Chicken Asparagus Pasta
This Chicken Asparagus Pasta brings together tender sautéed chicken, crisp-tender asparagus, and al dente pasta in a light, garlicky lemon butter sauce that clings to every bite. Ready in just 30 minutes, it's impressive enough for guests yet easy enough for a weeknight dinner, finished with freshly grated Parmesan for a bright, satisfying meal.
Equipment
- Large pot For boiling pasta
- Large skillet or sauté pan 12-inch recommended; cast iron preferred
- Colander For draining pasta
- Cutting board
- Sharp chef's knife
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Microplane or box grater For zesting lemon and grating Parmesan
- Tongs
- Pasta insert (optional) Makes draining easier and helps reserve pasta water
Ingredients
- 12 oz penne pasta 340g; or spaghetti, linguine, or fusilli
- 1 lb boneless, skinless chicken breasts 450g, cut into 1-inch pieces
- 1 lb fresh asparagus 450g, woody ends trimmed, cut into 2-inch pieces
- 4 tbsp unsalted butter divided
- 2 tbsp olive oil
- 5 garlic cloves minced
- 1 cup chicken broth 240ml
- ½ cup freshly grated Parmesan cheese 50g, plus more for serving; use Parmigiano-Reggiano for best results
- 1 lemon juice and zest
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes optional
- salt and black pepper to taste
For Garnish
- fresh parsley chopped
- extra Parmesan cheese for serving
- extra red pepper flakes optional, for serving
Instructions
- Bring a large pot of generously salted water to a boil and cook 12 oz penne until al dente (9–11 minutes). Reserve 1 cup of pasta water before draining; do not rinse the pasta.
- Pat chicken pieces dry, season with salt, pepper, and Italian seasoning, then sear in 1 tbsp butter and 2 tbsp olive oil over medium-high heat for 4–5 minutes per side until golden and cooked through (165°F/74°C). Remove and set aside.
- In the same skillet over medium heat, melt 1 tbsp butter and sauté the asparagus for 3–4 minutes until bright green and crisp-tender. Remove and set aside with the chicken.
- Melt remaining 2 tbsp butter in the skillet, add minced garlic (and red pepper flakes if using), and cook for 60 seconds. Pour in chicken broth, scraping up browned bits, and simmer for 3–4 minutes until reduced by one-third. Stir in lemon juice and zest.
- Toss the drained pasta into the sauce, adding reserved pasta water as needed for consistency, then fold in the chicken and asparagus. Remove from heat, add Parmesan, and toss until melted and evenly coated.
- Divide into bowls and top with fresh parsley, extra Parmesan, and red pepper flakes if desired. Serve immediately.
Notes
- Don't overcook the asparagus — pull it from heat as soon as it turns bright green and is just fork-tender. Mushy asparagus ruins the texture of the dish.
- Always use freshly grated Parmesan. Pre-shredded cheese contains anti-caking agents that prevent smooth melting into the sauce.
- Reserve pasta water before draining — the starchy water is essential for achieving a glossy, well-emulsified sauce.
- Pat the chicken dry before searing to ensure a golden-brown crust. Wet chicken steams instead of searing.
- Don't skip the lemon zest — it delivers a more intense citrus flavor than juice alone and keeps the sauce tasting bright.
- Chicken thighs can be substituted for breasts; they're juicier and more flavorful, just add 1–2 extra minutes of cook time.
- For a creamy version, add ½ cup heavy cream after deglazing with the chicken broth and simmer until slightly reduced.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of broth or water. Freezing is not recommended as the asparagus becomes limp.
- Make-ahead tip: The chicken, asparagus, and garlic can be prepped up to a day in advance. The actual cooking takes only 20 minutes.
- For a gluten-free version, substitute your favorite gluten-free pasta — all other ingredients are naturally gluten-free.
Nutrition
Serving: 1ServingCalories: 530kcalCarbohydrates: 55gProtein: 40gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 480mgPotassium: 720mgFiber: 4gSugar: 4gVitamin A: 12IUVitamin C: 18mgCalcium: 15mgIron: 12mg
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