Asiago Cream Sauce Pasta with Chicken, Broccoli, and Mushroom

Asiago Cream Sauce. Sounds decadent, right? Indecently fattening. Unhealthy to the max. I mean…it’s cream sauce.

Fear not. While I may go overboard occasionally on a truly decadent dessert, I like to keep it healthy at the main meal. There are just so many delicious and healthy ways to cook! And it’s a shame to invite powerhouse veggies like broccoli and mushrooms to the table, then douse them in fatty cream sauce.

So what’s up with the title? Here’s what’s up. This particular asiago cream sauce, while free of cream altogether and made with nonfat milk instead, is just so creamalicious, there’s no other way to describe it. I could have said Asiago “Cream” Sauce, I suppose. But I don’t like quotes around my food titles anymore than I like air-quotes in conversation. Awkward and confusing, that’s what that is.

There is nothing awkward about this dish – this platter of pleasantness, this receptacle of richness, tureen of tastiness. It’s a sure bet with any crowd, and is a twist on our long-standing family favorite, the Parmesan-based chicken and mushroom alfredo.

If you think that making your own cheese sauce is JUST TOO SCARY, please consider this: I’m afraid of everything.  Our dark basement, snakes, strange dogs, freak accidents, loud noises, phone calls after midnight, driving in unfamiliar places, and even bubble gum near hair (long story, from when I was 12). Yet, making this sauce does not scare me, nor should it scare you. YOU CAN DO THIS.

Save your fear for legit kitchen nightmares, like forgetting to put sugar in the muffins you made for your husband’s birthday. Yes, I did that. Deceivingly delicious looking, yet completely inedible, and I still got a cute text from him thanking me. Sweet guy 🙂

As with all cooking adventures, get yourself organized {says she, who herself is constantly running to momma next door to borrow ingredients she thought she had…}.

Read through the directions below where I’ve laid it all out step by step. You’ll want to have all the ingredients for the sauce on hand and portioned out before you start making it, so you can simply add them as called for, then stir, stir, stir for the few minutes it takes to cook it. I once forgot to grate the cheese and, having only two hands of my own, had to call in the troops to help. It’s good when the minions are around 🙂

Asiago Cream Sauce Pasta with Chicken, Broccoli, and Mushroom
Serves 6

Prep time:  25 minutes     Cook time: 10 minutes

1 tablespoon butter
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1 and 1/3 cups nonfat milk
2 tablespoons light cream cheese
1 cup grated Asiago cheese
3 cups hot cooked pasta
2 cups chopped cooked chicken
1 cup sliced mushrooms
1 and 1/2 cups broccoli florets

1) Cook your pasta according to the package directions. Once done, drain and return to the hot pan and cover to keep warm. If you like, stir in 1 teaspoon olive oil to keep pasta from clumping together.

2) Prep the mushrooms by sauteing them lightly in a nonstick pan sprayed with oil over medium heat. When they are browned, turn the burner off but leave them on the stove top, covered. While they are sauteing, put the broccoli florets in a microwave-safe dish, and add about 1 tablespoon water. Cover and microwave on HIGH for 3-4 minutes – they should pierce easily with a fork. Drain water, cover, and set aside. If desired, microwave the chicken on HIGH for about 1 minute to heat through, then cover and set aside.

2) For the asiago cream sauce, melt the butter in a saucepan over medium heat. Add the garlic, and saute for about 1 minute. Do not allow the garlic to burn. Stir in the flour, and cook for one minute, blending with a whisk. Add the milk, and continue to whisk lightly over medium heat. Stirring constantly, allow the sauce to become bubbly and slightly thickened (about 6-8 minutes). Stir in cream cheese and continue cooking for about a minute, until cream cheese is melted.  Remove from heat, and slowly stir in grated Asiago. Immediately combine, sauce, pasta, chicken, broccoli, and mushrooms in a large bowl, and toss to coat.

ENJOY!