Chicken and Asparagus Pasta Recipe
Chicken and Asparagus Pasta is a celebration on a plate — a deliciously creamy, vibrant dish featuring juicy chicken, crisp-tender asparagus, and perfectly cooked pasta all brought together in a luscious Parmesan sauce with a pop of lemon. Every bite is balanced with bright flavors and comforting textures, making it a meal you’ll want to come back to again and again. Whether you’re making it on a busy weeknight or for a casual dinner with friends, this recipe proves that something truly special can come together in just 30 minutes.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed by how a few simple, quality ingredients can transform into a knockout dinner. Each component brings something essential — from the chicken adding savory richness to asparagus providing that irresistible pop of green. Here’s what you’ll need (and why each is so important!):
- Pasta (12 oz): Penne or fettuccine both work beautifully. The pasta’s ridges or width help grab onto every drop of creamy sauce.
- Chicken Breast (1 lb): Bite-sized pieces of boneless, skinless chicken cook quickly while staying tender and juicy.
- Olive Oil (2 tbsp): Adds rich flavor and helps develop that perfect golden sear on the chicken.
- Asparagus (2 cups): Trimmed and cut into 2-inch pieces, asparagus adds color, crunch, and a fresh, slightly grassy taste.
- Garlic (3 cloves): Minced garlic is a must for aromatic depth and irresistible flavor.
- Heavy Cream (1 cup): Gives the sauce its silky, creamy texture that ties everything together.
- Chicken Broth (1/2 cup): Adds extra savoriness and helps thin the sauce so it’s not overly rich.
- Parmesan Cheese (1/2 cup, grated): For that nutty, salty kick in the sauce and extra creaminess.
- Lemon Zest (1 tsp): Lifts the whole dish with bright citrus notes, keeping it from feeling heavy.
- Salt & Black Pepper: Essential for seasoning each layer to perfection.
- Fresh Parsley (chopped): A sprinkling of green for a burst of color and a finishing hint of freshness.
How to Make Chicken and Asparagus Pasta
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Drop in your pasta and cook it until it’s just al dente. You want that perfect bite, since the noodles will cook just a touch more when tossed with the sauce. Don’t forget to reserve about 1/2 cup of the pasta water before draining — this little trick is magic for bringing the creamy sauce together later!
Step 2: Sear the Chicken
As your pasta bubbles away, heat the olive oil in a large skillet over medium-high heat. Season your chicken pieces generously with salt and pepper, then add them to the hot pan. Let them cook undisturbed for a few minutes to get that golden-brown sear, then stir and continue cooking until they’re just cooked through and no longer pink. This should only take about 5–6 minutes. Set the chicken aside on a plate — it’ll rejoin the party soon.
Step 3: Sauté the Asparagus and Garlic
Without cleaning your skillet (all those tasty browned bits are flavor gold!), toss in the asparagus pieces. Cook them for 3–4 minutes, stirring occasionally, until they’re bright green and just tender with a bit of snap. Next, add the minced garlic and cook for another minute. You’ll know it’s ready when your kitchen smells absolutely incredible.
Step 4: Make the Creamy Parmesan Sauce
Lower the heat to medium-low and pour in the heavy cream and chicken broth. Scrape up any remaining browned bits from the bottom of the pan — they’ll melt right into your sauce. Stir in the grated Parmesan and lemon zest, watching as everything thickens into a creamy, dreamy sauce. Season to taste with salt and black pepper.
Step 5: Toss Everything Together
Return your cooked chicken and drained pasta to the skillet. Use tongs or a large spoon to toss everything until the pasta is thoroughly coated and the chicken and asparagus are evenly distributed. If the sauce seems a bit thick, splash in some of your reserved pasta water until it’s just right — glossy and clinging to each strand.
How to Serve Chicken and Asparagus Pasta
Garnishes
Right before serving, shower your Chicken and Asparagus Pasta with loads of freshly chopped parsley and a sprinkle of extra Parmesan. If you love a little zing, finish with an extra squeeze of lemon juice or even a dusting of cracked black pepper for a pop of flavor and color.
