Creamy pasta dishes are king in our eyes and this dish is no exception! Tender chicken in a thyme scented sauce gives us all we crave and we hope it does the same for you! Enjoy!
Parmesan Cheese, shredded
When cooking the pasta, starch is released into the water; the starchy pasta water helps to thicken this sauce, without adding extra ingredients.
Wash and dry all produce.* Bring a large pot of salted water to a boil. Trim and discard the bottom 1-inch from the asparagus, then cut into 1-inch pieces. Strip 1 tbsp thyme leaves (double for 4 ppl) off the stems. Mince or grate the garlic.
Add the elicoidali to the large pot with the boiling water and cook until tender, 11-12 min.
Meanwhile, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. Add a drizzle of oil, then chicken. Cook until bottom is golden, 6-7 min. Flip the chicken over. Cover and cook until chicken is cooked through, 6-7 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, when the elicoidali is finished cooking, reserve 1/2 cup pasta water (double for 4 ppl), then drain. Set aside. When the chicken is finished cooking, transfer to a plate and set aside.
Add another drizzle of oil to the same pan, then the onion, asparagus, thyme and garlic. Cook, stirring occasionally, until the asparagus is tender-crisp, 4-5 min. Add the demi-glace, cream cheese and reserved pasta water. Stir until the cream cheese melts, 2-3 min.
Thinly slice the chicken. Add the chicken, elicoidali and half the Parmesan to the pan. Stir together. Season with salt and pepper. Divide the pasta between bowls and sprinkle with the remaining Parmesan.