There is something truly magical about the Crispy Parmesan Asparagus Chicken Pasta Recipe that makes it a standout weeknight dinner or a cozy weekend treat. This dish beautifully balances tender, juicy chicken with roasted asparagus topped in a crunchy, cheesy crust and perfectly coated penne pasta swimming in a silky lemon-Parmesan cream sauce. The combination of textures and zesty flavors will have you coming back for seconds and maybe even thirds. It’s fresh, indulgent, and does not require hours in the kitchen, making it a treasured recipe you’ll want to share with friends and family.
Ingredients You’ll Need
Each ingredient in this recipe is carefully chosen to create a harmonious balance of flavor, texture, and color. From the crisp asparagus to the luscious cream sauce, these basics work together to deliver a dish that looks as good as it tastes.
- 12 oz penne or rigatoni pasta: The sturdy shapes hold onto sauce perfectly for every bite.
- 2 large boneless, skinless chicken breasts: Sliced into strips for quick cooking and maximum juiciness.
- 1/2 teaspoon salt: Enhances the natural flavors of the chicken and veggies.
- 1/4 teaspoon black pepper: Adds just the right amount of subtle heat.
- 1/2 teaspoon garlic powder: Boosts savory notes in the chicken without overpowering.
- 2 tablespoons olive oil: Used for roasting asparagus and cooking chicken, bringing richness and a lovely golden crust.
- 1 bunch asparagus (about 10 oz): Trimmed and cut into bite-sized pieces, providing freshness and a slight earthy crunch.
- 1/2 cup panko breadcrumbs: Creates that irresistible crispy topping on the asparagus.
- 1/4 cup grated Parmesan cheese: Mixed into the breadcrumb topping for sharpness and depth.
- 1/4 cup grated Asiago cheese: Adds nuttiness and a complementary flavor to Parmesan.
- 2 tablespoons unsalted butter: The base of the luscious lemon-Parmesan sauce, enriching the creaminess.
- 3 cloves garlic, minced: Provides aromatic warmth in the sauce.
- Zest and juice of 1 lemon: Brightens the dish with refreshing citrus notes.
- 1 cup heavy cream: Gives the sauce its silky texture and indulgent flavor.
- 1/2 cup grated Parmesan cheese: Stirred into the sauce for that trademark cheesy goodness.
- Salt and pepper to taste: To perfectly season every component.
- 1/4 cup fresh parsley, chopped: Adds a pop of color and herbaceous freshness at the end.
How to Make Crispy Parmesan Asparagus Chicken Pasta Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 400°F. This ensures your asparagus will roast to crispy, golden perfection with the cheesy breadcrumb topping by the time you’re ready to add it to the pasta. Meanwhile, bring a large pot of salted water to boil for the pasta.
Step 2: Cook the Pasta
Cook the penne or rigatoni in the boiling water until just al dente — tender but with a bite. This is key since the pasta will finish cooking slightly when mixed with the sauce. Before draining, reserve about half a cup of the pasta water; this starchy liquid will help loosen and smooth out the sauce if needed.
Step 3: Roast the Asparagus with Crispy Topping
Toss the chopped asparagus pieces with 1 tablespoon of olive oil and season lightly with salt and pepper. On a baking sheet, spread the asparagus evenly. Combine panko, Parmesan, and Asiago cheese in a bowl, then sprinkle this mixture generously over the asparagus to create a golden crust when baked. Roast for 10 to 12 minutes until the asparagus is crisp-tender and the topping is delightfully golden brown.
Step 4: Sauté the Chicken
While the asparagus roasts, season the chicken strips with salt, pepper, and garlic powder to build layers of flavor. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and cook the chicken until it’s beautifully golden and cooked through, about 5 to 6 minutes. Set the chicken aside once done; these flavorful strips will soon come together with the pasta and sauce.
Step 5: Make the Lemony Parmesan Sauce
Using the same skillet, melt butter over medium heat and add the minced garlic and lemon zest. Cook just for a minute to release their aromatic oils without browning the garlic. Pour in the fresh lemon juice and heavy cream, stirring to combine and bring everything to a gentle simmer. Gradually stir in the Parmesan cheese until the sauce becomes silky and smooth. Season with salt and pepper to your taste — this sauce is the luscious, tangy heart of the dish.
Step 6: Combine Pasta, Chicken, and Sauce
Add the cooked pasta and chicken strips back into the skillet, tossing them thoroughly in the lemon-Parmesan sauce to ensure each bite is richly coated. If the sauce looks too thick, slowly add reserved pasta water a little at a time to achieve the perfect consistency — creamy and clingy without being heavy.
Step 7: Finish with Roasted Asparagus and Parsley
Gently fold in the roasted asparagus along with its crispy, cheesy topping. This is where texture enters the picture, contrasting the creamy pasta and tender chicken with a delightful crunch. Sprinkle fresh chopped parsley over the dish right before serving to add a vibrant touch of green and fresh flavor.
How to Serve Crispy Parmesan Asparagus Chicken Pasta Recipe
Garnishes
For an extra special touch, sprinkle a bit more freshly grated Parmesan cheese and some cracked black pepper on top just before serving. A light drizzle of high-quality olive oil or a few fresh lemon slices on the side can brighten the plate and add inviting aromas, making this comfort food feel like a restaurant-worthy meal.
Side Dishes
This pasta pairs wonderfully with a simple side salad of crisp greens tossed in a tangy vinaigrette. Garlic bread or warm, crusty bread is perfect for soaking up every last drop of the lemon-Parmesan sauce. Steamed or roasted baby potatoes with herbs also complement the flavors well if you want a heartier accompaniment.
