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Creamy Chicken with Asparagus and Mushrooms over Spaghetti

Rating

Calories: 650 Calories

Macros: Proteins: 40g, Fats: 30g, Carbohydrates: 55g

Cooking time: 55 mins

Recipe ingredients:

instacart: creamy-chicken-with-asparagus-and-mushrooms-over-spaghetti

Categories: Dinners, Pasta Dishes, Chicken Recipes, Comfort Foods, Easy Meals, Main Courses, Sautéed Dishes, Weeknight Dinners, Party Meals, Creamy Recipes

About

Indulge in a creamy and savory delight with this Creamy Chicken with Asparagus and Mushrooms over Spaghetti. This dish combines tender chicken, vibrant asparagus, and earthy mushrooms in a rich and creamy sauce, perfectly complemented by al dente spaghetti. It's a flavorful, comforting meal that's elegant enough for a dinner party yet simple enough for a weeknight dinner.

Top Recipe

Creamy Chicken with Asparagus and Mushrooms over Pasta

emaninthekitchen187.7211 hours ago3 min read

Ingredients

🍗 2 chicken breasts, cut very thin
🍝 1 pound of spaghetti
🌿 1 pound of asparagus
🧄 2 cloves of garlic, minced
🍄 1 8oz package of mushrooms
🧀 1 package of Boursin shallot and chive cream cheese
🧀 1/2 cup of Parmesan cheese
🌾 1/4 cup of flour
🧈 1 stick of butter, divided
🥛 1 cup of milk
🥣 1 cup of chicken broth
🥄 3 tablespoons of oil
🥄 1 teaspoon of chicken bouillon
🧂 Salt and black pepper to taste

Instructions

1- Prep Ingredients:

Trim the ends off asparagus, wash and cut into bite-sized pieces.
Clean mushrooms with a damp paper towel and slice them.
Mince the garlic cloves.

2- Cook Chicken:

In a nonstick skillet, heat 3 tablespoons of oil and 2 tablespoons of butter over medium heat.
Season both sides of the chicken with salt and black pepper.
Once the butter has melted and is hot, add chicken to the skillet.
Cook for about 5 minutes on each side until the chicken is golden brown and thoroughly cooked. Depending on the size of your skillet, you may need to cook the chicken in batches.

3- Cook Spaghetti:

While the chicken is cooking, bring a pot of salted water to a boil for the spaghetti and cook according to package directions until al dente.

4- Sauté Vegetables:

Remove the cooked chicken from the skillet and set aside.
In the same skillet, add minced garlic and sauté for a brief moment to release its aroma.
Add asparagus and mushrooms, sautéing for about 4-5 minutes until tender. Remove from skillet and set aside.

5- Prepare Cream Sauce:

In the same skillet, melt the remaining butter.
Add flour to the melted butter and whisk to form a roux.
Gradually add Boursin cream cheese, allowing it to melt slightly, followed by milk and chicken broth.
Stir in Parmesan cheese and a teaspoon of chicken bouillon. Season with black pepper to taste.
Mix until you achieve a smooth, creamy sauce.

6- Combine Ingredients:

Return the chicken and sautéed vegetables to the skillet with the cream sauce.
Cover and let simmer on medium-low heat for about 8-10 minutes to meld flavors together.

7- Serve:

To serve, place a bed of cooked spaghetti on plates, top with creamy chicken and vegetables. Enjoy!

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: Approximately 650 per serving
Macros per Serving: Protein 40g, Fat 30g, Carbohydrates 55g
Equipment: Nonstick skillet, pot for boiling pasta, whisk