Ingredients
Scale
- 3 chicken breasts
- 1 pound asparagus
- 1 pound penne pasta
- 1.5 tablespoons of olive oil
- 3 tablespoons butter
- 4 garlic cloves pressed or minced
- 1/4 teaspoon red pepper flakes
- 2.5 tablespoons flour
- 1 cup whole milk
- 1 1/3 cup chicken broth
- 1 1/2 cups freshly shredded parmesan plus 3/4 cup shredded parmesan for topping
- Salt and pepper
- Cayenne
Instructions
- Boil salted water in large stock pot for pasta
- Preheat oven to 375F
- Split the three chicken breast in half
- Salt and pepper the chicken
- Lightly coat both sides of chicken with cayenne
- Cook the chicken using grill pan, outdoor grill or my personal favorite Breville Panini Press and Grill
- Place chicken aside with foil over to keep warm
- Lightly steam the asparagus just until fork tender
- Boil noodles until al dente
- For the sauce, in saucepan add butter olive oil and garlic over medium heat and sauté until butter is melted
- Add red pepper flakes, salt and pepper
- Whisk in flour
- Add milk, chicken broth, and bring to boil, lower heat and stir until thickened
- Add 1 1/2 cups freshly shredded parmesan and stir until melted, adjust seasoning if needed
- Chop chicken and asparagus adding to the pasta
- Pour cream sauce over pasta, chicken and asparagus, mixing to combine
- Place in 9×13 baking dish and sprinkle remaining 3/4 cup of shredded parmesan cheese on top
- Bake at 375F for 15 minutes just until cheese is melted
- Category: Main Dish