Chicken and Asparagus Fusilli Pasta with Creamy White Sauce

Advance Vishu and Easter wishes...

Recipe Details  

Posted by
Posted on 3, Dec 2017
Serving 4-5 people
Ready in 40-45 minutes
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  • Chicken Breasts - 750 Gms
  • Asparagus - 7-8 stems, cut into 2 inch pieces
  • Fusilli Pasta - 350 Gms, 12 oz
  • Fresh Basil, or Rosemary as required, optional

For White Sauce:

  • Milk - 1 ¼ cup
  • Freshly grated Parmesan cheese - ½ cup
  • Cream cheese, softened - 250 Gms, 8 oz
  • Garlic - 4-5 cloves, minced
  • Butter - 2 Tablespoon
  • Black pepper powder, as required
  • Salt to taste

For Cooking Chicken:

  • Butter - 2 Tablespoon
  • Black pepper powder, as required
  • Salt to taste

Initial Preparation:

  1. Cook the pasta according to the package directions and set aside.
  2. Season the chicken breasts with salt and pepper.
  3. Heat 2 tablespoon of butter in a pan, add in the seasoned chicken breasts, and fry until cooked through, for about 7-10 minutes per side on medium heat.
  4. Transfer to a plate, let it cool slightly, then cut it into small pieces. Set aside.

Pasta Preparation:

  1. Heat 2 tablespoon butter in a large skillet, and add in the asparagus pieces.
  2. Saute until the asparagus is bright green and crisp-tender, 5 to 7 minutes on medium heat. Transfer to a bowl and set aside.
  3. Add the chopped garlic into the same pan and saute for 30 seconds.
  4. Add milk, parmesan cheese and cream cheese into the same pan. Stir until all the cheeses are melted on low-medium heat.
  5. Cook until the sauce is nicely thick on low heat. Stir occasionally. Season with salt and pepper.
  6. Now add in the cooked pasta, sauteed asparagus, cooked chicken pieces, basil or rosemary and toss well.
  7. Serve hot.

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