What a winning formula! I’m obsessed with one-pot pastas. Pasta cooking water has been a staple in Italian cuisine for generations. So why discard pasta cooking water? Instead, let’s cook everything in one pot and save that pasta cooking water as a thickener and as the sauce for the dish.
In my version here I also added mushrooms. Feel free to do so and saute them until browned after the chicken. It will add another 10 minutes or so to the dish.
The combinations for this winning formula are endless. How about pepperoncini, red peppers and green peas? I think that will be my next dish.
So delicious, quick and nearly mess-free!
One-Pot Creamy Chicken Asparagus Pasta
Ingredients
2 TBSP olive oil
2-3 chicken breasts
1 red bell pepper, sliced
3 cups chicken stock
1 cup heavy cream
12 oz dried pasta noodles, such as penne, medium shells
1 TBSP soy sauce
1 bunch of asparagus, ends snapped and cut into 1-inch pieces
1 lemon, zested and juiced
1/2 cup Parmesan cheese, grated
Salt and Pepper, to taste
Directions
- Pound the chicken breasts to an even thickness. Dry them with paper towels. Salt liberally with salt and pepper. Heat oil in a large pan. Add chicken breasts in a single layer and cook for about 3-4 minutes per side on medium high heat, until mostly cooked through. Remove to a plate, let it rest then slice into 1/3 inch strips.
- Add red bell peppers and cook for about 2 minutes until softened. Add stock, cream and soy sauce and bring to simmer. Add the pasta and cook for about 4 minutes less than the package instructions, so about 6 minutes, stirring often.
- After about 6 minutes, add the reserved chicken – this is the opportunity for the chicken to fully cook through if it hasn’t yet. After about 2 minutes add asparagus – it will only need about 2-3 minutes to cook through – until bright green, slightly tender but still crisp. Season to taste with salt and pepper. Once everything is cooked to your liking, remove from heat, stir in lemon juice, peel and Parmesan. Serve and enjoy!
