Chicken Asparagus Pasta
Indulge in the creamy, savory goodness of Chicken Asparagus Pasta, a comforting one-pan meal that's perfect for weeknight dinners or casual entertaining. This recipe brings together tender penne pasta, juicy sautéed chicken, and crisp asparagus, all coated in a luscious garlic Parmesan sauce enriched with heavy cream, chicken broth, and a zesty hint of lemon juice. A touch of red pepper flakes adds a gentle kick, while fresh parsley makes for an elegant finishing touch. Ready in just 45 minutes, this dish is a delightful balance of flavor and texture, offering a wholesome, restaurant-quality meal you can enjoy in the comfort of your home.
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 2 pieces boneless, skinless chicken breasts
- 1 pound asparagus
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 pieces garlic cloves, minced
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, trim the tough ends off the asparagus and cut the stalks into 2-inch pieces. Set aside.
Slice the chicken breasts into thin strips. Season the chicken with a pinch of salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the asparagus and sauté for 4-5 minutes until tender-crisp. Remove the asparagus and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth, heavy cream, and lemon juice. Stir to combine and bring the mixture to a gentle simmer.
Gradually whisk in the grated parmesan cheese until the sauce is smooth. Add salt, black pepper, and red pepper flakes to taste.
Return the cooked chicken and asparagus to the skillet, stirring to coat them evenly in the sauce.
Add the drained pasta to the skillet and toss everything together to combine.
Cook for another 1-2 minutes over low heat to allow the flavors to meld.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
3503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.4 g | 225% | |
| Saturated Fat | 86.1 g | 430% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 4628 mg | 201% | |
| Total Carbohydrate | 274.9 g | 100% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 9.9 g | ||
| Protein | 197.1 g | 394% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1085 mg | 83% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 2828 mg | 60% | |
*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.
