Asiago Cream Chicken Pasta

13 INGREDIENTS • 9 STEPS • 50MINS

Asiago Cream Chicken Pasta

Recipe

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!

Asiago Cream Chicken Pasta

Save

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

1 dash

6

Boneless, Skinless Chicken Thighs

2 pinches

Salt, divided

2 pinches

Crushed Red Pepper Flakes, divided

2 3/4 cups

Cremini Mushrooms, thinly sliced

1

Onion, diced

4 cloves

Garlic, roasted

2 Tbsp

All-Purpose Flour

2 cups

Chicken Stock

1 cup

1 pinch

2 cups

Asiago Cheese, freshly grated

plus more for sprinkling on top

2 cups

Medium Pasta Shells

Nutrition Per Serving

VIEW ALL

Calories

668

Fat

25.2 g

Protein

52.2 g

Carbs

57.2 g

Asiago Cream Chicken Pasta

Save

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.

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