Serves 6
35 min
Creamy Chicken and Asparagus Pasta
Recipe GLPRa3fae97474c429
Tender chicken breasts seasoned with herbs and pan-seared, then combined with fresh steamed asparagus and penne pasta in a rich, creamy cheese sauce. Optional crispy bacon adds a savory depth. This comforting one-dish meal is ready in about 35 minutes and serves 6.
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Ingredients
1 lb boneless skinless chicken breasts
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp salt, plus more for sauce
1/4 tsp freshly ground black pepper, plus more for sauce
1 Tbsp olive oil
12 oz penne pasta
1 1/2 Tbsp butter
2 Tbsp all-purpose flour
2 cloves garlic, minced
1 3/4 cup whole milk
1/4 cup heavy cream or half and half
3 oz Neufchatel cheese (light cream cheese), diced
1/3 cup finely shredded Parmesan cheese
1 lb fresh asparagus, trimmed and cut into 2-inch pieces
4-5 slices bacon, cooked and crumbled (optional)
Directions
In a small bowl, combine the dried basil, oregano, thyme, salt, and pepper. Set the herb mixture aside.
Place the chicken breasts between plastic wrap and pound with a meat mallet to an even thickness of about 3/4 inch. Sprinkle half of the herb mixture over the top surface of each chicken breast.
Heat the olive oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, place the chicken breasts in the skillet with the herbed side down. Sprinkle the remaining herb mixture over the tops of the chicken. Cook for 8 to 12 minutes, rotating occasionally, until the chicken is cooked through (internal temperature of 165°F). If the chicken is browning too quickly, reduce the heat to medium-low.
Transfer the cooked chicken to a clean plate and let it rest for 5 minutes. Meanwhile, bring a large pot of salted water to a boil and cook the penne according to package directions. Before draining the pasta, reserve 1/2 cup of pasta water. After resting, dice the cooked chicken into bite-sized pieces.
While the pasta cooks, steam the trimmed asparagus pieces until just tender, about 4 to 5 minutes. Drain well and set aside. If using bacon, cook it in a skillet until crispy, then crumble into small pieces and set aside.
In a large, deep skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Add the minced garlic and cook for 30 seconds more, stirring constantly. While whisking vigorously, slowly pour in the milk and cream to avoid lumps. Season with additional salt and pepper to taste.
Continue cooking and stirring the sauce constantly until it reaches a boil and thickens, about 3 to 4 minutes. Reduce the heat to medium-low, then add the diced Neufchatel cheese and shredded Parmesan cheese. Stir frequently until both cheeses have completely melted and the sauce is smooth.
Add the drained penne pasta to the cheese sauce and toss to coat evenly. Fold in the diced chicken, steamed asparagus, and bacon (if using). Toss gently to combine.
Stir in the reserved pasta water a little at a time (up to 1/2 cup) until the dish reaches your desired consistency. The pasta will continue to absorb liquid as it rests. Serve immediately while hot.
