Notes
You can substitute half-and-half for a lighter sauce.
Add a splash of lemon juice for brightness.
For extra flavor, sprinkle red pepper flakes or add white wine while sautéing vegetables.
Works well with gluten-free pasta.
Tips
Don’t overcook the asparagus— keep it bright and slightly crisp.
Slice chicken evenly for consistent cooking.
Allow the sauce to simmer gently; boiling can cause separation.
If sauce gets too thick, add a splash of pasta water or broth.
Q&A About the Recipe
Q1: Can I make this recipe ahead of time?
Yes, but pasta absorbs sauce. When reheating, add a splash of cream or broth.
Q2: Can I use a different protein?
Absolutely—shrimp, turkey, or even tofu work great.
Q3: What mushrooms work best?
Cremini or baby bella mushrooms offer the best flavor, but white button mushrooms work, too.
Q4: Can I make it dairy-free?
Yes: use coconut milk + nutritional yeast instead of cream and Parmesan.
Q5: How do I make it spicier?
Add chili flakes or a pinch of cayenne to the sauce.
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