Crispy Parmesan Asparagus Chicken Pasta (Print Version)

Golden chicken and crisp asparagus in a velvety lemon-Parmesan sauce, finished with crispy Asiago topping.

# What You'll Need:

→ Pasta

01 - 12 oz penne or rigatoni pasta

→ Chicken

02 - 2 large boneless, skinless chicken breasts (about 1 lb), sliced into strips
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
06 - 1 tablespoon olive oil

→ Asparagus

07 - 1 bunch asparagus (about 10 oz), woody ends trimmed, cut into 1-inch pieces
08 - 1 tablespoon olive oil
09 - 1/2 cup panko breadcrumbs
10 - 1/4 cup grated Parmesan cheese
11 - 1/4 cup grated Asiago cheese

→ Sauce

12 - 2 tablespoons unsalted butter
13 - 3 cloves garlic, minced
14 - Zest of 1 lemon
15 - Juice of 1 lemon (about 2 tablespoons)
16 - 1 cup heavy cream
17 - 1/2 cup grated Parmesan cheese
18 - Salt and pepper to taste
19 - 1/4 cup chopped fresh parsley

# How to Make:

01 - Preheat oven to 400°F.
02 - Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
03 - On a baking sheet, toss asparagus pieces with 1 tablespoon olive oil and season with salt and pepper. In a small bowl, mix panko, Parmesan, and Asiago. Sprinkle evenly over asparagus. Roast for 10-12 minutes until asparagus is crisp-tender and topping is golden.
04 - While asparagus roasts, season chicken strips with salt, pepper, and garlic powder. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté chicken until golden and cooked through, about 5-6 minutes. Remove chicken from skillet and set aside.
05 - In the same skillet, melt butter over medium heat. Add garlic and lemon zest, sauté for 1 minute until fragrant. Stir in lemon juice and cream; bring to a simmer. Reduce heat, add Parmesan, and stir until smooth. Season with salt and pepper to taste.
06 - Add cooked pasta and chicken to the skillet, tossing to coat. If needed, add reserved pasta water, a splash at a time, until sauce reaches desired consistency.
07 - Gently fold in roasted asparagus with its crispy topping. Sprinkle with chopped parsley before serving.

# Expert Advice:

01 -
  • The contrast between the creamy sauce and those crunchy Parmesan-coated asparagus pieces makes every bite interesting.
  • Dinner comes together in under 45 minutes, which means you can actually relax before eating instead of spending your whole evening cooking.
  • It tastes like something you'd order at a restaurant, but your kitchen smells way better than any dining room.
02 -
  • Cold cream added to a hot pan can break and separate if you're not careful, so pour it in while stirring and keep the heat medium, not high.
  • The reserved pasta water is your secret weapon for adjusting sauce consistency, so don't drain it all away and actually remember to measure out that half cup.
  • Asparagus releases moisture as it cooks, which is why roasting it separately keeps that topping crispy instead of turning soggy and sad.
03 -
  • For extra crunch that lasts through the entire meal, make double the panko-Parmesan mixture, roast half on the asparagus, and sprinkle the other half on top right before serving so you get that fresh crisp.
  • A swirl of good quality olive oil drizzled on top and a squeeze of fresh lemon juice at the table lets people adjust the brightness to their own taste, which feels sophisticated and makes everyone happy.
Go Back