Description

A rich and creamy chicken asparagus pasta dish that’s perfect for a comforting dinner. Tender chicken, fresh asparagus, and pasta are tossed in a velvety garlic parmesan cream sauce.

Ingredients

Units Scale

2 tablespoons olive oil
2 chicken breasts, cut into bite-sized pieces
Salt and pepper to taste
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 bunch asparagus, trimmed and cut into 2-inch pieces
12 oz pasta (fettuccine or penne)
1 cup heavy cream
1/2 cup chicken broth
3/4 cup grated Parmesan cheese
1 tablespoon butter
1 teaspoon lemon zest (optional)
Fresh parsley, chopped (for garnish)

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Instructions

Cook pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper, then cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
In the same skillet, add garlic and red pepper flakes (if using). Sauté for about 30 seconds.
Add asparagus and cook for 3-5 minutes until tender-crisp.
Reduce heat to medium. Stir in heavy cream, chicken broth, and butter. Bring to a simmer.
Add Parmesan cheese and stir until melted and sauce is smooth. Add lemon zest if using.
Return chicken to the skillet, then add cooked pasta. Toss everything together until well combined. If the sauce is too thick, add reserved pasta water a little at a time.
Garnish with chopped parsley and serve warm.

Notes

You can substitute asparagus with broccoli or green beans.
For a lighter version, use half-and-half instead of heavy cream.
Add mushrooms or sun-dried tomatoes for more flavor variety.

Nutrition

Serving Size: 1 serving
Calories: 620
Sugar: 3g
Sodium: 520mg
Fat: 34g
Saturated Fat: 17g
Unsaturated Fat: 14g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 3g
Protein: 36g
Cholesterol: 130mg