Farfalle with Chicken Asparagus and Blue Cheese
Elevate your weeknight dinner game with this decadent Farfalle with Chicken, Asparagus, and Blue Cheese—a creamy pasta masterpiece that’s as indulgent as it is easy to make. This recipe combines perfectly al dente farfalle pasta with tender bites of seasoned chicken and crisp asparagus for a balance of textures and flavors. A luscious sauce made with heavy cream and crumbled blue cheese adds a rich, tangy depth, while Parmesan cheese brings a savory touch. Finished with a dash of garlic, a hint of fresh parsley, and just the right amount of seasoning, this dish is perfect for a cozy family meal or an impressive dinner party centerpiece. Ready in under 40 minutes, it’s a one-pan delight that’s equal parts comforting and gourmet. Keywords: Farfalle pasta with chicken, creamy asparagus pasta, blue cheese sauce recipe.
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Recipe Information
Ingredients
- 12 oz Farfalle pasta
- 1 lb Chicken breast, boneless and skinless
- 1 lb Asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- 1 cup Heavy cream
- 4 oz Blue cheese, crumbled
- 1 cup Parmesan cheese, grated
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the farfalle pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, cut the chicken breast into bite-sized pieces. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, or until golden brown and cooked through. Transfer the cooked chicken to a plate and set aside.
To the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 1 minute until fragrant.
Add the asparagus to the skillet and cook for 4-5 minutes until tender and bright green. Remove the asparagus from the skillet and set aside with the chicken.
Lower the heat to medium and pour the heavy cream into the skillet. Bring it to a simmer, stirring occasionally, for 2-3 minutes until slightly thickened.
Add the blue cheese and 3/4 cup of grated Parmesan cheese to the cream and stir until the cheese has melted and the sauce is smooth.
Return the cooked chicken and asparagus to the skillet, and toss to coat in the sauce. Add the cooked farfalle pasta and mix well. If the sauce is too thick, gradually stir in some of the reserved pasta water until the desired consistency is reached.
Season the dish with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.
Serve the farfalle hot, garnished with the remaining Parmesan cheese and fresh parsley, if desired.
Nutrition Facts
Calories |
3850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.8 g | 241% | |
| Saturated Fat | 93.3 g | 466% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 5689 mg | 247% | |
| Total Carbohydrate | 280.2 g | 102% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 21.0 g | ||
| Protein | 250.4 g | 501% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1746 mg | 134% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 2494 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
