Crispy Parmesan Asparagus Chicken Pasta (Printable)

Creamy pasta with seasoned chicken and crispy roasted asparagus in lemon-garlic sauce.

# What You'll Need:

→ Asparagus

01 - 1 bunch asparagus, about 14 oz, woody ends trimmed
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, about 14 oz
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 oz 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

# How To:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place asparagus on prepared sheet. Drizzle with olive oil, sprinkle with salt, pepper, Asiago, Parmesan, and lemon zest. Toss to coat, arrange in single layer, and roast for 12-15 minutes until tender and golden. Cool slightly, then chop 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 4-5 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.
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, simmer 2-3 minutes. Add Parmesan and stir until melted and creamy.
06 - Add drained pasta and lemon juice to sauce along with half the reserved pasta water. Toss to coat, adding more pasta water as needed for silky consistency. Season with salt and pepper to taste.
07 - Gently fold sliced chicken and crispy asparagus pieces into pasta. Warm through for 1-2 minutes.
08 - Transfer to serving plates immediately. Garnish with fresh parsley and additional Parmesan if desired.

# Expert Tips:

01 -
  • The asparagus gets genuinely crispy at the edges while staying tender inside, delivering texture that pasta alone could never match.
  • Lemon juice cuts through the cream without making it taste sour, keeping everything bright and balanced on your palate.
  • It comes together in under 45 minutes but tastes like you've been stirring a pot all afternoon.
02 -
  • Reserve your pasta water before draining—that's the difference between a sauce that clings to the pasta and one that separates into a puddle.
  • Don't let the cream and broth boil hard once they're combined, or they'll break and look grainy instead of silky and smooth.
  • Cheese that's grated fresh melts evenly into the sauce, while pre-grated cheese with anti-caking powder creates little grainy spots that feel chalky.
03 -
  • Pound your chicken breasts to even thickness before cooking—this takes 30 seconds with the side of your knife and prevents dry edges and raw centers.
  • Taste the pasta water before draining it; if it's too salty, you've found your seasoning problem and can adjust the cream sauce accordingly.
  • Make this dish right before eating it—cream sauces thicken as they cool, and leftovers need a splash of milk and gentle reheating to loosen up again.
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