Description

A new staple, Creamy Mascarpone Pasta with Chicken & Asparagus! The best springtime ingredients – shallots, garlic, asparagus, sweet peas – are tossed with perfectly al dente pasta in a homemade mascarpone pasta sauce brightened with white balsamic. This chicken asparagus pasta is the best weeknight dinner for spring!

Ingredients

Scale

8 ounces pasta of choice, casarecce pictured
16 ounces asparagus, woody ends trimmed & cut into 1/2-inch pieces
2 tablespoons olive oil
1 large shallot, finely diced
1 pound boneless, skinless chicken breast, diced into 1/2-inch pieces
4 cloves garlic, finely chopped or grated
4 ounces mascarpone (about 1/2 cup – see Recipe Notes)
1/4 cup grated parmesan
4–6 tablespoons white balsamic vinegar
1 cup frozen sweet peas
4 ounces spring greens
1/4 cup sliced almonds
kosher salt & ground black pepper, to season

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Instructions

Prep note: Once you begin cooking, this mascarpone pasta comes together very quickly! I suggest starting by getting all of the chopping, measuring & other prep odds & ends out of the way so cooking is a smooth process: dice the shallot, grate/dice the garlic, trim & chop the asparagus, dice the chicken, measure the cheeses, etc. Place everything within an arm’s reach from the stovetop.

Boil the pasta: Bring a large pot of water to a boil. Once boiling, generously salt the water. Add the pasta and cook to al dente according to package directions. About 90 seconds before al dente is reached, add the chopped asparagus to the pot to blanch with the pasta as the pasta finishes cooking. Reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
Cook the chicken: Meanwhile, as the pasta boils, cook the aromatics & chicken. Add the olive oil to a 12-inch skillet over medium heat. Once hot & shimmering, add in the shallot. Cook 1-2 minutes, stirring occasionally, until softened & aromatic. Add in the chicken, seasoning with 1 teaspoon kosher salt & ground black pepper as desired. Cook 5-6 minutes, stirring occasionally, just until chicken is cooked through. Add in the garlic & stir to combine.
Build the creamy mascarpone sauce: Increase the heat under the pan to medium-high. Deglaze the pan with 1/4 cup of the reserved pasta water, using a wooden spoon or spatula to scrape up any browned bits that may have formed at the bottom of the pan. Add in the mascarpone & parmesan. Simmer 2-3 minutes, stirring occasionally, until the mascarpone is melted & the sauce is thickened slightly. Stir in the white balsamic vinegar.
Finish the mascarpone pasta: Add pasta, blanched asparagus, sweet peas, & spring greens to the skillet with the chicken & mascarpone sauce. Toss to combine, coating the pasta & veggies in the mascarpone sauce. Cook 1-2 minutes more, bringing everything together & allowing the greens to wilt slightly. If needed, adjust the sauce – add in more mascarpone to make it creamier, more pasta water to loosen it up, or more parmesan to thicken. Taste & season with additional kosher salt & ground black pepper, as desired.
Serve the mascarpone pasta immediately, topped with sliced almonds. Enjoy!

Notes

Mascarpone is a soft, Italian cow’s milk cheese. It’s often compared to American cream cheese since it has a velvety, spreadable texture, but mascarpone is notably richer in flavor. You can find mascarpone in most conventional grocery stores with a nice cheese assortment, or head to your fave local Italian deli. If you cannot find mascarpone, the best substitute for this recipe is crème fraîche.
Storage & reheating: Leftover creamy mascarpone pasta will keep, stored in an airtight container in the refrigerator, for up to 3 days. Reheat on the stovetop or in the microwave until warmed through.
10-Minute Meal Prep: Nearly all of the active prep work for this creamy mascarpone pasta comes from chopping the veggies & chicken. Get it all done in advance to get a head start on your pasta dinner – it’ll take 10 minutes, tops:
- Chop the asparagus – Remove the woody ends from 16 ounces asparagus, then cut into 1/2-inch pieces. Store in an airtight container in the refrigerator for up to 5 days.
- Dice the shallot – Peel & finely dice 1 large shallot. Store in an airtight container in the refrigerator for up to 5 days.
- Dice the chicken – Finely dice 1 pound boneless, skinless chicken breast into 1/2-inch pieces. Store in an airtight container in the refrigerator for up to 3 days.