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Chicken & Asparagus Penne in a Parmesan Cream Sauce

Author: Michelle De La Cerda
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Ingredients

  • ¾ lb . penne
  • 2 lbs . chicken; cubed
  • ½ onion; diced
  • 1 can diced tomatoes
  • 1 lb . asparagus; trimmed
  • 3 tbsp . chicken broth
  • Extra virgin olive oil (about 2 tbsp. +/-)
  • 2 cloves garlic
  • Salt/pepper to taste

Parmesan Cream Sauce

  • ¼ cup chicken broth
  • 2 tbsp . flour
  • Salt/pepper to taste
  • 1 clove garlic
  • ? tsp. oregano
  • ½ cup heavy cream or half & half
  • ¼ Parmesan cheese , finely grated

Instructions

  1. Bring a pot of water to boil.
  2. Once boiling, salt the water liberally, and cook pasta according to package directions.

Parmesan Cream Sauce

  1. In a saucepan, bring the chicken broth to a low boil. 
  2. Slowly whisk the flour in, making sure it is smooth. 
  3. Any lumps will cause the sauce to taste gritty. 
  4. Once the broth and flour has formed a paste, add the garlic, salt, pepper, and oregano.  Whisk well. 
  5. Slowly pour in the cream, whisking constantly. 
  6. Once the cream and paste has been mixed well, slowing incorporate the Parmesan cheese.  
  7. Bring it to a simmer.  
  8. The sauce will be thick. 
  9. Keep warm and set aside.
  10. In a large sauté pan, add the olive oil and heat over medium-high heat. 
  11. Add the onion and allow it to brown, about 5 minutes. 
  12. Add the chicken (and more olive oil if needed,) and continue to cook for another 5 minutes, add salt and pepper to taste and the garlic. 
  13. Once the chicken is mostly cooked, place the asparagus on top of the chicken. 
  14. Stir gently, and allow to cook for 3 minutes nestled on the chicken. 
  15. Add the can of tomatoes and the chicken broth; this will create a steam that will help cook the asparagus.
  16. Cook an additional 3 minutes.  
  17. Remove the asparagus once they are cooked and still tender-crisped, set aside.
  18. Stir the chicken and tomatoes well, add the cooked penne allowing some pasta water to still cling to the noodles. 
  19. Pour in the cream sauce making sure everything is stirred well. 
  20. Add the asparagus back in and serve.