1poundasparagus, trimmed and cut into 1-inch pieces
½cupdry white wine (substitute chicken broth, if desired)
½cupheavy cream
½cupshredded parmesan cheese, more for serving
½cupthinly sliced basil leaves, more for serving
Instructions
Heat a large pot of salted water over high heat and cook pasta as directed. Reserve ½ cup of the pasta water before draining.
Combine cornstarch, oregano, ¼ teaspoon salt, ¼ teaspoon pepper, and garlic powder in a small bowl. Sprinkle over chicken and toss to combine. Set aside.
Heat a large frying pan over medium heat. Add pancetta and cook until crispy, about 9 to 10 minutes. Remove from pan and place on a paper towel lined plate to drain.
Remove all but 1 tablespoon of grease from the pan, reserving the remaining grease. Increase heat to medium-high and cook chicken, stirring only occasionally, until golden brown and cooked through, about 6 to 7 minutes. Remove chicken from pan and add to plate with pancetta.
Reduce heat to medium, add a teaspoon of reserved grease, if necessary, and add shallots and mushrooms. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook until mushrooms are browned, stirring occasionally, about 6 minutes. Add garlic, cook and stir for 1 minute or until garlic is fragrant.
Add wine to pan and bring to a boil. Add asparagus to pan and cook for 3 to 4 minutes or until asparagus is crisp-tender and wine has reduced.
Reduce heat to low, stir in cream until simmering. Stir in cheese, chicken, pancetta, and basil.
When cheese has melted, stir in pasta. Add pasta water as desired to thin sauce.
Garnish with fresh basil and more cheese if desired.
Video
Notes
If you prefer, bacon can be substituted for pancetta. Another alternative is to skip the pancetta and use a couple tablespoons of olive oil to sauté the chicken, mushrooms, and shallots.
Not a fan of asparagus? Substitute sugar snap peas, frozen peas, spinach, or broccoli.
Reheat leftovers in a skillet over medium low heat. Add water, milk, or broth if necessary to thin the sauce.