Crispy Parmesan Asparagus Chicken Pasta (Printable)

Tender chicken and cheesy roasted asparagus meet penne in a luscious lemon-cream sauce.

# What You Need:

→ 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)

# Directions:

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

# Expert Advice:

01 -
  • The texture contrast: Crispy, cheesy asparagus against creamy sauce is pure comfort with an unexpected crunch.
  • It comes together faster than you'd think: Everything cooks simultaneously if you time it right, making dinner possible on busy nights.
  • Lemon keeps it from feeling rich: The juice pulls the whole dish together so you don't feel weighed down after eating.
02 -
  • Reserved pasta water is non-negotiable: It's the starch that makes the sauce cling to the pasta instead of separating—this was the mistake I kept making before someone finally explained it.
  • Don't overcrowd the asparagus on the pan: If they're piled on top of each other, they'll steam instead of roast, and you'll lose that crispy texture you're after.
  • Lemon juice added at the end tastes fresher: If you cook it with the cream, it can turn the sauce grainy or dull the brightness.
03 -
  • Pound your chicken breasts: Even thickness means even cooking, which prevents the thin edges from drying out while you wait for the thick center to cook through.
  • Don't skip letting the chicken rest: Five minutes lets the juices redistribute, so when you slice it, it stays tender instead of becoming stringy.
  • The pasta water is your safety net: If the sauce ever seems too thick, add more pasta water a splash at a time—it's easier to thin it than to thicken it.
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