Crispy Parmesan Asparagus Chicken Pasta (Printable View)

Golden chicken and al dente penne in rich cream sauce, crowned with crispy cheese-roasted asparagus and fresh lemon brightness.

# Ingredient List:

→ Asparagus

01 - 1 bunch asparagus, woody ends trimmed, approximately 14 ounces
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/3 cup grated Asiago cheese
06 - 1/3 cup grated Parmesan cheese
07 - 1/2 teaspoon lemon zest

→ Chicken

08 - 2 medium boneless, skinless chicken breasts, approximately 14 ounces
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/2 teaspoon garlic powder
12 - 1 tablespoon olive oil

→ Pasta

13 - 12 ounces penne or rigatoni pasta
14 - 2 tablespoons unsalted butter
15 - 2 cloves garlic, minced
16 - 1/2 cup low-sodium chicken broth
17 - 1/2 cup heavy cream
18 - 1/2 cup grated Parmesan cheese
19 - 2 tablespoons fresh lemon juice
20 - Salt and pepper to taste
21 - 2 tablespoons chopped fresh parsley, optional

# How to Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Place asparagus on prepared sheet, drizzle with olive oil, and sprinkle with salt, pepper, Asiago, Parmesan, and lemon zest. Toss to coat evenly and arrange in single layer.
02 - Roast asparagus for 12 to 15 minutes until tender and golden. Remove from oven and allow to cool slightly, then chop into 1-inch pieces.
03 - Season chicken breasts with salt, pepper, and garlic powder. Heat olive oil in large skillet over medium-high heat. Sear chicken 4 to 5 minutes per side until golden and cooked through. Transfer to plate and rest 5 minutes, then slice thinly.
04 - In large pot of salted boiling water, cook pasta until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in colander.
05 - In same skillet used for chicken, melt butter over medium heat. Add minced garlic and sauté 1 minute until fragrant. Stir in chicken broth and heavy cream, then simmer 2 to 3 minutes. Add Parmesan cheese and stir until melted and creamy.
06 - Add drained pasta and lemon juice to cream sauce along with half the reserved pasta water. Toss to coat thoroughly, adding additional pasta water as needed to achieve silky consistency. Season with salt and pepper to taste.
07 - Gently fold sliced chicken and roasted asparagus pieces into pasta. Warm through over medium heat for 1 to 2 minutes.
08 - Transfer to serving dishes immediately. Garnish with fresh parsley and additional Parmesan cheese if desired.

# Expert Tips:

01 -
  • The crispy asparagus stays textured even tossed into creamy sauce, giving you that unexpected crunch.
  • Chicken cooks while everything else happens, so the whole meal comes together without that scattered feeling.
  • Lemon brightness cuts through richness in a way that makes you feel like you're eating something both indulgent and fresh.
02 -
  • Don't skip resting the chicken, those five minutes let the juices redistribute so slicing doesn't dry it out.
  • The pasta water is not optional, it's what transforms a thick sauce into something silky that coats every piece.
03 -
  • Brown the chicken in batches if your skillet is crowded, golden crust beats steamed pale chicken every single time.
  • Taste constantly as you cook, seasoning in layers means no single moment when you're adding too much salt at once and overshooting.
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