Chicken Asparagus Pasta: A Delicious and Easy Recipe

Chicken Asparagus Pasta: Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more! Imagine tender, juicy chicken breast mingling with vibrant, crisp asparagus, all embraced by perfectly cooked pasta and a luscious, creamy sauce. This isn’t just a meal; it’s an experience.

Pasta dishes, in their myriad forms, have been a cornerstone of Italian cuisine for centuries, evolving from simple peasant fare to sophisticated culinary creations. While the exact origins of combining chicken and asparagus with pasta are somewhat more modern, the inspiration clearly draws from the Italian tradition of using fresh, seasonal ingredients to create flavorful and satisfying meals. The beauty of Chicken Asparagus Pasta lies in its simplicity and adaptability.

What makes this dish so universally loved? It’s the perfect harmony of flavors and textures. The savory chicken, the slightly sweet and earthy asparagus, and the comforting pasta create a symphony on your palate. The creamy sauce binds everything together, adding richness and depth. Beyond the taste, it’s also incredibly convenient. This Chicken Asparagus Pasta recipe is quick and easy to prepare, making it ideal for busy weeknights or a relaxed weekend lunch. It’s a guaranteed crowd-pleaser that will have everyone asking for seconds!

this Recipe

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• For the Asparagus:
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• For the Pasta:
• 1 pound pasta (fettuccine, linguine, or penne work well)
• 8 cups water
• 1 tablespoon salt
• For the Cream Sauce:
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk (whole milk or 2% recommended)
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 teaspoon nutmeg
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley, for garnish

Preparing the Chicken

1. First, let’s get the chicken ready. In a medium bowl, combine the cubed chicken breasts with 2 tablespoons of olive oil. Make sure all the chicken pieces are nicely coated.
2. Now, add the garlic powder, onion powder, dried oregano, and red pepper flakes (if you’re using them). Season generously with salt and freshly ground black pepper. I like to use about 1 teaspoon of salt and 1/2 teaspoon of pepper, but adjust to your taste.
3. Toss everything together until the chicken is evenly coated with the spices. This ensures every bite is flavorful!
4. Heat a large skillet or sauté pan over medium-high heat. Once the pan is hot, add the seasoned chicken in a single layer. Avoid overcrowding the pan, as this will steam the chicken instead of searing it. If necessary, cook the chicken in batches.
5. Cook the chicken for about 5-7 minutes, or until it’s cooked through and lightly browned on all sides. The internal temperature should reach 165°F (74°C).
6. Remove the cooked chicken from the skillet and set it aside in a bowl. We’ll add it back to the sauce later.

Preparing the Asparagus

1. Next, let’s prepare the asparagus. Trim the tough ends of the asparagus spears and cut them into 1-inch pieces.
2. In the same skillet you used for the chicken (no need to wash it!), add 1 tablespoon of olive oil. Heat over medium heat.
3. Add the asparagus to the skillet and season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
4. Sauté the asparagus for about 5-7 minutes, or until it’s tender-crisp. You want it to be slightly softened but still have a bit of a bite.
5. Remove the asparagus from the skillet and set it aside with the cooked chicken.

Cooking the Pasta

1. While the chicken and asparagus are cooking, let’s get the pasta going. Fill a large pot with 8 cups of water and bring it to a rolling boil over high heat.
2. Once the water is boiling, add 1 tablespoon of salt. This seasons the pasta as it cooks.
3. Add the pasta to the boiling water and cook according to the package directions, until it’s al dente. This usually takes about 8-10 minutes, depending on the type of pasta you’re using.
4. Once the pasta is cooked, drain it well in a colander. Don’t rinse the pasta, as the starch helps the sauce cling to it.

Making the Cream Sauce

1. Now for the star of the show: the creamy sauce! In the same pot you used to cook the pasta (or a large saucepan), melt 4 tablespoons of butter over medium heat.
2. Once the butter is melted, whisk in 4 tablespoons of all-purpose flour. Cook the flour and butter mixture for about 1-2 minutes, stirring constantly, until it forms a smooth paste called a roux. This helps thicken the sauce.
3. Slowly pour in 3 cups of milk, whisking constantly to prevent lumps from forming. Continue whisking until the sauce is smooth and creamy.
4. Add 1 cup of chicken broth to the sauce and stir to combine.
5. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for about 5-7 minutes, or until it has thickened slightly. Stir occasionally to prevent it from sticking to the bottom of the pot.
6. Stir in 1/2 cup of grated Parmesan cheese, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of garlic powder. Season with salt and freshly ground black pepper to taste. I usually add about 1/4 teaspoon of salt and 1/8 teaspoon of pepper, but adjust to your preference.
7. Continue to simmer the sauce for another 2-3 minutes, or until the cheese is melted and the sauce is smooth and creamy.

Assembling the Dish

1. Add the cooked pasta to the cream sauce and toss to coat. Make sure all the pasta is evenly coated with the sauce.
2. Add the cooked chicken and asparagus to the pasta and sauce. Gently toss everything together until it’s well combined.
3. Heat the pasta mixture through for a minute or two, stirring occasionally.
4. Remove the pasta from the heat and garnish with 2 tablespoons of chopped fresh parsley.
5. Serve immediately, with extra grated Parmesan cheese on top, if desired. Enjoy!

Conclusion:

This Chicken Asparagus Pasta isn’t just another weeknight meal; it’s a flavor explosion waiting to happen! From the tender, juicy chicken to the perfectly cooked asparagus and the creamy, comforting sauce, every bite is a delight. I truly believe this recipe is a must-try for anyone looking for a quick, easy, and incredibly satisfying dish. It’s the kind of meal that will have your family asking for seconds (and maybe even thirds!).

But what makes this recipe truly special is its versatility. Feel free to experiment with different types of pasta. Penne, rotini, or even farfalle would work beautifully. If you’re not a fan of asparagus (though I highly recommend giving it a try!), broccoli florets or green beans are excellent substitutes. For a vegetarian option, simply omit the chicken and add some sautéed mushrooms or sun-dried tomatoes for extra flavor and texture.

Looking for serving suggestions? A simple side salad with a light vinaigrette is the perfect complement to this rich and creamy pasta. Garlic bread is always a welcome addition, especially for soaking up all that delicious sauce. And for a truly decadent experience, sprinkle some freshly grated Parmesan cheese on top just before serving.

If you’re feeling adventurous, you can also try adding a pinch of red pepper flakes for a little bit of heat, or a squeeze of lemon juice for a touch of brightness. The possibilities are endless! I’ve even tried adding a dollop of pesto to the sauce for an extra layer of flavor, and it was absolutely divine.

I know that sometimes trying a new recipe can feel a little daunting, but trust me, this one is foolproof. The instructions are clear and easy to follow, and the ingredients are readily available at most grocery stores. Plus, the entire dish comes together in under 30 minutes, making it perfect for busy weeknights.

So, what are you waiting for? Grab your apron, gather your ingredients, and get ready to create a culinary masterpiece! I’m confident that this Chicken Asparagus Pasta will become a staple in your household. It’s a crowd-pleaser that’s sure to impress even the pickiest eaters.

I’m so excited for you to try this recipe and experience the deliciousness for yourself. Once you’ve made it, I would absolutely love to hear about your experience. Did you make any modifications? What did your family think? Share your photos and comments below! Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love.

Don’t forget to rate the recipe and share it with your friends and family. Let’s spread the love of good food and inspire others to get creative in the kitchen. Happy cooking! I can’t wait to hear all about your Chicken Asparagus Pasta adventures. Bon appétit!