Crispy Parmesan Asparagus Chicken Pasta (Print Version)

Tender chicken meets crisp asparagus in a rich lemon-Parmesan cream sauce with golden crispy topping.

# Components:

→ Pasta

01 - 12 oz penne or rigatoni pasta

→ Chicken

02 - 2 large boneless, skinless chicken breasts (about 1 lb), sliced into strips
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
06 - 1 tablespoon olive oil

→ Asparagus

07 - 1 bunch asparagus (about 10 oz), woody ends trimmed, cut into 1-inch pieces
08 - 1 tablespoon olive oil
09 - 1/2 cup panko breadcrumbs
10 - 1/4 cup grated Parmesan cheese
11 - 1/4 cup grated Asiago cheese

→ Sauce

12 - 2 tablespoons unsalted butter
13 - 3 cloves garlic, minced
14 - Zest of 1 lemon
15 - Juice of 1 lemon (about 2 tablespoons)
16 - 1 cup heavy cream
17 - 1/2 cup grated Parmesan cheese
18 - Salt and pepper to taste
19 - 1/4 cup fresh parsley, chopped

# Method:

01 - Preheat oven to 400°F.
02 - Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
03 - Toss asparagus pieces with 1 tablespoon olive oil on a baking sheet and season with salt and pepper. In a small bowl, combine panko, Parmesan, and Asiago cheese. Sprinkle mixture evenly over asparagus. Roast for 10-12 minutes until crisp-tender and topping is golden.
04 - While asparagus roasts, season chicken strips with salt, pepper, and garlic powder. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté chicken until golden and cooked through, approximately 5-6 minutes. Remove chicken from skillet and set aside.
05 - In the same skillet, melt butter over medium heat. Add minced garlic and lemon zest, sautéing for 1 minute until fragrant. Stir in lemon juice and heavy cream, bringing to a simmer. Reduce heat, add Parmesan cheese, and stir until smooth. Season with salt and pepper to taste.
06 - Add cooked pasta and chicken to the skillet, tossing to coat thoroughly. If needed, add reserved pasta water gradually until sauce reaches desired consistency.
07 - Gently fold in roasted asparagus with its crispy topping. Sprinkle with fresh parsley before serving.

# Expert Advice:

01 -
  • The contrast between creamy sauce and that shattered panko crust on the asparagus is genuinely addictive.
  • It comes together in 45 minutes, which means you can have restaurant-quality dinner on a random Tuesday without the exhaustion.
  • The bright lemon keeps everything feeling fresh and prevents the cream from ever tasting heavy.
02 -
  • Don't skip reserving that pasta water—the starchy liquid is what makes the sauce actually coat the pasta instead of sliding off into a puddle.
  • If your cream sauce breaks or looks grainy, it usually means the heat went too high; lower the flame, add a splash of fresh cream, and stir gently until it recovers.
03 -
  • A zester (the little striped tool) creates better lemon zest than a box grater because it pulls longer, prettier strands, and you get fewer white pith bits.
  • Cook the chicken strips thinner than you think you need to—they finish faster and stay juicier, which matters more than you'd expect.
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