Penne with Chicken and Roasted Asparagus
Elevate your weeknight dinner with this irresistible Penne with Chicken and Roasted Asparagus recipe! Featuring tender chunks of golden-browned chicken breast, perfectly roasted asparagus with a caramelized edge, and al dente penne pasta tossed in a light, lemony garlic sauce, this dish delivers a burst of fresh, zesty flavors. The Parmesan cheese creates a velvety finish, while a hint of red pepper flakes adds a subtle kick. Ready in under 45 minutes, this well-balanced, crowd-pleasing pasta is perfect for busy evenings or casual entertaining. Garnish with extra Parmesan and a drizzle of olive oil for an elegant touch that will have everyone coming back for seconds! Keywords: penne with chicken, roasted asparagus pasta, garlic lemon pasta, easy chicken dinner.
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 2 large chicken breast
- 1 pound asparagus
- 3 tablespoons olive oil
- 3 large garlic cloves
- 1 cup Parmesan cheese
- 1 medium lemon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
Instructions
Preheat your oven to 400°F (200°C).
Place the asparagus on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with a pinch of salt and pepper. Toss to coat evenly.
Roast the asparagus in the oven for 12-15 minutes, turning once, until tender and slightly caramelized. Remove from the oven and cut into 2-inch pieces. Set aside.
Cook the penne pasta according to package instructions in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain the rest and set the pasta aside.
While the pasta is cooking, season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and fully cooked. Remove from the skillet, let rest for a few minutes, then slice into bite-sized pieces.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Add the cooked penne, roasted asparagus, and sliced chicken to the skillet. Toss everything to combine.
Grate the lemon zest over the pasta, then squeeze in the juice of the lemon. Stir to incorporate.
Gradually add the reserved pasta water, a few tablespoons at a time, until the desired consistency is reached. This will help create a light sauce.
Stir in the Parmesan cheese and red pepper flakes. Taste and adjust seasoning with additional salt and pepper as needed.
Serve the pasta warm, garnished with extra Parmesan cheese and a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
2557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 347 mg | 116% | |
| Sodium | 4001 mg | 174% | |
| Total Carbohydrate | 282.7 g | 103% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 10.0 g | ||
| Protein | 170.7 g | 341% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1092 mg | 84% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 2627 mg | 56% | |
*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.
