Creamy CHicken and Asparagus Pasta
Want a yummy pasta dish that has a good balance of protein, fats and carbs and that also includes veggies? This is your recipe! I simplify it by buying a cooked rotisserie chicken and cutting it up into cubes- then you can use any leftover chicken in other recipes, such as my air fryer chicken and spinach feta pizza or for sheet pan nachos. This recipe is inspired by a similar recipe called “Creamy Mushroom and Asparagus Chicken Penne” on masonrecipes.com.
Serves: 4
Time: 30 mins
Ingredients
- 1 lb (2-3 cups) cooked chicken, cut into bite-size pieces
- 8 oz short pasta (I like rigatoni, or you can use penne, rotini, etc.)
- 1 bunch asparagus, ends cut off and then cut in half
- 4 oz baby bella mushrooms, diced
- 3 tsp minced garlic in water
- 4 oz cream cheese
- 2 TBS olive oil
- 1/2 cup freshly grated parmesan cheese, plus more for serving
- Salt and pepper to taste
Method
- Cook the Pasta: Cook the pasta according to package instructions. Save about 1/3 cup of pasta water to use later before draining the pasta.
- Cook the Veggies: Cut up the veggies. Then heat 2 TBS olive oil in a large frying pan or skillet on medium-high heat. Add the garlic and cook for about 30 seconds. Then add the mushrooms and asparagus and cook until tender, about 8 mins. To speed up the cooking process, put a lid on top while cooking and remove only to stir occasionally. When the veggies are close to done, add salt and pepper to taste.
- Make the Sauce and Combine: Turn down the heat to medium-low and stir in the cream cheese and reserved pasta water until smooth. Then add the chicken and pasta into the pan. Add additional olive oil, if needed, and salt and pepper to taste. Then add in the parmesan cheese and stir well.
- Serve: Serve the pasta with a bit more parmesan cheese sprinkled on top.