Chicken and Ziti with Asparagus in a Creamy Sauce
Indulge in the comforting flavors of this Chicken and Ziti with Asparagus in a Creamy Sauce—a perfect harmony of tender chicken, al dente ziti, and crisp asparagus, all enrobed in a luxuriously creamy Parmesan sauce. This one-pan wonder combines the richness of heavy cream with the subtle tang of freshly grated Parmesan, creating a velvety base that clings to every bite. Bright, garden-fresh asparagus adds a pop of color and crunch, while a touch of garlic and optional red pepper flakes bring just the right kick. Ready in just 45 minutes with minimal prep, this satisfying pasta dish is ideal for weeknight dinners or casual entertaining. Top it all off with a sprinkle of fresh parsley and an extra dusting of Parmesan for a picture-perfect presentation your family will love.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 12 ounces Ziti pasta
- 1 pound Asparagus
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 1.5 cups Heavy cream
- 0.5 cup Chicken broth
- 1 cup Parmesan cheese, freshly grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 2 tablespoons Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the ziti according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, trim the tough ends off the asparagus and cut the tender stalks into 2-inch pieces. Set aside.
Season the chicken breasts generously with half the salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 5-6 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and let rest for 5 minutes before slicing into thin strips.
In the same skillet, add the remaining olive oil and the asparagus. Sauté for 4-5 minutes until the asparagus is tender but still crisp. Remove from the skillet and set it aside.
Reduce heat to medium-low and add the butter to the skillet. Once melted, add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Pour in the chicken broth and heavy cream, stirring well to combine. Let the mixture simmer for 2-3 minutes to thicken slightly.
Stir in the grated Parmesan cheese, reserved pasta water, remaining salt, black pepper, and red pepper flakes (if using). Continue to stir until the sauce is smooth and creamy.
Return the sliced chicken, sautéed asparagus, and cooked ziti to the skillet. Toss everything together to coat evenly in the sauce.
Cook for another 2-3 minutes to warm everything through. Taste and adjust seasoning if needed.
Garnish with chopped parsley and an additional sprinkle of Parmesan cheese before serving.
Nutrition Facts
Calories |
830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 1104 mg | 48% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 3.2 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 391 mg | 30% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 592 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
