This heavenly Creamy Chicken and Asparagus Pasta brings restaurant-quality dining to your kitchen in just 25 minutes. The tender chicken pieces and crisp asparagus swim in a velvety sauce, perfectly coating each strand of pasta.
With 23g of protein per serving and wholesome ingredients, this dish proves that incredible flavor and balanced nutrition can absolutely go hand in hand. It’s the ideal choice for busy weeknights when you want something both satisfying and sophisticated.
Ingredients for Creamy Chicken Asparagus Pasta
- Pasta: 12 ounces penne pasta (any bite-sized pasta works great)
- Protein: 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- Vegetables: 1 bunch fresh asparagus spears, trimmed
- Aromatics: 1½ tablespoons minced garlic, ¼ teaspoon onion powder
- Herbs & Spices: 1 teaspoon each dried basil and oregano, pinch of red pepper flakes
- Sauce Base: ½ cup low-sodium chicken broth, ¼ cup half and half
- Cheese: 4 ounces cream cheese, ⅓ cup fresh parmesan cheese
- Additional: 1 tablespoon olive oil, salt and pepper to taste
Step-by-Step Instructions
- Pasta Preparation: Cook pasta according to package directions, adding asparagus in the final 5 minutes. Drain both when done.
- Chicken Cooking: Heat olive oil over medium-high heat. Brown chicken pieces for 2 minutes on each side.
- Seasoning: Reduce to medium heat, add garlic, herbs, and seasonings. Cook for 2 minutes until fragrant.
- Sauce Making: Add broth, half & half, cream cheese, and half the parmesan. Stir until smooth and creamy.
- Final Assembly: Combine pasta, asparagus with the chicken sauce. Add remaining parmesan, salt, and pepper.
- Adjustments: Taste and adjust seasonings. Add extra broth or milk if sauce needs thinning.
Cooking Tips
When making this pasta dish, timing is your friend! Cook the asparagus with the pasta to save time and dishes. For perfectly cooked chicken, make sure your skillet is nice and hot before adding the pieces – this helps create a tasty brown outside while keeping the inside juicy.
The sauce might look a bit thick at first, but it will smooth out as the cream cheese melts. If you like your sauce thinner, just add a splash of milk or broth until it’s just how you like it!
Easy Swaps
This recipe is super flexible! You can swap the penne for any pasta shape you have – bowties, rotini, or shells all work great. Not a fan of asparagus? Try broccoli or green beans instead. For a lighter version, use milk instead of half & half, or try light cream cheese. If you want to make it extra cheesy, add some mozzarella along with the parmesan.
Serving Ideas
This creamy pasta tastes amazing with a piece of warm garlic bread on the side. A simple green salad with a light vinaigrette helps balance the richness of the sauce.
Want to dress it up? Sprinkle some extra parmesan, fresh basil leaves, and a tiny pinch of red pepper flakes on top before serving. For family-style serving, put it in a big pasta bowl and let everyone help themselves!
Storage Tips
You can keep leftovers in an airtight container in your fridge for 3-4 days. When reheating, add a tiny splash of milk or cream and warm it slowly – this helps bring the sauce back to life.
The pasta might soak up some sauce overnight, but that extra liquid while reheating will make it creamy again. I don’t recommend freezing this dish since cream-based sauces can separate when thawed.
Creamy Chicken and Asparagus Pasta
Equipment
- Skillet
Ingredients
- 12 ounces penne pasta or other bite size pasta
- 1 pound boneless skinless chicken breasts cut in small pieces
- 1 Tablespoon olive oil
- 1 bunch fresh asparagus spears ends removed
- 1 1/2 Tablespoons garlic minced
- 1/4 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano leaves
- 1 pinch crushed red pepper flakes
- 1/2 cup low-sodium chicken broth
- 1/4 cup half and half or substitute whole milk or cream
- 4 ounces cream cheese cut into pieces
- 1/3 cup freshly grated parmesan cheese
Instructions
- Cook pasta according to package instructions. During the last 5 minutes of cooking, add the asparagus to the water. Drain pasta and asparagus.
- Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 2 minutes, browning it on all sides.
- Reduce heat to medium. Add the garlic, onion powder, basil, oregano and red pepper flakes to the skillet. Cook for 2 minutes.
- Add chicken broth, half & half, cream cheese, and half of the parmesan cheese. Stir until well combined. Cook until cream cheese is melted and chicken is cooked through.
- Add cooked pasta and asparagus toss to combine. Add remaining parmesan cheese and salt and pepper, to taste.
- Taste and adjust seasonings, if needed. You could also add a splash of milk or chicken broth to thin the sauce, if needed.
