This asiago cream chicken pasta is a flavorful and satisfying one pan meal with tender chicken, lots of mushrooms and pasta!
Total Time
50min
1.0
1 Rating
Author: Jeanie and Lulu's Kitchen
Servings:
4
Ingredients
•
1
dash
Olive Oil
•
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
Milk
•
1
pinch
Dried Parsley
•
2
cups
Asiago Cheese
, freshly grated
•
2
cups
Medium Pasta Shells
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
In a large, ovenproof skillet with deep sides, heat Olive Oil (1 dash) over medium-high heat.
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.
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.
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).
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.
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.
8.
Let it all bake together until the chicken is tender in the sauce and the pasta is perfectly cooked, about 25 minutes.
9.
Take it out and sprinkle extra Asiago Cheese (to taste) on top. Serve immediately from the pan.
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.
Nutrition Per Serving
CALORIES
668
FAT
25.2 g
PROTEIN
52.2 g
CARBS
57.2 g
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