Marsala Cream Chicken with Asparagus

1 (8 ounce) package penne pasta

2 tablespoons butter

1 shallot, minced

1 cup sliced baby portabella mushrooms

1 cup bite-sized pieces fresh asparagus

¼ cup chopped sun-dried tomatoes

1 cup chicken broth

1 cup Marsala wine

1 (3 pound) rotisserie chicken, bones removed and meat cut into bite-size pieces

3 tablespoons heavy whipping cream

1 tablespoon softened butter

1 tablespoon all-purpose flour

¼ cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Cook penne pasta at a boil until cooked through yet firm to the bite, about 11 minutes; drain.

Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir shallot in melted butter until fragrant, about 5 minutes. Stir mushrooms, asparagus, and sun-dried tomatoes into shallot and butter mixture; cook and stir until asparagus begins to soften, about 10 minutes more.

Pour chicken broth and Marsala wine into the skillet; bring to a boil, reduce heat to medium-low, and stir chicken and cream into mixture.

Mix softened butter and flour into a paste in a bowl; stir into chicken mixture. Cook, stirring continually, until the flour is cooked and the liquid thickens, 1 to 2 minutes; ladle over the cooked penne pasta and top with Parmesan cheese to serve.