Description
This Creamy Mascarpone Pasta with Chicken & Asparagus is a luscious and comforting dish perfect for a quick yet elegant weeknight dinner. Tender chicken pieces are sautéed with shallots and garlic, then combined with al dente pasta, crisp-tender asparagus, sweet peas, and spring greens, all enveloped in a rich mascarpone and parmesan cream sauce finished with a bright touch of white balsamic vinegar. Topped with crunchy sliced almonds for added texture, this recipe balances creamy, savory, and fresh flavors beautifully and comes together in just 30 minutes.
Ingredients
Pasta & Vegetables
- 8 ounces pasta of choice (casarecce pictured)
- 16 ounces asparagus, woody ends trimmed and cut into 1/2-inch pieces
- 1 cup frozen sweet peas
- 4 ounces spring greens
Protein
- 1 pound boneless, skinless chicken breast, diced into 1/2-inch pieces
Sauce Ingredients
- 4 ounces mascarpone cheese (about 1/2 cup)
- 1/4 cup grated parmesan cheese
- 4-6 tablespoons white balsamic vinegar
Aromatics & Seasonings
- 2 tablespoons olive oil
- 1 large shallot, finely diced
- 4 cloves garlic, finely chopped or grated
- Kosher salt and ground black pepper, to season
Garnish
- 1/4 cup sliced almonds
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until almost al dente. About 90 seconds before the pasta is done, add the chopped asparagus to the boiling water to blanch it alongside the pasta. Reserve 1 cup of the starchy pasta water, then drain the pasta and asparagus and set aside.
- Cook the aromatics and chicken: While the pasta cooks, heat olive oil in a 12-inch skillet over medium heat. Once shimmering, add the diced shallot and cook for 1-2 minutes until softened and fragrant. Add the diced chicken, season with kosher salt and freshly ground black pepper, and cook for 5-6 minutes until the chicken is cooked through. Stir in the garlic and cook briefly to combine the flavors.
- Build the creamy mascarpone sauce: Increase the heat to medium-high. Deglaze the pan with 1/4 cup of the reserved pasta water, scraping up any browned bits from the bottom. Add mascarpone and parmesan cheese, then simmer for 2-3 minutes, stirring occasionally, until the mascarpone melts and the sauce thickens slightly. Stir in the white balsamic vinegar to brighten the flavor.
- Finish the pasta: Add the cooked pasta, blanched asparagus, sweet peas, and spring greens to the skillet with the chicken and mascarpone sauce. Toss well to coat everything with the sauce. Cook for 1-2 minutes more to allow the greens to wilt slightly and the flavors to meld. Adjust the sauce as needed by adding extra mascarpone for creaminess, reserved pasta water to loosen, or parmesan to thicken. Season again with kosher salt and black pepper to taste.
- Serve: Plate the creamy mascarpone pasta immediately topped with sliced almonds for added crunch. Enjoy your comforting and flavorful meal!
Notes
- Use mascarpone cheese for richness but you can substitute with cream cheese if unavailable, though it will alter the texture slightly.
- White balsamic vinegar adds a subtle sweetness and acidity, balancing the creaminess perfectly; do not substitute with regular balsamic vinegar as it may overpower the sauce.
- Reserve some pasta water to adjust the sauce's consistency; the starch helps bind the sauce to the pasta.
- Spring greens are a mix of baby greens; if unavailable, baby spinach or arugula works well as a substitute.
- You can swap casarecce pasta for other short pasta like penne or rigatoni.
- For a nut-free version, omit the sliced almonds or substitute with toasted breadcrumbs for crunch.
