Description
This creamy black pepper chicken with asparagus is a delightful and easy-to-make dish featuring tender chicken fillets cooked in a luscious black peppercorn cream cheese sauce, complemented by fresh asparagus and served with your choice of pasta or bread. The sauce is enriched with garlic, lemon juice, and sage for a burst of flavor, making it a perfect comforting meal for two.
Ingredients
Units
Scale
Chicken and Vegetables
- 2 chicken fillets
- 7 oz white asparagus
- 2 garlic cloves, minced
Sauce
- 1 package (150 g / 5.5 oz) black peppercorn cream cheese (such as Boursin)
- 1 cup chicken broth
- 1/4 cup whole milk
- 1 tsp lemon juice
- 1 tsp chopped sage leaves (optional)
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- Freshly ground black pepper (more for serving)
Cooking
- 2 tbsp olive oil
To Serve
- 9 oz short cut pasta or bread
- Chopped chives
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil and cook the pasta until al dente, then drain and set aside.
- Season the Chicken: Pat the chicken fillets dry and season both sides evenly with salt, freshly ground black pepper, and smoked paprika.
- Brown the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken fillets and cook for 8 minutes without moving to allow browning, then flip and cook for an additional 5 minutes until both sides are lightly browned and chicken is nearly cooked through.
- Prepare the Asparagus: While the chicken cooks, peel the white asparagus carefully to remove the tough outer layer and cut into 4 cm (1.5 inch) pieces.
- Add Asparagus and Garlic: Add the asparagus pieces and minced garlic to the skillet with the chicken, cooking for 5 minutes to slightly soften the asparagus.
- Simmer with Broth: Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low and simmer for 5 minutes to allow flavors to meld and asparagus to become tender.
- Remove Chicken: Take the chicken fillets out of the skillet and set aside temporarily on a plate.
- Make the Creamy Sauce: Stir in the whole milk, black peppercorn cream cheese, lemon juice, and chopped sage leaves if using. Bring to a gentle simmer and cook for 5 minutes so the sauce thickens and becomes creamy. Adjust seasoning with salt if needed.
- Slice and Return Chicken: Slice the rested chicken into strips and add them back into the sauce, allowing them to warm through.
- Combine and Serve: Toss the creamy chicken and asparagus sauce with the cooked pasta. Serve immediately topped with extra freshly ground black pepper and chopped chives. Enjoy!
Notes
- White asparagus requires peeling due to its tough outer skin, unlike green asparagus.
- Use a gentle simmer rather than a rapid boil to prevent the cream cheese from curdling.
- Freshly ground black pepper enhances the flavor significantly in this dish.
- Optional chopped sage adds an aromatic herbal note; omit if unavailable.
- This dish pairs well with crusty bread as an alternative to pasta.
- For a lighter option, substitute whole milk with a lower-fat milk, though sauce richness will be slightly reduced.
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: thirty two grams
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 110 mg
