Description
This Asiago cream chicken pasta is such a flavorful and satisfying one pan meal with tender chicken, lots of mushrooms and pasta!
Ingredients
- 4 cloves Roasted Garlic *see Note To Make Ahead
- 6 whole Boneless, Skinless Chicken Thighs
- 2 pinches Salt, Divided
- 2 pinches Crushed Red Pepper, Divided
- 1 dash Olive Oil
- 10 ounces, weight Cremini Mushrooms, Thinly Sliced
- 1 whole Onion, Diced Small
- 2 Tablespoons All-purpose Flour
- 2 cups Chicken Stock
- 1 cup Milk
- 1 pinch Dried Parsley
- 8 ounces, weight Freshly Grated Asiago Cheese, Plus Additional For Sprinkling On Top
- 2 cups Dry Medium Pasta Shells
Preparation
Note: To roast garlic, cut the top off to reveal the tops of the cloves. Drizzle the top with olive oil and a sprinkle of salt, then wrap it in foil. Roast at 350ºF for 1 hour, then refrigerate and use as needed! It keeps for a long time.
Preheat oven to 350ºF and get out a large skillet with deep sides. Season chicken with generous pinches of the salt and red pepper. Heat olive oil in the pan over medium high heat and brown chicken for about 4 minutes on each side to develop some color. Remove to a plate.
Add mushrooms, onion and roasted garlic to the pan and let them cook for 3 minutes or so to soften and become fragrant. Stir in flour until veggies become coated and pasty. Then keep stirring while pouring in chicken stock and milk. Add parsley, another pinch of salt and another pinch of red pepper.
Let sauce come to a low boil and gently bubble for a couple of minutes. Stir in Asiago cheese and pasta and return the chicken to the pan. Let the mixture come back to a low boil, then cover pan with its lid and transfer to the oven. Let it all bake together until chicken is tender in the sauce and pasta is perfectly cooked, about 25 minutes. Take it out, sprinkle extra Asiago on top, and serve immediately from the pan!
