Crispy Parmesan Asparagus Chicken Pasta (Print Version)

Golden roasted asparagus with melted Parmesan meets sliced chicken in a rich lemon cream sauce over perfectly cooked pasta.

# Components:

→ 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 fresh parsley, chopped

# Method:

01 - Preheat oven to 425°F. Line baking sheet with parchment paper.
02 - Arrange asparagus on prepared sheet. Drizzle with olive oil and sprinkle with salt, pepper, Asiago, Parmesan, and lemon zest. Toss to coat evenly, arrange in single layer, and roast for 12 to 15 minutes until tender and golden. Cool slightly, then cut into 1-inch pieces.
03 - Season chicken breasts with salt, pepper, and garlic powder. Heat olive oil in large skillet over medium-high heat. Sear chicken 4 to 5 minutes per side until golden and cooked through. Transfer to plate and rest for 5 minutes, then slice thinly.
04 - Cook pasta in large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain in colander.
05 - In same skillet used for chicken, melt butter over medium heat. Add minced garlic and sauté 1 minute until fragrant. Stir in chicken broth and heavy cream, then simmer 2 to 3 minutes. Add Parmesan cheese and stir until melted and creamy.
06 - Add drained pasta and lemon juice to sauce. Toss to coat, gradually adding reserved pasta water as needed to achieve silky consistency. Season with salt and pepper to taste.
07 - Gently fold in sliced chicken and roasted asparagus pieces. Warm through over medium heat.
08 - Transfer to serving plates immediately. Garnish with fresh parsley and additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • The crispy Parmesan asparagus gives you that textural contrast that makes you want another bite immediately.
  • It's ready in 45 minutes but tastes like you've been simmering something all afternoon.
  • The lemon keeps everything feeling fresh instead of heavy, even with the cream.
02 -
  • Don't crowd the asparagus on the pan or it will steam instead of roast; if you need to, use two sheets and rotate them halfway through.
  • Reserve that pasta water before you drain—it's starchy and crucial for making your sauce velvety instead of broken and grainy.
  • Add the Parmesan to the sauce off heat or over very low heat, stirring constantly, so it incorporates smoothly without clumping.
03 -
  • Slice the rested chicken against the grain so each piece is tender and doesn't feel stringy when you eat it.
  • If your sauce breaks or looks separated when you're cooking it, turn the heat way down, add a splash of pasta water, and whisk gently until it comes back together.
Return