Chicken and Asparagus with Saffron Cream Sauce Paccheri

Chicken and Asparagus with Saffron Cream Sauce Paccheri ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 tsp saffron threads
• 1/4 cup hot chicken broth
• 12 oz paccheri pasta
• 2 tbsp unsalted butter
• 2 medium shallots
• 2 cloves garlic
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 bunch asparagus spears
• 1/2 cup Parmesan cheese
• 2 tbsp fresh parsley
• 1/2 tsp lemon zest

How to make Chicken and Asparagus with Saffron Cream Sauce Paccheri

1. Crumble the 1/4 teaspoon of saffron threads into a small bowl and pour 1/4 cup of hot chicken broth over them. Let steep for at least 10 minutes to allow the saffron to infuse and release its color and flavor.
2. Pat the 1.5 lbs of cubed chicken breasts dry with paper towels and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
3. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer, working in batches if necessary, and sear for 4-5 minutes per side until golden brown and cooked through. Transfer the cooked chicken to a clean plate and set aside.
4. While the chicken cooks, bring a large pot of heavily salted water to a rolling boil over high heat. Add the 12 oz of paccheri pasta and cook according to package directions until al dente, usually 12-14 minutes. Reserve 1 cup of pasta cooking water before draining.
5. Reduce the heat to medium. Melt 2 tablespoons of unsalted butter in the same skillet. Add the 2 finely minced shallots and sauté for 3-4 minutes until softened and translucent. Add the 2 minced garlic cloves and cook for another 1 minute until fragrant.
6. Pour in 1/2 cup of dry white wine, scraping the bottom of the pan to deglaze. Let the wine simmer for 2-3 minutes until it has almost completely evaporated.
7. Stir in 1 cup of heavy cream, 1/2 cup of chicken broth, and the saffron-infused broth. Bring the sauce to a gentle simmer, then reduce the heat to low and cook for 5 minutes, stirring occasionally, until the sauce slightly thickens.
8. Add the 1-inch pieces of asparagus to the simmering sauce and cook for 3-5 minutes, or until the asparagus is tender-crisp.
9. Return the cooked chicken to the skillet. Add the drained paccheri pasta and 1/2 cup of grated Parmesan cheese. Toss everything together until the pasta is well coated in the saffron cream sauce.
10. If the sauce is too thick, add a splash or two of the reserved pasta cooking water to reach your desired consistency. Taste and adjust seasoning with salt and pepper as needed.
11. Serve immediately, garnished with 2 tablespoons of chopped fresh parsley and 1/2 teaspoon of lemon zest (if using), and additional grated Parmesan cheese.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.