Creamy Black Pepper Chicken with Asparagus Recipe

If you’re like me and crave a dish that’s both comforting and a little fancy, you’ll absolutely adore this Creamy Black Pepper Chicken with Asparagus Recipe. It’s the kind of meal I reach for when I want something that feels special but comes together without too much fuss. The creamy black pepper sauce paired with tender chicken and fresh asparagus hits all the right notes—rich, peppery, and bright with just a hint of lemony freshness.

This recipe works wonderfully for a cozy weeknight dinner but also shines when you’re entertaining guests who appreciate a flavorful plate without complicated steps. I found that the black pepper cream cheese adds this luxurious texture and tang that transforms ordinary chicken into something memorable. Give it a try—you’ll see why it quickly became a favorite in my household!

this …

Ingredients You’ll Need

This Creamy Black Pepper Chicken with Asparagus Recipe relies on simple, fresh ingredients that complement each other beautifully. Having good-quality chicken and a flavorful cream cheese really makes a difference, so take a minute to choose wisely at the store.

• Chicken fillets: Choose fresh, skinless fillets for quick cooking and tender results.
• White asparagus: A delicate option with milder flavor—peel it well for the best texture.
• Black peppercorn cream cheese: Boursin works wonderfully here, blending creaminess with peppery depth.
• Garlic cloves: Fresh minced garlic gives an aromatic boost—avoid pre-minced for freshness.
• Olive oil: Use a good quality extra virgin olive oil for flavor and healthy fats.
• Chicken broth: Adds savory richness; homemade or low-sodium store-bought both work well.
• Whole milk: Adds creaminess without heaviness; you can substitute with a dairy alternative if needed.
• Lemon juice: Brightens the sauce and balances the creaminess perfectly.
• Chopped sage leaves (optional): Adds earthiness and a hint of woodsy flavor that pairs well with chicken.
• Smoked paprika: Gives subtle smokiness and depth to the seasoning.
• Salt: Essential for seasoning and bringing out the flavors.
• Freshly ground black pepper: The star ingredient that adds assertive warmth; freshly ground is key!
• Chopped chives: Lovely for garnish, adding a mild oniony crunch that freshens up the dish.
• Short cut pasta or bread: Pasta’s perfect to soak up the sauce, but rustic bread works if you prefer.

Variations

I love that this Creamy Black Pepper Chicken with Asparagus Recipe is versatile—you can easily swap or add ingredients based on what you have on hand or your dietary preferences. Here are a few ways I’ve personalized it over time to keep things fresh and exciting.

• Use green asparagus: I’ve swapped white for green asparagus when it’s in season; it adds a bit more color and a slightly earthier taste.
• Herb swaps: If you don’t have sage, try thyme or rosemary—they bring a lovely aromatic element that pairs beautifully with chicken.
• Dairy-free version: Replace cream cheese and milk with coconut cream and a dairy-free cream cheese alternative; it still feels indulgent but is gentler for sensitive diets.
• Add mushrooms: For an earthier flavor, I sometimes toss in sliced mushrooms when cooking the asparagus—they soak up the sauce amazingly well.
• Spice it up: If you like more heat, add a pinch of cayenne pepper or a dash of chili flakes with the black pepper for a fiery kick.

How to Make Creamy Black Pepper Chicken with Asparagus Recipe

Step 1: Prep Your Pasta and Season the Chicken

Start by boiling salted water for your pasta if you’re serving it that way—you want it al dente to hold up nicely with the creamy sauce. Meanwhile, season both sides of your chicken fillets with salt, freshly ground black pepper, and smoked paprika. I like to give the chicken a good coating so every bite has flavor. This step really elevates the dish.

Step 2: Brown the Chicken to Lock in Juices

Heat olive oil in a large skillet over medium-high heat and add the chicken fillets. Cook them for about 8 minutes on one side, then flip and cook another 5 minutes until both sides develop a lovely golden brown. The browning adds flavor and seals in those juices to keep your chicken tender and juicy—this is a game changer in results!

Step 3: Add Asparagus and Garlic for Freshness

While the chicken cooks, peel the white asparagus carefully and chop into 1.5-inch pieces. Toss the asparagus and minced garlic into the skillet with the chicken and cook for another 5 minutes. This lets the asparagus soften but still keeps a little crunch, which I appreciate for textural contrast.

Step 4: Simmer with Broth and Make the Creamy Sauce

Pour the chicken broth into the pan to deglaze and bring everything to a boil before reducing the heat to simmer. Let it simmer for 5 minutes, then carefully remove the chicken and set it aside. Next, stir in the milk, black peppercorn cream cheese, lemon juice, and chopped sage (if using). Allow the sauce to simmer gently for about 5 minutes—this step is when that velvety, creamy magic happens!

Step 5: Finish and Serve with Pasta or Bread

Slice the rested chicken into strips and add it back into your luscious sauce. Toss everything together with your cooked pasta or serve it alongside crusty bread to soak up every drop. Don’t forget to add extra freshly ground black pepper and chopped chives on top for a final pop of color and flavor. That’s it—comfort food elevated!

How to Serve Creamy Black Pepper Chicken with Asparagus Recipe

Garnishes

I always finish this dish with a generous sprinkle of freshly chopped chives and a few extra cracks of black pepper. The chives add a fresh, mild onion flavor that brightens the richness, and that extra pepper ties the whole thing together — it’s a simple touch that makes you look like you really know your way around the kitchen.

Side Dishes

My go-to side is the recipe’s suggested short cut pasta—it soaks up the creamy sauce perfectly and adds satisfying carbs. If I want a lighter option, I serve this with garlic roasted potatoes or a simple green salad with lemon vinaigrette. Rustic bread also works beautifully if you’re focused on savoring every bit of that luscious sauce.

Creative Ways to Present

For dinner parties, I like to plate the sliced chicken strips over a neatly twirled mound of pasta, then drizzle the creamy sauce artistically around it. Adding asparagus tips on top enhances the look with a pop of color. Sometimes, I garnish with edible flowers or microgreens for an elegant touch that always elicits compliments.

Make Ahead and Storage

Storing Leftovers

After our big dinners, I usually store any leftovers in an airtight container in the fridge. The creamy sauce can thicken up a bit, so when you reheat it, gently warm it on the stove with a splash of milk or broth to loosen it back up without drying out the chicken.

Freezing

I’ve frozen this recipe successfully, though I recommend freezing the chicken and sauce separately from any pasta if possible. When thawed, reheat slowly on the stovetop to preserve the sauce’s creaminess and avoid curdling. Freezing can slightly change the texture of the asparagus, so I prefer fresh asparagus if possible.

Reheating

Reheat leftovers gently in a saucepan over low heat, stirring frequently. Adding a little milk or broth helps keep the sauce silky and prevents the chicken from drying out. I avoid microwaving because it tends to make the sauce separate and chicken rubbery.

FAQs

Final Thoughts

This Creamy Black Pepper Chicken with Asparagus Recipe holds a special place in my meal rotation because it blends simple ingredients into something so comforting and satisfying. I love how easy it is to make yet impressive enough to serve when friends drop by. If you’re looking for a delicious, no-fuss dish that feels indulgent without being heavy, you really can’t go wrong here. Give it a try—I’m confident you’ll find yourself coming back to it again and again, just like I do!

Print