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RECIPE
13 INGREDIENTS9 STEPS50min

Asiago Cream Chicken Pasta

1.0
1 Ratings
This asiago cream chicken pasta is a flavorful and satisfying one pan meal with tender chicken, lots of mushrooms and pasta!
Asiago Cream Chicken Pasta Recipe | SideChef
This asiago cream chicken pasta is a flavorful and satisfying one pan meal with tender chicken, lots of mushrooms and pasta!
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/
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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/
50min
Total Time
$1.70
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1 dash
2 pinches
Salt , divided
2 pinches
Crushed Red Pepper Flakes , divided
10 oz
Cremini Mushrooms , thinly sliced
1
Onion , diced
4 cloves
Garlic , roasted
2 cups
Chicken Stock
1 cup
2 cups
Asiago Cheese , freshly grated
plus more for sprinkling on top
2 cups
Medium Pasta Shells
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Nutrition Per Serving

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CALORIES
673
FAT
25.2 g
PROTEIN
52.4 g
CARBS
58.4 g

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 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 Tyson® 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 (10 oz) , 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 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.
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Nutrition Per Serving
Calories
673
% Daily Value*
Fat
25.2 g
32%
Saturated Fat
12.4 g
62%
Trans Fat
0.0 g
--
Cholesterol
179.8 mg
60%
Carbohydrates
58.4 g
21%
Fiber
3.4 g
12%
Sugars
10.2 g
--
Protein
52.4 g
105%
Sodium
899.0 mg
39%
Vitamin D
0.1 µg
0%
Calcium
527.5 mg
41%
Iron
3.7 mg
21%
Potassium
745.7 mg
16%
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