Serves 4)
- 12 oz pasta (penne or fettuccine work well)
- 2 tbsp olive oil
- 1 lb boneless chicken breast, cut into bite-sized pieces
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tsp dried Italian herbs (or fresh thyme/basil)
- Salt and black pepper to taste
Method
- Cook the pasta: Boil pasta in salted water until al dente. Drain and set aside.
- Cook the chicken: Heat olive oil in a large skillet. Add chicken pieces, season with salt and pepper, and cook until golden and fully cooked. Remove and set aside.
- Sauté vegetables: In the same skillet, add asparagus, bell peppers, and garlic. Cook for 3–4 minutes until tender-crisp.
- Make the sauce: Pour in cream and chicken broth. Simmer gently, then stir in Parmesan and herbs until the sauce thickens slightly.
- Combine everything: Return chicken to the skillet, add pasta, and toss until coated in the creamy sauce.
- Serve: Garnish with extra Parmesan and fresh herbs if desired.
Notes
- You can substitute zucchini or mushrooms for variety.
- For a lighter version, use half-and-half instead of heavy cream.
- Pair with a crisp green salad or garlic bread for a complete meal.
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