Creamy Chicken and Asparagus Pasta
A delightful combination of creamy parmesan sauce, chicken, and asparagus tossed with penne pasta.
Equipment
- Skillet
- Pot
Ingredients
Pasta and Chicken
- 12 ounces penne pasta or other bite size pasta
- 1 pound boneless skinless chicken breasts cut in small pieces
- 1 Tablespoon olive oil
- 1 bunch fresh asparagus spears ends removed
- 1.5 Tablespoons garlic minced
- ¼ teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- pinch crushed red pepper flakes
- ½ cup low-sodium chicken broth
- ¼ cup half and half or substitute whole milk or cream
- 4 ounces cream cheese cut into pieces
- ⅓ cup freshly grated parmesan cheese
- salt and freshly ground black pepper to taste
Instructions
Preparation Steps
- Cook pasta according to package instructions. During the last 5 minutes of cooking, add the asparagus to the water. Drain pasta and asparagus.
- Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 2 minutes, browning it on all sides.
- Reduce heat to medium. Add the garlic, onion powder, basil, oregano and red pepper flakes to the skillet. Cook for 2 minutes.
- Add chicken broth, half & half, cream cheese, and half of the parmesan cheese. Stir until well combined. Cook until cream cheese is melted and chicken is cooked through.
- Add cooked pasta and asparagus toss to combine.
- Add remaining parmesan cheese and salt and pepper, to taste.
- Taste and adjust seasonings, if needed. You could also add a splash of milk or chicken broth to thin the sauce, if needed.
Notes
Adapted from Scattered Thoughts of a Crafty Mom.
Nutrition
Serving: 1servingCalories: 460kcalCarbohydrates: 54gProtein: 23gFat: 16gSaturated Fat: 7gCholesterol: 64mgSodium: 244mgPotassium: 404mgFiber: 2gSugar: 2gVitamin A: 445IUVitamin C: 1.5mgCalcium: 141mgIron: 1.7mg
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