Gorgonzola Asparagus Chicken Pasta – Need A Hand

“Need A Hand” recipes are for folks who need a bit of help in the kitchen.

Gorgonzola Asparagus Chicken Pasta
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Gorgonzola Asparagus Chicken Pasta

Need A Hand
Prep Time15 mins
Cook Time25 mins
Servings: 4

Ingredients

  • 1 pound fresh asparagus (slender, thin pieces work best for this recipe)
  • 1 pound cavatappi pasta (can substitute linguine or bowtie pasta instead)
  • 2 TBSP butter
  • 1 medium sized shallot
  • 1 pound of boneless skinless chicken breast
  • 1 5 ounce container of Gorgonzola cheese crumbles
  • 1 Cup heavy cream
  • 1 tsp dried tarragon or 2 TBSP fresh chopped tarragon
  • ½ Cup freshly shredded parmesan cheese
  • ⅛ tsp red pepper flakes (more or less to taste)
  • 2 dashes of nutmeg
  • ½ tsp kosher salt
  • ⅛ tsp fresh ground pepper

Instructions

To start:

  • Rinse asparagus well under running water.
  • Slice asparagus into 1-inch-long pieces and set aside.
  • Dice the boneless skinless chicken breast into 1-inch cubes.
  • Prepare the pasta according to the package directions, to al dente doneness.
  • While the pasta is cooking, place the asparagus into the colander you will drain the pasta in.
  • Once the pasta is done, pour the hot water and pasta into the colander.
  • This will cook the asparagus as well as drain the pasta.
  • Return the pasta and asparagus to the pan.

While the pasta is cooking:

  • Sprinkle salt and pepper over the raw chicken breast, toss to coat.
  • Over medium heat in a large sauté pan, melt the butter.
  • Add the shallots and cook until tender, about 4 minutes.
  • Add the chicken and allow to brown then turn allowing the other side to brown.
  • Mix in the gorgonzola cheese, heavy cream, tarragon, and ¼ Cup of the parmesan cheese.
  • Sprinkle in the nutmeg and crushed red pepper flakes.
  • Remember these are spicy so don’t overdo them if you don’t enjoy the spicy heat.
  • If you enjoy the heat, throw in a little extra.
  • Combine the pasta/asparagus mixture with the chicken cheese mixture.
  • If the asparagus needs additional cooking time to come to the doneness that you prefer, allow to cook for 1 minute over medium heat.
  • Top with remaining parmesan cheese when serving.

Notes

Serving suggestions:
Serve the same day with crusty bread and good butter.
Refrigerate leftovers immediately.

Don’t need the extra help? See my “Confidence” version of the recipe.

Gorgonzola Asparagus Chicken Pasta – Confidence