In the winter I am all about creamy, cheesy pasta with all sorts of different proteins and vegetables. It is just such a satisfying, comforting combo to me. I was really craving it recently, so I decided to work on recipe testing this wonderful asiago cream chicken pasta. Asiago is such a flavorful cheese that melts so gloriously into sauces. The juicy chicken thighs and meaty mushrooms really took it over the top. Best of all, I did it in one pan!
That was all there was to it! When the pan came out of the oven I sprinkled a little more asiago on top and served it straight from the pan. Oh my gosh, it really was fantastic comfort food. The cheesy sauce was the perfect backdrop for the chicken. The pasta absorbed that sauce too as it cooked and was so flavorful. Hope you all love this easy recipe too! xoxo
This asiago cream chicken pasta is such a flavorful and satisfying one pan meal with tender chicken, lots of mushrooms and pasta!
- 1 dash olive oil
- 6 whole boneless, skinless chicken thighs
- 2 pinches salt divided
- 2 pinches crushed red pepper divided
- 10 ounces cremini mushrooms thinly sliced
- 1 whole onion diced small
- 4 cloves roasted garlic *see note for making this ahead
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 cup milk
- 1 pinch dried parsley
- 8 ounces freshly grated asiago cheese plus additional for sprinkling on top
- 2 heaping cups dry medium pasta shells
Pre-heat the oven to 350 and get out a large skillet with deep sides. Season the chicken with generous pinches of the salt and red pepper. Heat the olive oil in the pan over medium high heat and brown the chicken in it for about 4 minutes on each side to develop some color. Remove them to a plate. Add the mushrooms, onion and garlic to the pan and let them cook for 3 minutes or so to soften and become fragrant. Stir in the flour until the veggies become coated and pasty. Then keep stirring while you pour in the chicken stock and milk. Add the parsley, another pinch of salt and another pinch of red pepper.
Let the sauce come to a low boil and gently bubble for a couple of minutes. Stir in the asiago cheese and pasta and return the chicken to the pan. Let the mixture come back to a low boil, then cover the pan with its lid and transfer it to the oven. Let it all bake together until the chicken is tender in the sauce and the pasta is perfectly cooked for about 25 minutes. Take it out and sprinkle extra asiago on top and serve immediately from the pan!
*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 it in a 350 oven for an hour, then refrigerate it and use it as needed! It keeps for a long time.