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Cream Sauce with Chicken & Asparagus

About this recipe

Here is how you make basic cream sauce. This recipe makes enough sauce for 1 lb. pasta. Make your sauce and pasta at the same time. Start cooking your pasta when you add the cream; add 1 lb. washed and diced asparagus to the boiling pasta water when the pasta has 5 minutes left to go—don’t worry, you’ll do fine.


Place a large frying pan on the stove; turn heat to just under medium and fry:

When the onion looks good, add:

Brown the chicken, then add:

Cover and let wine absorb into chicken for a few minutes. Then remove lid and cook until the wine has almost evaporated. Add:

Cook covered another few minutes, and then uncover, reduce heat to low, and add:

Lightly simmer until the consistency looks right (I don’t know, say, 10 minutes). Then add 1 lb. cooked pasta with 1 lb. diced asparagus to the saucepan and toss with shaved Parmesan cheese. Serve with fresh ground pepper. It’s great!