Crispy Parmesan Asparagus Chicken Pasta

This Crispy Parmesan Asparagus Chicken Pasta is a vibrant and comforting main dish that combines tender chicken strips with the fresh snap of roasted asparagus. The creamy lemon-Parmesan sauce ties everything together, while a toasted Asiago and panko topping provides an irresistible crunch that elevates every bite.

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Whether you are hosting a small dinner party or looking for a satisfying weeknight meal, this Italian-American fusion brings professional-quality flavors to your home kitchen. The method of roasting the asparagus separately ensures it stays crisp-tender rather than becoming soggy in the sauce.

Ingredients

• Pasta: 340 g (12 oz) penne or rigatoni
• Chicken: 2 large boneless, skinless chicken breasts (about 450 g/1 lb), sliced into strips; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp garlic powder; 1 tbsp olive oil
• Asparagus: 1 bunch (about 300 g/10 oz) asparagus, trimmed and cut into 2.5 cm pieces; 1 tbsp olive oil; 1/2 cup (50 g) panko breadcrumbs; 1/4 cup (25 g) grated Parmesan cheese; 1/4 cup (25 g) grated Asiago cheese
• Sauce: 2 tbsp unsalted butter; 3 cloves garlic, minced; Zest and juice of 1 lemon; 1 cup (240 ml) heavy cream; 1/2 cup (50 g) grated Parmesan cheese; salt and pepper to taste; 1/4 cup (15 g) chopped fresh parsley

Easily open jars, bottles, and cans while cooking, making meal prep smoother and less frustrating.

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Instructions

Step 1

Preheat the oven to 200°C (400°F). Cook the pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.

Step 2

On a baking sheet, toss asparagus pieces with 1 tbsp olive oil, seasoning with salt and pepper. In a small bowl, mix panko, Parmesan, and Asiago. Sprinkle evenly over the asparagus and roast for 10–12 minutes until golden.

Step 3

While asparagus roasts, season chicken strips with salt, pepper, and garlic powder. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sauté chicken until golden and cooked through (5–6 minutes), then set aside.

Step 4

In the same skillet, melt butter over medium heat. Add garlic and lemon zest, sautéing for 1 minute. Stir in lemon juice and heavy cream; bring to a simmer. Reduce heat, stir in Parmesan until smooth, and season with salt and pepper.

Step 5

Add the cooked pasta and chicken back into the skillet, tossing to coat. Incorporate reserved pasta water a splash at a time until the sauce reaches your desired consistency.

Step 6

Gently fold in the roasted asparagus and its crispy topping. Garnish with chopped fresh parsley and serve immediately.

Zusatztipps für die Zubereitung

When roasting the asparagus, ensure it is spread in a single layer on the baking sheet to ensure the panko-cheese topping browns evenly and stays crunchy. Using freshly grated Parmesan and Asiago will help the cheeses melt seamlessly into the cream sauce.

Varianten und Anpassungen

If Asiago cheese is unavailable, you can easily substitute it with extra Parmesan or Pecorino Romano for a sharper flavor. For those who prefer even more texture, consider doubling the panko-Parmesan topping and roasting it separately to use as a garnish.

Serviervorschläge

This rich and creamy dish pairs beautifully with a crisp, chilled glass of Sauvignon Blanc or Pinot Grigio. Serve it with a side of simple crusty bread to soak up the leftover lemon-Parmesan cream sauce.

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With its blend of fresh citrus, savory cheeses, and perfectly cooked chicken, this pasta dish offers a sophisticated take on classic comfort food. It is a reliable favorite that delivers a restaurant-quality experience in under an hour.

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Recipe FAQ

→ Can I make this dish ahead of time?

The sauce and chicken can be prepared up to a day in advance. Store them separately in airtight containers in the refrigerator. When ready to serve, reheat gently with a splash of cream or pasta water to loosen the sauce, then toss with freshly cooked pasta and asparagus.

→ What pasta shapes work best?

Penne or rigatoni are ideal because their ridges and tubes capture the creamy sauce effectively. Fusilli, farfalle, or ziti would also work well. Avoid long strands like spaghetti as the sauce and toppings distribute better with shorter shapes.

→ Can I use other vegetables instead of asparagus?

Broccoli florets, green beans, or Brussels sprouts halves make excellent substitutions. Adjust roasting time accordingly—broccoli and green beans typically need 10-12 minutes, while Brussels sprouts may require 15-18 minutes to become tender.

→ How do I prevent the cream sauce from separating?

Keep the heat at medium or lower once the cream is added—avoid boiling. Stir constantly while incorporating the cheese. If separation occurs, whisk vigorously off the heat or blend in an additional tablespoon of cream. Adding pasta water gradually also helps emulsify the sauce.

→ Can I make this gluten-free?

Use gluten-free penne or rigatoni and substitute the panko with gluten-free breadcrumbs. Ensure all seasonings and cheeses are certified gluten-free. The texture will remain similar, though cooking times may vary slightly for alternative pasta.

→ What's the best way to reheat leftovers?

Reheat gently in a skillet over medium-low heat, adding a splash of cream or broth to restore the sauce's consistency. The microwave works too, but stir halfway through and add liquid to prevent drying. The crispy topping will soften but flavors remain delicious.