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Asiago Cream Chicken Pasta
Recipe

13 INGREDIENTS • 9 STEPS • 50MINS

Asiago Cream Chicken Pasta

1.0
1 rating
This asiago cream chicken pasta is a flavorful and satisfying one pan meal with tender chicken, lots of mushrooms and pasta!
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
This asiago cream chicken pasta is a flavorful and satisfying one pan meal with tender chicken, lots of mushrooms and pasta!
50MINS
Total Time
$2.36
Cost Per Serving
Ingredients
Servings
4
US / Metric
Olive Oil
1 dash
Salt
2 pinches
Salt, divided
Crushed Red Pepper Flakes
2 pinches
Crushed Red Pepper Flakes, divided
Cremini Mushroom
2 3/4 cups
Cremini Mushrooms, thinly sliced
Onion
1
Onion, diced
Garlic
4 cloves
Garlic, roasted
Chicken Stock
2 cups
Chicken Stock
Milk
1 cup
Asiago Cheese
2 cups
Asiago Cheese, freshly grated
plus more for sprinkling on top
Medium Pasta Shells
2 cups
Medium Pasta Shells
Nutrition Per Serving
VIEW ALL
Calories
668
Fat
25.2 g
Protein
52.2 g
Carbs
57.2 g
Add to plan
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Asiago Cream Chicken Pasta
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author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/

Author's Notes

To roast garlic, cut the top off to reveal the tops of the cloves. Drizzle the top with olive oil and a sprinkle of salt, then wrap it in foil. Roast it in a 350 degrees F (175 degrees C) oven for an hour, then refrigerate it and use it as needed! It keeps for a long time.
Cooking InstructionsHide images
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 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 (2 3/4 cups), Onion (1), and Garlic (4 cloves) to the pan and let them cook for 3 minutes or so to soften and become fragrant.
step 4 Add Cremini Mushrooms (2 3/4 cups), 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 (2 Tbsp) until the veggies become coasted and pasty. Then keep stirring while you pour in the Chicken Stock (2 cups) and Milk (1 cup).
step 5 Stir in the All-Purpose Flour (2 Tbsp) until the veggies become coasted and pasty. Then keep stirring while you pour in the Chicken Stock (2 cups) and Milk (1 cup).
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 (2 cups) and Medium Pasta Shells (2 cups) 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.
step 9 Take it out and sprinkle extra Asiago Cheese (to taste) on top. Serve immediately from the pan.
Tags
view more tags
American
Comfort Food
Chicken
Shellfish-Free
Dinner
Fall
One-Pot
Pasta
Winter
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