Description
Creamy chicken and asparagus spinach and artichoke pasta brings Mediterranean comfort to weeknight dining. Parmesan-kissed sauce and tender chicken meld with garden-fresh vegetables, promising a delightful meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Vegetables:
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 (14 ounces) can artichoke hearts, drained and quartered
- 2 cups baby spinach
- 3 cloves garlic, minced
Pasta and Dairy:
- 12 ounces penne, fettuccine, or pasta of choice
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- Zest and juice of 1 lemon
- Salt and pepper, to taste
- Red pepper flakes (optional, for heat)
- Fresh parsley (optional, for garnish)
Instructions
- Prepare the foundation by boiling a generously salted water bath for the pasta, ensuring it reaches a rolling boil before introducing the noodles. Cook until they reach a perfect al dente texture, then carefully extract and preserve a small portion of the starchy liquid before draining.
- Transform the chicken into a golden delicacy by searing it in a hot skillet with a drizzle of olive oil. Season thoroughly with salt and freshly ground pepper, creating a crisp exterior while maintaining a juicy interior. Once cooked through, transfer to a waiting plate.
- Utilize the same skillet to create a flavor base, introducing minced garlic and allowing it to become fragrant. Gently incorporate asparagus, coaxing it to a tender-crisp state, followed by artichoke hearts that will add depth and complexity to the dish.
- Craft a luxurious sauce by introducing cream, bright citrus notes from lemon juice and zest, and a generous sprinkle of Parmesan cheese. For those seeking a hint of heat, a pinch of red pepper flakes will elevate the flavor profile. Allow the mixture to simmer and slightly reduce, creating a silky consistency.
- Reunite the elements by returning the chicken to the skillet, then dramatically fold in fresh spinach leaves, watching them wilt and integrate into the creamy landscape. Introduce the cooked pasta, tossing everything together with deliberate movements, using reserved pasta water to achieve the perfect sauce consistency if needed.
- Present the culinary creation with artistic flair, distributing among serving plates. Finish with a flourish of chopped parsley and an optional dusting of additional Parmesan cheese, inviting diners to indulge in this harmonious Mediterranean-inspired pasta dish.
Notes
- Opt for fresh asparagus at peak season for the most vibrant, tender texture and sweetest flavor that elevates the entire dish.
- Choose boneless, skinless chicken breasts and slice them evenly to ensure uniform cooking and prevent dry or undercooked sections.
- Reserve pasta water strategically – its starchy magic helps create a silky, clingy sauce that perfectly coats every pasta strand without feeling heavy.
- Adjust red pepper flakes according to your heat tolerance, adding a pinch for subtle warmth or more for a spicier kick that complements the creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 540
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 100 mg