Crispy Parmesan Asparagus Chicken Pasta (Print Version)

Golden asparagus with cheesy crust meets sliced chicken in a rich, lemon-infused cream sauce over perfectly cooked pasta.

# What You'll Need:

→ 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 total
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 and line a baking sheet with parchment paper.
02 - Place asparagus on prepared sheet, drizzle with olive oil, and sprinkle with salt, pepper, Asiago, Parmesan, and lemon zest. Toss to coat evenly, arrange in single layer, and roast for 12 to 15 minutes until tender and golden. Cool slightly, then chop into 1-inch pieces.
03 - Season chicken breasts with salt, pepper, and garlic powder. Heat 1 tablespoon 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 let rest 5 minutes, then slice thinly.
04 - Cook pasta in large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain 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 1/2 cup Parmesan cheese and stir until melted and creamy.
06 - Add drained pasta and lemon juice to cream sauce. Toss to coat, adding reserved pasta water as needed to achieve silky consistency. Season with salt and pepper to taste.
07 - Gently fold sliced chicken and roasted asparagus into pasta mixture and warm through. Serve immediately, garnished with fresh parsley and additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • The contrast between crispy, cheesy asparagus and silky lemon cream sauce makes every bite feel special without being fussy.
  • You can have this on the table in 45 minutes, which means it actually works for real life instead of just looking good in photos.
  • Leftovers taste even better the next day when the flavors have gotten to know each other.
02 -
  • Don't skip reserving that pasta water before draining, because it's the difference between a silky sauce and one that's gluey or too thick.
  • The lemon juice goes in at the end rather than early, so the bright citrus flavor doesn't get muted by the cooking time and heat.
03 -
  • Pat the chicken completely dry before seasoning because moisture on the surface prevents proper browning and that golden crust that makes seared chicken taste special.
  • Don't be shy about the lemon zest on the asparagus because it blooms when roasted and becomes this floral, bright note that lifts the whole dish.
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