Side Dishes
A simple green salad dressed with olive oil and lemon or a basket of warm, crusty bread are fantastic partners for this dish. Both add freshness and a little something extra to make dinner feel special. If you want more veggies, try roasted cherry tomatoes or a light arugula salad on the side.
Creative Ways to Present
For a playful twist, twirl the pasta into little nests on each plate, topping each with juicy chicken and a few asparagus spears. Or, serve your Chicken and Asparagus Pasta family-style in a big, shallow bowl so everyone can dig in together. For date night, pair it with a crisp white wine and candles to turn your kitchen into a cozy Italian trattoria.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let your Chicken and Asparagus Pasta cool completely before transferring it to an airtight container. It’ll stay fresh and flavorful in the refrigerator for up to 3 days. The sauce will thicken a bit in the fridge, but a splash of milk or broth when you reheat helps bring it back to life.
Freezing
While creamy pasta dishes don’t freeze quite as perfectly as tomato-based ones, you can freeze portions of Chicken and Asparagus Pasta if needed. Just know the texture of the sauce might change slightly — it can separate or become grainy after thawing. For best results, freeze in airtight containers for up to 1 month, and thaw overnight in the fridge before reheating.
Reheating
To reheat, add your pasta to a skillet or saucepan over gentle heat, splashing in a little milk, cream, or chicken broth to loosen the sauce. Stir frequently until warmed through. The microwave works too, just do it in short intervals and stir often for even heating. Garnish with fresh parsley and Parmesan to revive that just-cooked taste!
FAQs
Can I use a different type Main Course
Absolutely! Chicken and Asparagus Pasta is wonderfully versatile. While penne and fettuccine are classic choices, you can use bow ties, rigatoni, or even spaghetti — whatever you have on hand works beautifully.
What’s the best way to trim asparagus?
The easiest way is to bend each stalk gently until it snaps; asparagus naturally breaks where the tough fibrous end meets the tender part. Then, cut the stalks into neat 2-inch pieces for easy bites in your pasta.
Can I make Chicken and Asparagus Pasta lighter?
Yes! Swap out the heavy cream for half-and-half or even whole milk, though the sauce will be a bit less rich. You can also use less cheese or add extra vegetables like spinach or peas to lighten things up while keeping that amazing flavor.
Is this recipe good for meal prep?
Chicken and Asparagus Pasta holds up well for meal prep. Store in single-serve containers, and add a splash of milk or broth when reheating to keep it creamy. It makes for a satisfying heat-and-eat lunch during busy days.
Can I make it gluten-free?
Definitely! Just swap out regular pasta for your favorite gluten-free variety. The creamy sauce and all the other flavors will stay just as delicious. Remember to check that your broth and Parmesan are gluten-free too!
Final Thoughts
If you’re looking for a dish that’s equal parts comforting and full of fresh, lively flavor, Chicken and Asparagus Pasta deserves a spot on your table. It’s easy enough for a weeknight but special enough for company, and truly a meal that everyone will love. Give it a try, and watch how quickly it becomes a new favorite in your home!
Print
Chicken and Asparagus Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken and Asparagus Pasta is a creamy and satisfying dish that combines tender chicken, fresh asparagus, and a luscious Parmesan cream sauce. Perfect for a quick and flavorful weeknight dinner.
Ingredients
Pasta:
- 12 oz pasta such as penne or fettuccine
Chicken:
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
Asparagus:
- 2 cups asparagus, trimmed and cut into 2-inch pieces
Other Ingredients:
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tsp lemon zest
- Salt and black pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and set aside, reserving some pasta water.
- Cook Chicken: Season chicken with salt and pepper, then cook in a skillet until browned and cooked through. Remove from skillet.
- Cook Asparagus and Make Sauce: In the same skillet, cook asparagus until tender-crisp. Add garlic, then pour in heavy cream and chicken broth. Stir in Parmesan cheese and lemon zest. Season with salt and pepper.
- Combine and Serve: Return chicken and pasta to the skillet, tossing to coat. Add reserved pasta water if needed. Garnish with parsley before serving.
Notes
- For extra brightness, add a squeeze of fresh lemon juice before serving.
- You can substitute half-and-half for heavy cream for a lighter dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 540
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 115 mg
