Creamy Mascarpone Pasta with Chicken & Asparagus

This recipe includes the best springtime ingredients – shallots, garlic, asparagus, sweet peas – 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!

• 8 ounces GF pasta of choice, 

• 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 V

  iolife cream cheese (about 1/2 cup – see Recipe Notes)

• 1/4 cup  vegan 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

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.

1. 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. 

   
   

2. 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.

   
   

3. 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 vegan cream cheese & parmesan. Simmer 2-3 minutes, stirring occasionally, until the cheese is melted & the sauce is thickened slightly. Stir in the white balsamic vinegar. 

   
   

4. Finish: 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 crram cheese 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.

   
   

5. Serve the mascarpone pasta immediately, topped with sliced almonds. Enjoy!