"25 minutes. This is how long it takes to make this delicious dish.
Chicken asparagus pasta with a creamy black pepper sauce. Fast and easy, rich in taste. It might look plain but there are sooo many good flavors hiding in this neutral colored sauce.
I’m a huge black pepper fan. I add it generously and freshly ground to everything I eat. It’s just one reason why this super simple pasta recipe is one of my favorites. Another reason is how incredibly easy it is to make."
Creamy Pepper Chicken with Asparagus Pasta
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Prep time 25mins
Cook time 10mins
Serves or Makes: 2
Recipe Card
ingredients
- 9 ounces (250 grams) short cut pasta, such as penne
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breast
- 7 ounces (200 grams) asparagus, peeled and cut into 1 1/2 inch pieces
- 2 garlic cloves, thinly sliced
- 8 1/2 ounces chicken stock
- 5 1/2 ounces (150 grams) black peppercorn cream cheese
- 1/4 cup milk
- 1 teaspoon lemon juice
- 1 teaspoon sage leaves, chopped
- Kosher salt, to taste
- chives, for garnish
- coarsely ground black pepper, for garnish
Method
Step 1
Bring a pot of salted water to a boil and cook the pasta al dente.
Step 2
Season the chicken fillets with salt, pepper and smoked paprika on both sides. Heat the olive oil in a large skillet over medium-high heat. Add the fillets and cook the chicken for 8 minutes, then flip and cook 5 minutes more or until both sides are lightly browned.
Step 3
Add the asparagus and garlic to the chicken, cook for 5 minutes. Pour in the broth and bring to a boil, then reduce the heat and simmer for 5 minutes. Remove the chicken and set aside.
Step 4
Add milk, cream cheese, lemon juice and chopped sage leaves. Bring to a simmer and cook for 5 minutes. Season with salt to taste. Slice the chicken into strips then add back to the sauce.
Step 5
Toss with cooked pasta, serve with some extra black pepper and chopped chives. Enjoy!