Description
This creamy chicken and asparagus pasta is a quick and flavorful dish perfect for a weeknight dinner. Tender pieces of chicken are sautéed with garlic and herbs, then combined with fresh asparagus and penne pasta in a rich, creamy sauce made from cream cheese, half and half, and parmesan. Ready in just 25 minutes, this comforting pasta recipe offers a perfect balance of protein, vegetables, and delicious Italian-inspired flavors.
Ingredients
Pasta and Vegetables
- 12 ounces penne pasta (or other bite size pasta)
- 1 bunch fresh asparagus spears, ends removed
Chicken and Seasonings
- 1 pound boneless skinless chicken breasts, cut in small pieces
- 1 Tablespoon olive oil
- 1 1/2 Tablespoons garlic, minced
- 1/4 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Pinch crushed red pepper flakes
- Salt and freshly ground black pepper, to taste
Sauce
- 1/2 cup low-sodium chicken broth
- 1/4 cup half and half (or substitute whole milk or cream)
- 4 ounces cream cheese, cut into pieces
- 1/3 cup freshly grated parmesan cheese (divided)
Instructions
- Cook pasta and asparagus: Cook the penne pasta according to the package instructions. About 5 minutes before pasta is done, add the asparagus spears to the boiling water and cook together until tender. Drain both and set aside.
- Sauté chicken: Heat olive oil in a skillet over medium-high heat. Add the small pieces of chicken breasts and cook for about 2 minutes until browned on all sides.
- Add aromatics and spices: Lower the heat to medium. Add minced garlic, onion powder, dried basil, dried oregano, and crushed red pepper flakes to the skillet with the chicken. Stir and cook for 2 minutes until fragrant.
- Create creamy sauce: Pour in the low-sodium chicken broth and half and half, then add the cream cheese and half of the parmesan cheese. Stir continuously until the cream cheese melts and the sauce becomes smooth. Ensure the chicken is fully cooked through.
- Combine pasta and sauce: Add the drained pasta and asparagus to the skillet. Toss everything gently to coat with the creamy sauce.
- Finish and season: Sprinkle the remaining parmesan cheese over the pasta and season with salt and freshly ground black pepper to taste. Stir to mix thoroughly.
- Adjust consistency and taste: Taste the dish and adjust seasonings if needed. For a thinner sauce, you can add a splash of milk or chicken broth.
Notes
- Use half and half for a creamy texture; substitute with whole milk for a lighter option or cream for richer sauce.
- Fresh asparagus adds a nice crunch but can be replaced with other green vegetables like broccoli or green beans.
- You can swap penne pasta with other short pasta shapes like rigatoni or rotini.
- For spicier flavor, increase the crushed red pepper flakes according to preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently with a splash of milk or broth.
