Crispy Parmesan Asparagus Chicken Pasta (Print)

Creamy pasta with roasted cheese asparagus, sliced chicken breast, and bright lemon finish.

# Ingredients:

→ Asparagus

01 - 1 bunch asparagus, woody ends trimmed, approximately 14 ounces
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, approximately 14 ounces
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 ounces 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. Arrange asparagus on sheet, drizzle with olive oil, and season 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 brown.
02 - Remove asparagus from oven and let cool slightly. Chop into 1-inch pieces and set aside.
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 - Bring a large pot of salted water to boil and cook pasta until al dente. Reserve 1/2 cup pasta water, then drain pasta in a colander.
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 thoroughly, adding reserved pasta water as needed to achieve a silky consistency. Season with salt and pepper to taste.
07 - Gently fold sliced chicken and chopped asparagus into the pasta. Warm through over medium heat for 1 to 2 minutes. Serve immediately garnished with fresh parsley and additional Parmesan cheese if desired.

# Expert Tips:

01 -
  • The asparagus gets crispy and cheesy while the pasta stays silky, so you get two completely different textures singing together on the same plate.
  • Lemon keeps everything bright instead of heavy, which means you can actually eat a full bowl without feeling like you need a nap afterward.
  • The whole thing comes together in under 45 minutes, which beats ordering takeout and tastes infinitely better than what arrives in a soggy cardboard box.
02 -
  • Don't skip reserving that pasta water—it's the difference between sauce that clings to the pasta and sauce that separates and looks sad sitting on the plate.
  • If you overcook the asparagus in step one, it won't crisp back up, so pulling it out at that golden moment with slight give is crucial because it'll keep cooking slightly from residual heat.
  • The lemon juice at the end isn't optional flavor—it's structural, cutting through the cream and making the dish taste bright instead of heavy, so taste before serving and adjust.
03 -
  • Don't let the asparagus cool completely before chopping it—slightly warm it's easier to cut and the cheese is still pliable enough to distribute evenly in the pasta.
  • If your sauce breaks or looks separated, whisk a splash of cream with a spoon of Parmesan and stir it in vigorously to bring everything back together.
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