Creamy Chicken and Asparagus Pasta

What you need:

    • 12 oz. penne pasta
    • 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
    • Salt and pepper
    • 1 tsp. paprika
    • 1 tsp. garlic powder
    • 3 Tbsp. olive oil, divided
    • 1 lb. asparagus, cut into 2-inch pieces
    • 1/2 large red bell pepper, diced
    • 1/2 onion, diced
    • 4 Tbsp. unsalted butter
    • 1 tsp. minced garlic cloves
    • 1/2 tsp. crushed red pepper flakes
    • 2 Tbsp. all-purpose flour
    • 1 cup milk
    • 1 cup chicken broth
    • 1 1/2 cups shredded Parmesan
    • Chopped parsley, for garnish

Directions:

    1. Cook pasta in salted boiling water al dente according to package instructions.
    2. Meanwhile, season chicken with salt, pepper, paprika, and garlic powder.
    3. In a large skillet, heat 1 Tbsp. olive oil over medium-high heat.
    4. Cook chicken until browned on each side and cooked through. Remove from pan and keep warm.
    5. In the same skillet, heat 1 Tbsp. olive oil over medium heat.
    6. Add asparagus, red bell, and onion and cook until crisp tender, 3 to 5 minutes, stirring every once in a while. Remove from pan and keep warm with chicken.
    7. In same skillet, heat 1 Tbsp. olive oil and all of butter over medium heat. Scrape up any browned bits on the bottom of the skillet.
    8. Add garlic, red pepper flakes, and flour and whisk until thickened and smooth.
    9. Add milk and chicken broth slowly while whisking.
    10. Add Parmesan and whisk until smooth and creamy.
    11. Add chicken, veggies, and cooked pasta to skillet and toss to coat with sauce.
    12. Top with chopped parsley and serve.

Recipe from I Wash, You Dry

Posted on Fantastical Sharing of Recipes