This Creamy Chicken Asparagus Penne Pasta is a marvelous dinner recipe that’s filled to the brim with fresh veggies and tender pasta in a light and creamy sauce.
Prep Time:10 minutes
Cook Time:45 min.
Total Time:55 min
Yield:serves 6 to 81x
1 (12oz) package penne pasta, uncooked
1 lb. boneless, skinless chicken thighs, cut into bite-size pieces
salt and pepper
1 tsp sweet paprika
1 tsp garlic powder
3 tbsp olive oil, divided
4 oz. cremini mushrooms, sliced
1 lb. asparagus, trimmed and cut into 2 inch pieces
1/2 large red bell pepper, diced
1/2 onion, diced
4 tbsp butter
1 tsp minced garlic
1/2 tsp crushed red pepper flakes
2 tbsp flour
1 cup milk
1 cup chicken broth
1 1/2 cups shredded parmesan
chopped parsley for garnish
Cook the pasta according to package instructions.
Meanwhile season the diced chicken thighs with salt, pepper, paprika and garlic powder. Heat 1 tbsp olive oil in a large skillet or dutch oven over medium high heat. Cook chicken in skillet, until browned and cooked through, transfer chicken to a plate to keep warm.
To the same skillet add 1 tbsp olive oil and heat over medium heat. Add the veggies and cook, stirring occasionally, until crisp tender (about 3 to 5 minutes). Remove veggies from skillet to the plate with the chicken and keep warm.
Add the last tbsp of olive oil to the skillet along with 4 tbsp of butter, over medium heat. Use a spoon or whisk to scrap up any browned bits on the bottom of the skillet (that’s extra flavor!). Add the garlic, red pepper flakes and flour, whisk until mixture is thickened and smooth. Slowly pour in the milk and chicken broth, whisking continuously until the liquid is added. Finally add in the parmesan cheese and whisk until smooth and creamy.
Add the chicken and veggies back to the pan as well as the cooked pasta. Stir to combine and coat evenly with sauce. Garnish with chopped parsley. Enjoy!