adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Creamy Chicken and Asparagus Pasta
Creamy Chicken and Asparagus Pasta
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulgent spring pasta: Chicken asparagus penne with creamy lemon sauce and tangy goat cheese. Ideal for quick, weeknight dinners!
Ingredients:
  • 1 lb asparagus spears, tough ends cut off and discarded, spears cut on the diagonal in 1-inch to 1 1/2 inch pieces
  • 3/4 pound penne or bow tie pasta
  • 2 tablespoons butter
  • 1 pound skinless, boneless chicken breasts, trimmed of excess fat and sinews, and cut into strips 1 1/2 inches by 1/2 inch
  • Kosher alt and freshly ground black pepper
  • 3 tablespoons chopped shallots
  • 1/4 cup chicken broth
  • 3/4 cups of heavy whipping cream
  • 1/8 teaspoon nutmeg
  • 5 ounces goat cheese
  • 1 teaspoon lemon zest
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 tablespoon freshly squeezed lemon juice
Instructions:
  • Prepare the asparagus: Boil a generously salted pot of water (1 teaspoon salt per quart) until bubbling. Quickly blanch the asparagus for 1 minute. Transfer to a bowl using a slotted spoon and cool under running cold water. Keep aside.
  • Cook the pasta in the asparagus-infused water according to package instructions for al dente, while you cook the chicken. Remember to save half a cup of the cooking water for later use.
  • In a large skillet over medium-high heat, melt butter. Arrange chicken strips in a single layer and season with salt and pepper. Let them sear undisturbed until lightly browned. Add shallots and cook for an additional minute.
  • Combine the broth, cream, nutmeg, cheese, lemon zest, and herbs in the pan. Stir and cook until the cheese blends perfectly into the creamy mixture. Save a bit of Parmesan for a final sprinkle before serving.
  • Add the asparagus and bring to a gentle simmer, then let it simmer for a minute.
  • Fold in the bright and zesty lemon juice, then generously season with black pepper to suit your palate.
  • Transfer the pasta to a serving bowl, then mix in the chicken asparagus cream sauce. Adjust the consistency by adding some of the reserved pasta cooking water until creamy. Top with reserved grated Parmesan before serving.

Similar Recipes