Preparation Steps

• Cook pasta according to package directions. Reserve about 1/2 cup of pasta water before draining.
• While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
  0.5 pound pasta
• Add asparagus and mushrooms to the same skillet. Cook until tender-crisp, about 5 minutes.
  0.5 pound pasta
• Add minced garlic and cook for 1 minute until fragrant.
  0.5 pound pasta
• Pour in chicken broth and heavy cream. Bring to a simmer and cook for a few minutes until slightly thickened.
  0.5 pound pasta
• Stir in the crumbled goat cheese and Parmesan cheese until melted and the sauce is creamy.
  0.5 pound pasta
• Return the cooked chicken to the skillet. Add the drained pasta and toss to combine. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
  0.5 pound pasta
• Season with salt and pepper to taste.
  0.5 pound pasta
• Garnish with fresh chopped parsley before serving.
  0.5 pound pasta