Asiago Cream Chicken Pasta

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 dash

Olive Oil

6

Boneless, Skinless Chicken Thighs

2 pinches

Salt , divided

2 pinches

Crushed Red Pepper Flakes , divided

285 g

Cremini Mushrooms , thinly sliced

1

Onion , diced

4 cloves

Garlic , roasted

15 g

All-Purpose Flour

480 mL

Chicken Stock

240 mL

Milk

1 pinch

Dried Parsley

225 g

Asiago Cheese , freshly grated

plus more for sprinkling on top

480 mL

Medium Pasta Shells

Cooking Instructions

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Step 1

Preheat oven to 350 degrees F (180 degrees C).

Step 2

In a large, ovenproof skillet with deep sides, heat Olive Oil (1 dash) over medium-high heat.

Step 3

Season the Boneless, Skinless Chicken Thighs (6) with Salt (1 pinch) and Crushed Red Pepper Flakes (1 pinch) . Brown them in the pan for about 4 minutes on each side to develop some color. Transfer them to a plate.

Step 4

Add Cremini Mushrooms (285 g) , Onion (1) , and Garlic (4 cloves) to the pan and let them cook for 3 minutes or so to soften and become fragrant.

Step 5

Stir in the All-Purpose Flour (15 g) until the veggies become coasted and pasty. Then keep stirring while you pour in the Chicken Stock (480 mL) and Milk (240 mL) .

Step 6

Add the Dried Parsley (1 pinch) , Salt (1 pinch) , and Crushed Red Pepper Flakes (1 pinch) and let the sauce come to a low boil and gently bubble for a couple of minutes.

Step 7

Stir in the Asiago Cheese (225 g) and Medium Pasta Shells (480 mL) and return the chicken to the pan. Let the mixture come back to a low boil, then cover the pan with its lid and transfer it to the oven.

Step 8

Let it all bake together until the chicken is tender in the sauce and the pasta is perfectly cooked, about 25 minutes.

Step 9

Take it out and sprinkle extra Asiago Cheese (to taste) on top. Serve immediately from the pan.