Ingredients
Equipment
Method
- Heat olive oil in a skillet over medium heat and sauté your chicken for approximately 15 minutes.
- Cook pasta according to directions on the package. In the last 5 minutes of cooking, add the asparagus to the water. Drain and set aside while reserving a cup of the pasta water.
- Once chicken is cooked, add minced garlic, onion powder, garlic powder, basil, oregano, and red pepper flakes to the skillet. Sauté for 5 minutes.
- To your skillet combine the broth, half & half, cream cheese, and half of your parmesan.
- Add pasta and asparagus to your skillet and stir until well combined. If pasta seems too dry, add reserved cooking water a little bit at a time. Stir over medium heat until the desired consistency. Add salt, pepper, and extra Parmesan to taste.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or in the microwave.
- Freezing: You can freeze this dish after cooking for up to two months. Just be sure to cool it completely before placing it in a freezer-safe container.
- Variations: Feel free to substitute the chicken with your favorite protein, such as shrimp or tofu, for different flavor profiles.
- Serving Suggestions: Pair this pasta with a fresh salad or garlic bread for a complete meal.
- Cheese Options: Experiment with different types of cheese, such as feta or goat cheese, for a unique twist.
- Herb Enhancements: Fresh herbs like parsley or basil make a lovely garnish and boost the flavor!