Crispy Parmesan Asparagus Chicken Pasta (Printable version)

Creamy penne with sliced chicken and roasted Parmesan asparagus in a lemon-garlic sauce

# What You'll 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. Line a baking sheet with parchment paper. Place asparagus on the sheet, drizzle with olive oil, and sprinkle with salt, pepper, Asiago, Parmesan, and lemon zest. Toss to coat evenly and arrange in a single layer.
02 - Roast asparagus for 12 to 15 minutes until tender and golden. Remove from oven, allow to cool slightly, then chop into 1-inch pieces.
03 - Season chicken breasts with salt, pepper, and garlic powder. Heat 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.
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 cheese and stir until melted and creamy.
06 - Add drained pasta and lemon juice to the cream sauce. Toss to coat, adding reserved pasta water as needed to achieve a silky consistency. Season with salt and pepper to taste.
07 - Gently fold in sliced chicken and chopped crispy asparagus. Warm through over medium heat for 1 to 2 minutes.
08 - Transfer to serving plates immediately. Garnish with fresh parsley and extra Parmesan cheese if desired.

# Expert Tips:

01 -
  • The asparagus gets genuinely crispy and cheesy on top, then adds the most satisfying crunch against the creamy sauce.
  • Lemon juice cuts through the richness in a way that makes you want another forkful immediately.
  • Everything comes together in under an hour, but tastes like you spent all afternoon in the kitchen.
02 -
  • Don't skip reserving the pasta water, or you'll end up with a sauce that tastes separated and greasy instead of creamy and luxurious.
  • Fresh lemon juice is non-negotiable here because bottled juice tastes tinny and won't brighten the dish the way you need it to.
  • If your asparagus gets soggy instead of crispy, you likely chopped it too small or didn't spread it in a single layer during roasting.
03 -
  • If you find Asiago hard to locate, substitute extra Parmesan or even Gruyère for a slightly different but equally delicious flavor.
  • A pinch of red chili flakes stirred into the cream sauce adds warmth without making it spicy, and somehow makes the lemon taste even brighter.
Go back