Crispy Parmesan Asparagus Chicken Pasta (Printable)

Tender chicken and crisp asparagus in a creamy lemon-Parmesan sauce with golden panko topping.

# What You Need:

→ Pasta

01 - 12 oz penne or rigatoni pasta

→ Chicken

02 - 2 large boneless, skinless chicken breasts (approximately 1 lb), sliced into strips
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
06 - 1 tablespoon olive oil

→ Asparagus

07 - 1 bunch fresh asparagus (approximately 10 oz), woody ends trimmed, cut into 1-inch pieces
08 - 1 tablespoon olive oil
09 - 1/2 cup panko breadcrumbs
10 - 1/4 cup grated Parmesan cheese
11 - 1/4 cup grated Asiago cheese

→ Sauce

12 - 2 tablespoons unsalted butter
13 - 3 cloves garlic, minced
14 - Zest of 1 lemon
15 - Juice of 1 lemon (approximately 2 tablespoons)
16 - 1 cup heavy cream
17 - 1/2 cup grated Parmesan cheese
18 - Salt and black pepper to taste
19 - 1/4 cup fresh parsley, chopped

# Directions:

01 - Preheat the oven to 400°F.
02 - Cook the pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
03 - On a baking sheet, toss asparagus pieces with 1 tablespoon olive oil and season with salt and pepper. In a small bowl, combine panko, Parmesan, and Asiago. Sprinkle the mixture evenly over asparagus. Roast for 10 to 12 minutes until asparagus is crisp-tender and topping is golden brown.
04 - While asparagus roasts, season chicken strips with salt, pepper, and garlic powder. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté chicken until golden and cooked through, approximately 5 to 6 minutes. Transfer chicken to a plate and set aside.
05 - In the same skillet, melt butter over medium heat. Add minced garlic and lemon zest, sauté for 1 minute until fragrant. Stir in lemon juice and heavy cream, bringing to a simmer. Reduce heat, add Parmesan cheese, and stir until smooth and combined. Season with salt and pepper to taste.
06 - Add cooked pasta and chicken to the skillet with sauce, tossing to coat evenly. If needed, add reserved pasta water a small amount at a time until sauce reaches desired consistency.
07 - Gently fold in roasted asparagus with its crispy topping. Sprinkle with chopped fresh parsley and serve immediately.

# Expert Advice:

01 -
  • The asparagus gets genuinely crispy while staying tender inside, which feels like a small kitchen magic trick that actually works.
  • That lemony cream sauce somehow tastes bright and rich at the same time, like you've unlocked a secret that fancy restaurants have been keeping.
  • It comes together in under an hour, which means you can make it on a Wednesday and feel like you've done something special.
02 -
  • If your sauce breaks or looks grainy, you probably added the Parmesan over heat that was too high—next time, lower the heat before you add the cheese and stir slowly; low and slow keeps it smooth.
  • Don't skip reserving that pasta water; it's the difference between a sauce that clings to the pasta and one that slides off onto the bottom of the bowl.
  • The asparagus topping will soften slightly when it hits the warm cream, but that's okay—if you want it extra crispy, make double the panko mixture and keep half of it raw, then sprinkle it on individual plates right before serving.
03 -
  • Don't crowd the skillet when you're searing the chicken—give each piece room to brown, or you'll steam them instead, and you'll lose that golden crust that makes them taste cooked, not just warmed through.
  • The cream sauce comes together in the same pan as the chicken, so all those browned bits on the bottom become flavor—that's not a mess, that's called fond, and it's the secret to restaurant-quality results.
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