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.
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
Cooking Tips:
- Ensure chicken is thinly sliced for even cooking.
- Do not overcook asparagus and mushrooms to maintain their texture.
- Adjust seasoning to taste and according to dietary preferences.
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