Creative Ways to Present
Serve this dish family-style in a large, colorful serving bowl so everyone can appreciate the visual contrast of golden asparagus crust, bright green asparagus, and creamy pasta. Alternatively, plate individual portions with a small edible flower or a sprig of fresh thyme for a charming presentation that will impress guests or elevate your weeknight dinner.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Crispy Parmesan Asparagus Chicken Pasta Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some sauce over time, so keep extra cream or broth on hand to loosen it when reheating.
Freezing
Freezing this dish is possible but not ideal if you want to preserve the asparagus topping’s crispiness. If you do freeze portions, do so without the roasted asparagus and breadcrumb topping; add those fresh when reheating to maintain texture. Frozen portions will last about 1 month.
Reheating
Reheat gently in a skillet over medium heat, adding a splash of cream, milk, or reserved pasta water to bring back that silky sauce texture. Alternatively, microwave covered in short bursts, stirring in between, to avoid drying out the chicken and pasta. Add the crispy asparagus topping fresh after warming.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While penne or rigatoni are ideal for holding onto the sauce and toppings, you can substitute with other sturdy pasta types like fusilli or farfalle without compromising flavor or texture.
How do I know when the asparagus is perfectly roasted?
The asparagus should be tender yet retain a slight snap when pierced with a fork. The breadcrumb-cheese topping should be nicely golden and crisp without burning — usually around 10 to 12 minutes is perfect at 400°F.
Is it okay to use chicken thighs instead of breasts?
Yes! Chicken thighs offer more moisture and flavor but take slightly longer to cook. Make sure they’re sliced thinly and cooked thoroughly to maintain the balance in this Crispy Parmesan Asparagus Chicken Pasta Recipe.
Can I make this dish dairy-free?
This recipe relies heavily on cheese and cream for flavor and texture, but you can use dairy-free alternatives like vegan Parmesan and coconut cream. Keep in mind the flavor will be different but still delicious with minor tweaks.
What kind of wine pairs well with this pasta dish?
A crisp, citrusy white wine like Sauvignon Blanc or Pinot Grigio complements the lemony notes and cuts through the richness nicely, enhancing the overall dining experience.
Final Thoughts
If you’re craving a dish that elevates simple ingredients into something truly memorable, the Crispy Parmesan Asparagus Chicken Pasta Recipe should be next on your cooking list. It’s a beautiful harmony of creamy, tangy, crispy, and fresh all in one bowl. Once you try it, I promise this recipe will become one of your go-to favorites, loved by everyone at your table.
Print
Crispy Parmesan Asparagus Chicken Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
A flavorful and comforting Crispy Parmesan Asparagus Chicken Pasta featuring tender chicken strips, roasted asparagus with a cheesy breadcrumb topping, and a luscious lemon-Parmesan cream sauce. Perfectly cooked penne pasta ties it all together for a satisfying weeknight dinner.
Ingredients
Pasta
- 12 oz penne or rigatoni pasta
Chicken
- 2 large boneless, skinless chicken breasts (about 1 lb), sliced into strips
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
Asparagus Topping
- 1 bunch asparagus (about 10 oz), woody ends trimmed, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Asiago cheese
Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon (about 2 tablespoons)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for roasting the asparagus and breadcrumb topping.
- Prepare Pasta: Cook the penne or rigatoni pasta in salted boiling water until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
- Roast Asparagus: Toss the asparagus pieces with 1 tablespoon olive oil on a baking sheet. Season with salt and pepper to taste. In a small bowl, combine panko breadcrumbs, grated Parmesan, and Asiago cheese. Sprinkle this mixture evenly over the asparagus. Roast in the preheated oven for 10-12 minutes until the asparagus is crisp-tender and the topping is golden and crispy.
- Cook Chicken: While the asparagus roasts, season the sliced chicken breasts with salt, black pepper, and garlic powder. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken strips and sauté them until golden brown and cooked through, about 5-6 minutes. Remove the cooked chicken from the skillet and set aside.
- Create Lemon-Parmesan Sauce: In the same skillet used for the chicken, melt the unsalted butter over medium heat. Add the minced garlic and lemon zest, sautéing for about 1 minute until fragrant. Stir in the lemon juice and heavy cream, then bring the mixture to a gentle simmer. Reduce the heat and add the grated Parmesan cheese, stirring until the sauce is smooth. Season the sauce with salt and pepper to taste.
- Combine Pasta and Sauce: Add the cooked pasta and chicken strips back into the skillet with the lemon-Parmesan sauce. Toss everything thoroughly to coat the pasta and chicken well. If the sauce is too thick, add some of the reserved pasta water gradually until you reach your desired sauce consistency.
- Finish Dish: Gently fold in the roasted asparagus along with its crispy cheese and breadcrumb topping. Sprinkle the chopped fresh parsley over the top just before serving to add a fresh, vibrant flavor.
Notes
- Make sure not to overcook the pasta as it will continue cooking slightly when mixed with the sauce.
- Reserve pasta water is essential to adjust the sauce consistency perfectly without thinning it too much.
- You can substitute Asiago cheese with more Parmesan or Pecorino Romano if preferred.
- For a lighter version, you can use half-and-half instead of heavy cream, but the sauce will be less rich.
- Leftovers keep well refrigerated for up to 2 days and are delicious reheated gently on the stovetop.
