Chicken Mascarpone Pasta
This creamy chicken mascarpone pasta is a hearty family dinner that's full of flavor and comes together so easily on the stovetop!
Servings: 4 servings
Calories: 590kcal
Ingredients
- 8 ounces pasta
- 2 tablespoon olive oil divided
- 2 large boneless skinless chicken breasts diced into small bite-size pieces
- pinch salt
- pinch black pepper optional
- ½ onion diced
- 2 garlic cloves minced
- 4 asparagus stems woody end removed, diced
- 1 cup chicken broth
- ⅓ cup mascarpone
- ½ teaspoon rosemary fresh leaves, picked, finely diced
- 1 teaspoon thyme leaves fresh leaves
Instructions
- Cook your pasta to the package instructions in a large pot of well salted water. Scoop out about half a cup of the pasta water and set aside to make the sauce.
- Dice the chicken into small pieces and season with salt and black pepper (if using).
- Drizzle olive oil into your skillet and cook the chicken pieces on a medium to high heat so they are nicely browned and almost cooked through. Use tongs to remove from the pan and set aside.
- If the skillet seems dry, add a drizzle more olive oil (no need to clean the pan). Cook the diced onion for 3-4 minutes until translucent. Add in the minced garlic and asparagus. Stir well, then pour in the chicken broth. Bring the heat up so it is lightly bubbling, and cook for a few minutes to reduce. Use a spatula to scrape up the brown bits from the bottom of the skillet.
- Stir in the mascarpone and rosemary, so the cheese melts into the broth. Add the chicken pieces back to the skillet, along with the thyme leaves. Pour in about ¼ cup of the reserved pasta water, stir well, then tip in the cooked pasta. Add more pasta water to preference, so you have a sauce consistency you like. Season with more salt and black pepper to taste, and spoon into your serving bowls.
Notes
- We all like a different amount of sauce for our pasta dishes. If you love a very creamy mascarpone pasta sauce, you can easily use half a cup (or more!) of the cheese and for a thinner sauce, add a little more chicken broth.
- Don't forget to reserve the pasta water to make the sauce.
- Make sure the chicken is cooked through and has a reading of 165F at its deepest point using a meat thermometer.
- Nutritional information is auto-generated and should be understood to be an estimate.
- garlic, which scores 1.
- chicken broth will depend upon ingredients used.
- onion, which scores 1 and is marked as a liberator. White onion scores 0.
- black pepper, which scores 2 and has a note, 'Small amounts are tolerated'.
- pasta isn't rated, but wheat scores 1 with a ? as a liberator.
Nutrition
Calories: 590kcal | Carbohydrates: 56g | Protein: 31g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 14202mg | Potassium: 580mg | Fiber: 2g | Sugar: 13g | Vitamin A: 426IU | Vitamin C: 5mg | Calcium: 164mg | Iron: 2mg
