Creamy Chicken and Asparagus Pasta
This creamy chicken and asparagus pasta recipe delivers rich flavor and tender texture with minimal effort, perfect for a satisfying weeknight dinner.
Ingredients
Main ingredients
- 12 ounces penne pasta or any bite-sized pasta you like
- 1 pound boneless skinless chicken breasts cut in small pieces
- 1 tablespoon olive oil to get that nice sear on the chicken
- 1 bunch fresh asparagus spears ends removed to add crisp green freshness
- 1.5 tablespoons minced garlic for the savory punch you need
- ¼ teaspoon onion powder for mellow depth
- 1 teaspoon dried basil for that classic herb aroma
- 1 teaspoon dried oregano to boost the flavor profile
- a pinch crushed red pepper flakes for just a little heat
- ½ cup low-sodium chicken broth to keep things moist and flavorful
- ¼ cup half and half but whole milk or cream works if you're feeling indulgent
- 4 ounces cream cheese cut into pieces to give that creamy texture
- ⅓ cup freshly grated parmesan cheese for the finishing touch
- to taste salt and freshly ground black pepper because seasoning is everything
Instructions
Instructions
- First, toss your penne pasta into boiling water and cook just until al dente. You better watch that timer because you don't want mushy pasta. Drain it well and set aside for now.
- Next, heat that olive oil in a large skillet over medium heat. When it’s shimmering, add the chicken pieces. Cook them till they’re browned and cooked through, usually about 5 to 7 minutes. You know your stove, so keep an eye on it so chicken stays juicy.
- After the chicken’s happy and golden, sprinkle in garlic, onion powder, dried basil, oregano, and crushed red pepper flakes. Give a good stir and cook for just about a minute till the kitchen smells amazing. This step really wakes up those flavors.
- Then, throw in your asparagus spears. Cook for about 3 to 4 minutes. You want them tender but with a bit of crunch still there cause texture counts.
- Pour in the half cup chicken broth and let it cook another 2 minutes. This gets everything mingling nicely and adds some extra moistness.
- Now, stir in your cooked pasta. Toss it all together until everything looks evenly mixed and heated through real good.
- Finally, add cream cheese pieces and parmesan last. Stir until cheese melts and makes that creamy, dreamy sauce coating every bite. Season with salt and pepper to taste and serve it fresh and hot.
- Enjoy your creamy chicken and asparagus pasta fresh and hot for a satisfying meal.
Notes
Store leftovers in an airtight container: fridge up to 3 days, freezer up to 2 months. Reheat gently with milk or broth to loosen sauce.