Creamy Chicken and Asparagus Pasta Recipe

Chicken and asparagus pasta in white bowl.

5 from 1 vote

Creamy Chicken and Asparagus Pasta Recipe

With a rich Alfredo sauce, this creamy chicken and asparagus pasta is sure to be a hit, and it's loaded with healthy vegetables.

Prep Time20

Cook Time35

Total Time55

Course: Main Course, Pasta

Cuisine: American, Italian

Servings:

Author: Rachel Gurk

Ingredients

8 oz. dry pasta (cavatappi or mini penne)
1 tablespoon cornstarch
½ teaspoon dried oregano
½ teaspoon kosher salt, divided
½ teaspoon coarse ground black pepper, divided
¼ teaspoon garlic powder
1 pound boneless skinless chicken breasts, cut into ½ inch pieces
4 ounces chopped pancetta
2 large shallots, thinly sliced (about 1 cup)
8 oz. white mushrooms, cleaned and sliced
4 cloves garlic, minced
½ cup dry white wine (substitute chicken broth, if desired)
1 pound asparagus, trimmed and cut into 1-inch pieces
½ cup heavy cream
½ cup shredded parmesan cheese, more for serving
½ cup thinly sliced basil leaves, more for serving

Instructions

Heat a large pot of salted water over high heat and cook pasta as directed. Reserve ½ cup of the pasta water before draining.
8 oz. dry pasta
Combine cornstarch, oregano, ¼ teaspoon salt, ¼ teaspoon pepper, and garlic powder in a small bowl. Sprinkle over chicken and toss to combine. Set aside.
1 pound boneless skinless chicken breasts, cut into ½ inch pieces, 1 tablespoon cornstarch, ½ teaspoon dried oregano, ½ teaspoon kosher salt, divided, ½ teaspoon coarse ground black pepper, divided, ¼ teaspoon garlic powder
Heat a large frying pan over medium heat. Add pancetta and cook until crispy, about 9 to 10 minutes. Remove from pan and place on a paper towel lined plate to drain.
4 ounces chopped pancetta
Remove all but 1 tablespoon of grease from the pan, reserving the remaining grease. Increase heat to medium-high and cook chicken, stirring only occasionally, until golden brown and cooked through, about 6 to 7 minutes. Remove chicken from pan and add to plate with pancetta.
Reduce heat to medium, add a teaspoon of reserved grease, if necessary, and add shallots and mushrooms. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook until mushrooms are browned, stirring occasionally, about 6 minutes. Add garlic, cook and stir for 1 minute or until garlic is fragrant.
2 large shallots, thinly sliced, 8 oz. white mushrooms, cleaned and sliced, 4 cloves garlic, minced
Add wine to pan and bring to a boil. Add asparagus to pan and cook for 3 to 4 minutes or until asparagus is crisp-tender and wine has reduced.
½ cup dry white wine, 1 pound asparagus, trimmed and cut into 1-inch pieces
Reduce heat to low, stir in cream until simmering. Stir in cheese, chicken, pancetta, and basil.
½ cup heavy cream, ½ cup shredded parmesan cheese, more for serving, ½ cup thinly sliced basil leaves, more for serving
When cheese has melted, stir in cooked pasta. Add pasta water as desired to thin sauce.
Garnish with fresh basil and more cheese if desired.

Video

Notes

Pancetta alternatives: If you prefer, bacon can be substituted for pancetta. Another alternative is to skip the pancetta and use a couple tablespoons of olive oil to sauté the chicken, mushrooms, and shallots.
Veggie alternatives: Not a fan of asparagus? Substitute sugar snap peas, frozen peas, spinach, or broccoli.
Storage and reheating: This pasta recipe is best eaten immediately. If you do have leftovers, refrigerate in a covered container for up to 3 days. It does not freeze well. Reheat leftovers in a skillet over medium low heat. Add water, milk, or broth if necessary to thin the sauce.

Nutrition

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