Creamy black pepper chicken with asparagus

Total Time: 25 minutes

5 from 1 vote

Creamy black pepper chicken with asparagus. It’s fast and simple, delicious and super rich in taste. It might look plain but there are sooo many good flavors hiding in this neutral colored sauce. Best part? It’s ready in 25 minutes!
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 black pepper chicken & asparagus pasta

Why this recipe works

The chicken is cooked until golden brown together with the asparagus. Then a splash of milk and chicken broth goes in, some black peppercorn cream cheese and extra coarse ground black pepper for some good measure. Serve with pasta for pure dairy-on-carbs joy, or with some bread to mop up that delicious sauce. Creamy and satisfying, delicious when served with a big side salad.

Creamy black pepper chicken & asparagus pasta

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Creamy black pepper chicken & asparagus pasta

creamy black pepper chicken with asparagus
5 from 1 vote

Creamy black pepper chicken with asparagus

Fast, simple, and incredibly rich in taste, this pasta dish may look plain but conceals many delicious flavors in its neutral-colored sauce. The best part? It's ready in just 25 minutes!

Cook 25 minutes
Total 25 minutes
Servings 2
Calories 304

Ingredients 
 

  • 2 chicken fillets
  • 7 ounces white asparagus
  • 1 package (150 g/5.5 oz) black peppercorn cream cheese - I used Boursin
  • 2 garlic cloves - minced
  • 2 tbsp olive oil
  • 1 cup chicken broth
  • ¼ cup whole milk
  • 1 tsp lemon juice
  • 1 tsp chopped sage leaves - optional
  • ½ tsp smoked paprika
  • ½ tsp salt
  • freshly ground ground black pepper - more for serving
  • chopped chives - for serving
  • 9 ounces short cut pasta or bread - for serving

Instructions 

  • If serving with pasta. Bring a pot of salted water to a boil and cook the pasta until al dente.
  • Season the chicken fillets with salt, pepper and smoked paprika on both sides. Heat the olive oil n a large skillet over medium-high heat. Add the fillets and cook for 8 minutes, then flip and cook 5 minutes more or until both sides are lightly browned.
  • In the meantime peel the asparagus and cut into 4 cm/1.5 inch pieces.
  • Add the asparagus and garlic to the chicken, cook for 5 minutes. Pour the broth and bring to a boil, reduce the heat and simmer for 5 minutes. Remove the chicken and set aside.
  • Stir in milk, cream cheese, lemon juice and chopped sage leaves. Bring to a simmer and allow to cook for 5 minutes. Season with salt to taste. Slice the chicken into strips and add back to the sauce.
  • Toss with cooked pasta, serve with some extra black pepper and chopped chives. Enjoy!

Nutrition

Calories: 304kcalCarbohydrates: 7gProtein: 28gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 78mgSodium: 1163mgPotassium: 712mgFiber: 2gSugar: 4gVitamin A: 1082IUVitamin C: 9mgCalcium: 79mgIron: 3mg
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5 from 1 vote (1 rating without comment)

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