Creamy Chicken and Asparagus Pasta PT35M https://img1.recipesrun.com/201907/2019/0923/94/9/153123/original.jpg 4 servings Ingredients: 1 tbsp. Lemon juice 1/2 tsp. Dried thyme 1/2 tsp. Dried oregano 1 cup Grated parmesan cheese 1 tsp. Lemon zest 5 oz. Goat cheese 1/4 tsp. Nutmeg 3/4 cup Heavy whipping cream 1/4 cup Chicken broth 3 tbsp. Chopped shallots Freshly ground black pepper Salt 1 pound Skinless, boneless chicken breasts 2 tbsp. Butter 3/4 pound Penne pasta 1 pound Asparagus spears, tough ends cut off and discarded
Sponsored Links

Creamy Chicken and Asparagus Pasta

Creamy Chicken and Asparagus Pasta with penne, sauteed strips of chicken breast, broth, cream, goat cheese, parmesan, lemon, and asparagus! Easy midweek meal, perfect for spring! Feel free to play around with this one! Swap out a different cheese, or experiment with different herbs like thyme or basil, or even add some heat with a few chili pepper flakes.
Read More
    Sponsored Links

    Creamy Chicken and Asparagus Pasta

    Creamy Chicken and Asparagus Pasta with penne, sauteed strips of chicken breast, broth, cream, goat cheese, parmesan, lemon, and asparagus! Easy midweek meal, perfect for spring! Feel free to play around with this one! Swap out a different cheese, or experiment with different herbs like thyme or basil, or even add some heat with a few chili pepper flakes.
    Read More
    Method
    Ingredients
      • 1 tbsp. Lemon juice
      • 1/2 tsp. Dried thyme
      • 1/2 tsp. Dried oregano
      • 1 cup Grated parmesan cheese
      • 1 tsp. Lemon zest
      • 5 oz. Goat cheese
      • 1/4 tsp. Nutmeg
      • 3/4 cup Heavy whipping cream
      • 1/4 cup Chicken broth
      • 3 tbsp. Chopped shallots
      • Freshly ground black pepper
      • Salt
      • 1 pound Skinless, boneless chicken breasts
      • 2 tbsp. Butter
      • 3/4 pound Penne pasta
      • 1 pound Asparagus spears, tough ends cut off and discarded
    • Step 1
      Bring a large pot of salted water (1 teaspoon salt for every quart of water) to a boil. Add the asparagus and blanch for 1 minute. Remove with a slotted spoon to a bowl and rinse with cold water to stop the cooking. Set aside.
    • Step 2
      In the same water you used to blanch the asparagus, add the pasta and prepare according to the package instructions for al dente, while cooking the chicken.
    • Step 3
      Reserve a half cup of the cooking water for adding back to the pasta if needed.
    • Step 4
      Heat butter in a large skillet on medium high heat. Add the chicken strips to the pan in an even layer. Sprinkle with salt and pepper to taste. Do not stir, cook until lightly browned on one side. Add shallots, cook for a minute longer.
    • Step 5
      Add the chicken broth, cream, nutmeg, goat cheese, lemon zest, oregano, thyme, and most of the Parmesan cheese (reserve some Parmesan to sprinkle on top when serving). Cook, stirring, until the cheese has fully melted and incorporated into the cream.
    • Step 6
      Add the blanched asparagus. Let come to a simmer and simmer for a minute.
    • Step 7
      Stir in the lemon juice. Sprinkle with more black pepper to taste.
    • Step 8
      Place pasta in a serving bowl. Stir in the chicken asparagus cream sauce. Add as much of the reserved pasta cooking water as needed for a creamy texture for the pasta. Serve with reserved grated Parmesan.
    1 / 9
    Previous
    Next step
    Left
      Right
      Sponsored Links
      01 Information
      • Grade easy
      • Serving 4 servings
      • Prep Time 15 Mins
      • Cook Time 20 Mins
      • Total Time 35 Mins
      Sponsored Links
      02 Ingredients
        • 1 tbsp. Lemon juice
        • 1/2 tsp. Dried thyme
        • 1/2 tsp. Dried oregano
        • 1 cup Grated parmesan cheese
        • 1 tsp. Lemon zest
        • 5 oz. Goat cheese
        • 1/4 tsp. Nutmeg
        • 3/4 cup Heavy whipping cream
        • 1/4 cup Chicken broth
        • 3 tbsp. Chopped shallots
        • Freshly ground black pepper
        • Salt
        • 1 pound Skinless, boneless chicken breasts
        • 2 tbsp. Butter
        • 3/4 pound Penne pasta
        • 1 pound Asparagus spears, tough ends cut off and discarded
      03 Method
      • Step 1
        Bring a large pot of salted water (1 teaspoon salt for every quart of water) to a boil. Add the asparagus and blanch for 1 minute. Remove with a slotted spoon to a bowl and rinse with cold water to stop the cooking. Set aside.
      • Step 2
        In the same water you used to blanch the asparagus, add the pasta and prepare according to the package instructions for al dente, while cooking the chicken.
      • Step 3
        Reserve a half cup of the cooking water for adding back to the pasta if needed.
      • Step 4
        Heat butter in a large skillet on medium high heat. Add the chicken strips to the pan in an even layer. Sprinkle with salt and pepper to taste. Do not stir, cook until lightly browned on one side. Add shallots, cook for a minute longer.
      • Step 5
        Add the chicken broth, cream, nutmeg, goat cheese, lemon zest, oregano, thyme, and most of the Parmesan cheese (reserve some Parmesan to sprinkle on top when serving). Cook, stirring, until the cheese has fully melted and incorporated into the cream.
      • Step 6
        Add the blanched asparagus. Let come to a simmer and simmer for a minute.
      • Step 7
        Stir in the lemon juice. Sprinkle with more black pepper to taste.
      • Step 8
        Place pasta in a serving bowl. Stir in the chicken asparagus cream sauce. Add as much of the reserved pasta cooking water as needed for a creamy texture for the pasta. Serve with reserved grated Parmesan.
      05 Author
      lihui lihui
      583 Recipes