Creamy Romano Chicken Farro with Asparagus
A hearty one-pot meal combining nutty farro with tender chicken and fresh asparagus, all brought together in a rich romano cheese sauce. The farro provides a satisfying chewy texture while the creamy cheese sauce coats every grain. Perfect for a comforting weeknight dinner or when you want something more substantial than pasta but just as satisfying. This recipe transforms simple ingredients into an elegant dish that feels both rustic and refined.
Ingredients
Instructions
- 1
Cook farro according to package directions, then drain and set aside
- 2
Melt butter in a small saucepan over medium heat
- 3
Whisk in flour, salt and pepper, whisking until thickened and bubbly for about 1 minute
- 4
Slowly whisk in milk, stirring until thickened
- 5
Add cheese to the sauce, stirring until melted
- 6
Place cooked farro into a large saucepan over medium-low heat
- 7
Pour cheese sauce over farro and add steamed asparagus and cooked shredded chicken
- 8
Stir and season with additional salt and pepper to taste
Tips
Make sure to whisk the flour mixture constantly to prevent lumps from forming in your cheese sauce.
Steam the asparagus until just tender-crisp to maintain its bright color and texture in the final dish.
Use freshly grated romano cheese for the best melting quality and flavor.
Good to Know
Refrigerate leftovers for up to 3 days in an airtight container.
Can prepare farro and steam asparagus up to 1 day ahead. Make sauce fresh when ready to serve.
Serve immediately while the cheese sauce is creamy and warm.
Common Mistakes
Don't let the flour mixture burn or it will taste bitter
Add milk slowly to prevent lumps in the sauce
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use a different grain instead of farro?
Yes, barley, quinoa, or brown rice work well as substitutes, though cooking times will vary.
What if my cheese sauce breaks?
Remove from heat and whisk in a tablespoon of cold milk to help re-emulsify the sauce.
Can I freeze this dish?
The cheese sauce may separate when frozen and thawed, so it's best enjoyed fresh or refrigerated.