Asiago-Crusted Chicken and Creamy Tomato Angel Hair Pasta
Prep & Cook Time:35-45 min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Angel hair, very tiny and quick-cooking (blink, and its done!) works its heavenly magic in this meal, a celestial charmer that satiates and delights. Chicken is crusted with Asiago and roasted in the oven, the cheese keeping the tenderness and the juices in. We're three sentences in, and we haven't even mentioned the creamy, rich sauce, with yummy shrooms. And the whole thing's dusted with crunchy breadcrumbs. Heavenly.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pans
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using steaks follow same instructions as chicken in Step 3, cooking until steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Rest at least 3 minutes.
If using filets mignon follow same instructions as chicken in Step 3, cooking until filets reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. Rest at least 3 minutes.
Prepare Ingredients and Toast Panko
Cut mushrooms into ¼" slices.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and half the garlic (reserve remaining for sauce) to hot pan. Cook until fragrant, 30-60 seconds.
Add panko and stir often until golden brown, 2-3 minutes.
Remove from burner and remove garlic-panko mixture to a plate. Season with a pinch of salt.Wipe pan clean and reserve.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 3-5 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander. Set aside.
Cook the Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan. Cook undisturbed on one side until browned, 4-6 minutes.
Flip, and top with Asiago cheese. Cover and cook until cheese is melted and chicken reaches an internal temperature of 165 degrees, 5-7 minutes.
Remove from burner.
While chicken cooks, make sauce.
Make the Sauce
Return pan used to cook panko to medium heat and add 2 tsp. olive oil. Add mushrooms, remaining garlic, white portions of green onions, and ¼ tsp. salt to hot pan. Stir occasionally until browned, 4-6 minutes.
Add half the pasta cooking water, marinara sauce, and cream cheese. Stir until cream cheese is melted and combined. If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Stir in pasta until heated through, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing each chicken breast with 1 Tbsp. panko, and topping pasta with green portions of green onions. Bon appétit!
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