Asparagus wasn’t my favorite vegetable when I was a kid, but I have come to love it now. That vibrant green color, a tender-crisp texture and intense rich flavor that is nearly impossible to describe are a sure sign of spring and summer. My hubby still doesn’t learn to appreciate asparagus, but I know he will!
One of the easiest way to make him love this veggie is by preparing him a good meal with it for dinner. This creamy pasta is exactly what I have in mind! It has a ton of flavor that both children and adults will enjoy. Bow-tie pasta with tender chunks of chicken, salty prosciutto (or bacon, if you prefer) and tender-crisp asparagus tossed in a creamy garlic parmesan sauce. It has everything you need to satisfy the entire family’s taste buds!
I don’t really know how you could not love this comforting dish. It’s pure perfection. No more words necessary, these photos speak for themselves. 😉
- 1 lb (450g) boneless skinless chicken breasts , cut into bite-size pieces
- 8 oz. (225g) bow-tie pasta , uncooked
- 1 bunch asparagus , trimmed and washed
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 2 cloves garlic , minced
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 cup finely grated Parmesan cheese , plus more for serving
- 5 slices prosciutto , cooked and crumbled into small pieces
- 3/4 teaspoon salt , divided
- 1/2 teaspoon pepper , divided
Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, for about 10-12 minutes until golden brown on each side. Remove to a plate and set aside.
Cook pasta according to the directions on the package. In the last 5 minutes of cooking, add the asparagus to the water. Drain pasta and asparagus, reserving about 1/4 cup of the pasta water. Cut the asparagus into smaller pieces.
Heat butter in a large skillet on medium heat. Whisk in flour and cook 1 minute, stirring constantly, add garlic and cook 30 seconds longer, stirring constantly. While whisking, slowly pour in milk then heavy cream. Whisk vigorously to break up clumps. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring mixture to a boil, stirring constantly, then reduce heat to medium-low, add Parmesan cheese and cook, stirring frequently, until cheese has melted. Remove from heat.
Toss in cooked pasta. If needed, add reserved cooking water if it's too creamy or dry. Add cooked chicken, asparagus and prosciutto and toss to evenly coat. Serve with additional grated Parmesan, if desired.