Crispy Parmesan Asparagus Chicken Pasta (Printable)

Creamy penne with golden parmesan asparagus, sliced chicken breast, and bright lemon finish.

# Required Ingredients:

→ Asparagus

01 - 1 bunch asparagus, about 14 oz, woody ends trimmed
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, about 14 oz
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 oz 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

# Preparation Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Place asparagus on sheet, drizzle with olive oil, sprinkle with salt, pepper, Asiago, Parmesan, and lemon zest. Toss to coat, arrange in single layer, and roast for 12-15 minutes until tender and golden. Cool slightly, then chop into 1-inch pieces.
02 - Season chicken breasts with salt, pepper, and garlic powder. Heat olive oil in large skillet over medium-high heat. Sear chicken 4-5 minutes per side until golden and cooked through. Transfer to plate and rest for 5 minutes, then slice thinly.
03 - Cook pasta in large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
04 - In same skillet used for chicken, melt butter over medium heat. Add garlic and sauté 1 minute until fragrant. Stir in chicken broth and heavy cream; simmer 2-3 minutes. Add Parmesan and stir until melted and creamy.
05 - Add drained pasta, lemon juice, and half of reserved pasta water to skillet. Toss to coat, adding more pasta water as needed for silky sauce. Season to taste.
06 - Gently fold in sliced chicken and crispy asparagus pieces. Warm through. Serve immediately, garnished with fresh parsley and extra Parmesan if desired.

# Expert Suggestions:

01 -
  • The asparagus gets impossibly crispy and cheesy while staying tender inside, like a secret textural surprise in every bite.
  • Real lemon juice cuts through the richness so elegantly that you'll feel sophisticated eating pasta on a weeknight.
  • The whole thing comes together in under 45 minutes, which means you can actually enjoy dinner instead of spending your evening at the stove.
02 -
  • Don't skip reserving the pasta water; if your sauce looks too thick when you add the pasta, splash in a little of that starchy water and it becomes silky instead of gluey.
  • The asparagus needs to stay separate until the very end so it stays crispy instead of dissolving into the warm sauce.
03 -
  • If you can't find Asiago cheese, use extra Parmesan instead and you'll still get that sharp, nutty flavor on the roasted asparagus.
  • The entire sauce comes together in the same skillet you used for chicken, so you get all those browned bits and flavors without extra dishes to wash.
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