Instructions

1. 1

   In a compact blender, blend together milk, shredded cheese, and cream cheese, then set the mixture aside.

2. 2

   Coat the chicken with Cajun seasoning.

3. 3

   Place a large pot on high heat. Once the pot is thoroughly heated, mist it with oil and add the seasoned chicken. Sprinkle with salt and pepper to your preference, then cook, laying the chicken in a single layer on high heat until the bottom is browned, which should take about 3 minutes. Flip the chicken to brown the other side until it is golden and fully cooked, approximately 2 to 3 minutes. Move the chicken to a plate.

4. 4

   Pour in a small amount of broth and deglaze the pot by scraping up any browned bits from the bottom. Add the remaining broth, the cream cheese mixture, pasta, and leeks. Mix everything together and bring to a boil. Once boiling, cover the pot, lower the heat to medium-low, and let it simmer, stirring occasionally to ensure even cooking of the pasta, for 15 minutes.

5. 5

   Check the pasta for doneness; if it isn’t al dente or if there’s still excess liquid in the pot, cover and cook for an additional minute before testing again.

6. 6

   Once the pasta reaches the desired texture, incorporate the asparagus and artichokes, stirring gently, then cover. Cook until the asparagus is tender-crisp, the pasta is cooked, and most of the liquid has evaporated, about 3 minutes.

7. 7

   Remove the lid and add the chicken along with any juices that have collected, as well as the peas. Stir to combine and heat for about 30 seconds until the peas are warmed through.

8. 8

   Take the pot off the heat and mix in the basil. Serve with additional Parmesan cheese on the side for sprinkling.

Nutrition Information

Notes & Tips

• Variations: