Chicken Alfredo with Steamed Asparagus Penne
Creamy Parmesan Penne with Tender Chicken and Garden-Fresh Asparagus
Ingredients:
1 pound penne pasta
2 tablespoons olive oil
1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
4 cloves garlic, minced
1 bunch fresh asparagus (about 1 pound), woody ends removed and cut into 2-inch pieces
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1/2 cup grated Romano cheese
1/4 teaspoon ground nutmeg
1/2 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
2 tablespoons fresh parsley, chopped
Additional grated Parmesan for serving
Directions:
Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve 1 cup of pasta water before draining.
While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then add to the hot skillet. Cook for 5-6 minutes until golden brown and cooked through. Remove chicken to a plate and set aside.
In the same skillet, add a splash of olive oil if needed. Add minced garlic and sauté for 30 seconds until fragrant.
For the asparagus, place a steamer basket over a pot with 1 inch of simmering water. Add asparagus pieces to the steamer, cover, and steam for 3-4 minutes until bright green and tender-crisp. Immediately transfer to a bowl of ice water to stop cooking, then drain.
To make the Alfredo sauce, melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
Gradually whisk in milk and heavy cream. Bring to a simmer and cook for 3-4 minutes until slightly thickened, stirring frequently.
Reduce heat to low and gradually whisk in Parmesan and Romano cheeses until melted and smooth. Stir in nutmeg, red pepper flakes (if using), salt, and pepper to taste.
Add the cooked penne to the sauce and toss to coat. If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Gently fold in the cooked chicken and steamed asparagus. Heat through for 1-2 minutes.
Serve immediately, garnished with fresh parsley and additional Parmesan cheese.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 620 kcal | Servings: 6 servings