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Chicken Asparagus Pasta Finished dish of chicken and asparagus pasta in a creamy sauce, garnished with grated cheese and ready to serve.

Chicken Asparagus Pasta

A comforting and creamy Chicken Asparagus Pasta loaded with tender chicken and crisp asparagus that comes together in just 30 minutes.
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Course: Dinner, Main Course
Cuisine: American, Italian
Keyword: asparagus pasta, chicken pasta, creamy pasta, weeknight dinner
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 675kcal
Cost: $12

Ingredients

  • 8 oz. linguine pasta any long pasta, like spaghetti or fettuccine
  • 1 lb. asparagus trimmed and cut into 1-inch pieces
  • 2 boneless skinless chicken breasts (halved lengthwise for thinner cutlets)
  • 1 teaspoon fine sea salt for seasoning chicken
  • ½ teaspoon garlic powder for seasoning chicken
  • ¼ teaspoon freshly cracked black pepper for seasoning chicken
  • 2 ½ tablespoons olive oil for sautéing chicken
  • 1 tablespoon unsalted butter for sauce
  • 2 garlic cloves minced (fresh for aroma)
  • ½ cup chicken broth low-sodium recommended
  • 2 tablespoons fresh lemon juice optional, for brightness
  • 1 cup heavy cream for creamy sauce
  • ½ cup grated Parmesan cheese freshly grated for best flavor
  • ¼ teaspoon dried oregano for seasoning sauce
  • ½ cup frozen peas no need to thaw
  • Salt and pepper to taste for final seasoning

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the linguine and cook according to package directions.
  • With 2–3 minutes remaining, stir in the asparagus pieces to the boiling water.
  • Drain the pasta and asparagus and set aside.
    A colander filled with cooked fettuccine pasta and chopped green asparagus pieces, ready to be combined with other ingredients.
  • Slice each chicken breast in half lengthwise to make thinner cutlets.
  • Cover the chicken with parchment paper and gently pound to even thickness.
  • Combine salt, black pepper, and garlic powder in a small bowl.
  • Season both sides of the chicken cutlets with the spice mixture.
  • Heat olive oil in a large deep skillet over medium heat.
  • Add chicken cutlets and cook 3–4 minutes per side until internal temperature reaches 165°F.
    Four pieces of golden-brown, pan-seared chicken breasts cooking in a black skillet, with a slightly crispy surface.
  • Transfer cooked chicken to a plate and cover with foil to keep warm.
  • Reduce heat to medium-low in the same skillet and add butter and minced garlic.
  • Pour in chicken broth and optional lemon juice, scraping up any browned bits.
  • Stir in heavy cream, Parmesan cheese, frozen peas, and dried oregano.
    A creamy sauce with green peas simmering in a black skillet, creating a thick, smooth mixture.
  • Simmer the sauce for 3 minutes, tasting and adjusting salt and pepper.
  • Add the drained pasta and asparagus to the sauce and toss to coat.
  • Slice chicken into strips or bite-sized pieces and add to the skillet.
    Cooked pasta, asparagus, peas, and diced chicken mixed together in a skillet with creamy sauce.
  • Season with additional salt and pepper if needed and serve with extra grated Parmesan.

Notes

This creamy chicken and asparagus pasta is a cozy, comforting dinner that feels indulgent yet simple enough for a weeknight. The optional lemon juice brightens the sauce for extra freshness.

Nutrition

Serving: 1Serving | Calories: 675kcal (34%) | Carbohydrates: 54g (18%) | Protein: 29g (58%) | Fat: 39g (60%) | Saturated Fat: 18g (113%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 122mg (41%) | Sodium: 1020mg (44%) | Potassium: 620mg (18%) | Fiber: 5g (21%) | Sugar: 7g (8%) | Vitamin A: 8IU | Vitamin C: 20mg (24%) | Calcium: 210mg (21%) | Iron: 3mg (17%)
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