Why You’ll Love This Recipe

This pasta dish is quick, wholesome, and beautifully balanced. The asparagus adds a pop of color and a crisp-tender bite, while the chicken provides lean protein. Whether tossed in a garlic butter sauce, a lemony olive oil drizzle, or a light cream sauce, this recipe is endlessly versatile. It’s ideal for busy weeknights, meal prep, or when you’re craving a lighter pasta dish that doesn’t skimp on flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs
olive oil or butter
salt and pepper
garlic cloves
asparagus spears, trimmed and cut into 2-inch pieces
pasta (penne, linguine, or farfalle)
lemon juice and zest (optional for brightness)
Parmesan cheese
chicken broth or reserved pasta water
red pepper flakes (optional)
fresh parsley or basil (optional, for garnish)

Directions

Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Season chicken with salt and pepper. In a large skillet, heat olive oil over medium heat. Cook chicken until golden and fully cooked. Remove and slice.
In the same skillet, add more olive oil if needed and sauté garlic for 30 seconds until fragrant.
Add asparagus and cook for 4–5 minutes until bright green and tender-crisp.
Return chicken to the skillet. Add chicken broth or reserved pasta water to deglaze the pan.
Stir in cooked pasta, lemon juice and zest (if using), and Parmesan cheese. Toss everything together until well coated.
Season with salt, pepper, and red pepper flakes to taste.
Garnish with fresh herbs and serve warm with extra Parmesan.

Servings and timing

This recipe serves 4 people and takes about 25–30 minutes from start to finish, making it perfect for a quick, healthy dinner.

Variations

Creamy Version: Add a splash of heavy cream or cream cheese to the sauce.
Spicy Kick: Use more red pepper flakes or a dash of chili oil.
Cheese Swap: Try goat cheese or feta for a tangy twist.
Add More Veggies: Include peas, cherry tomatoes, or spinach for extra color and nutrients.
Low-Carb Option: Use zucchini noodles or serve over cauliflower rice instead of pasta.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet with a splash of water or broth. You can also microwave in short intervals, stirring in between for even heating.

FAQs

Can I use frozen asparagus?

Yes, but thaw and pat it dry before cooking to avoid excess moisture.

What pasta works best with this recipe?

Short shapes like penne or farfalle work great, but spaghetti or linguine are also delicious options.

Can I use rotisserie chicken?

Absolutely. Just shred and stir it in with the asparagus to heat through.

Is this dish good for meal prep?

Yes, it stores well and reheats nicely for lunches or quick dinners.

Can I make this dairy-free?

Omit the Parmesan or use a dairy-free cheese alternative.

How do I keep the asparagus crisp?

Cook it just until tender-crisp and avoid overcooking.

Can I add a sauce?

Yes, it pairs well with a garlic butter sauce, light cream sauce, or lemon herb vinaigrette.

Can I make it gluten-free?

Yes, simply use your favorite gluten-free pasta.

What can I serve with this pasta?

Try garlic bread, a side salad, or roasted vegetables for a complete meal.

Is lemon necessary?

No, but it adds a bright, fresh flavor that complements the asparagus and chicken beautifully.

Conclusion

Chicken and Asparagus Pasta is a fresh, wholesome dish that’s easy to prepare and perfect for any night of the week. With tender chicken, crisp asparagus, and a simple yet flavorful sauce, it’s a satisfying meal that brings the best of spring ingredients to your table — anytime of year. Whether you’re looking for something light, comforting, or meal-prep friendly, this pasta delivers every time.

Chicken and Asparagus Pasta

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Chicken and Asparagus Pasta is a vibrant and wholesome dish made with tender chicken, crisp asparagus, and pasta tossed in a light, flavorful sauce. Perfect for spring-inspired meals or quick weeknight dinners.

Author: Laura
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Low Calorie

Instructions

Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook chicken until golden and fully cooked through. Remove and slice.
In the same skillet, add a bit more oil if needed. Sauté garlic for 30 seconds until fragrant.
Add asparagus and cook for 4–5 minutes until bright green and tender-crisp.
Return sliced chicken to the skillet. Add chicken broth or reserved pasta water to deglaze the pan.
Add cooked pasta, lemon juice, lemon zest (if using), and Parmesan cheese. Toss everything until evenly combined and coated.
Season with additional salt, pepper, and red pepper flakes if desired.
Garnish with fresh herbs and extra Parmesan before serving warm.

Notes

Use rotisserie chicken to save time.
Don’t overcook the asparagus — it should remain crisp-tender.
For a creamy variation, stir in a splash of heavy cream or a spoonful of cream cheese.
Swap Parmesan for goat cheese or feta for a tangy twist.
Pairs well with a side salad or crusty garlic bread.

Nutrition

Serving Size: 1 1/2 cups
Calories: 430
Sugar: 3g
Sodium: 450mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 32g
Cholesterol: 80mg