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

1. Cook the pasta: Boil pasta in salted water until al dente. Drain and set aside.


2. 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.


3. Sauté vegetables: In the same skillet, add asparagus, bell peppers, and garlic. Cook for 3–4 minutes until tender-crisp.


4. Make the sauce: Pour in cream and chicken broth. Simmer gently, then stir in Parmesan and herbs until the sauce thickens slightly.


5. Combine everything: Return chicken to the skillet, add pasta, and toss until coated in the creamy sauce.


6. 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.