Crispy Parmesan Asparagus Chicken Pasta (Printer-Friendly)

Creamy pasta with golden chicken and crispy cheese-roasted asparagus finished with bright lemon.

# What You 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

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Place asparagus on sheet, drizzle with olive oil, and sprinkle with salt, pepper, Asiago, Parmesan, and lemon zest. Toss to coat evenly, arrange in single layer, and roast for 12 to 15 minutes until tender and golden. Allow to cool slightly, then chop into 1-inch pieces.
02 - Season chicken breasts with salt, pepper, and garlic powder. Heat olive oil in large skillet over medium-high heat. Sear chicken 4 to 5 minutes per side until golden and cooked through. Transfer to plate and let rest 5 minutes before slicing thinly.
03 - Cook pasta in large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain pasta thoroughly.
04 - 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, then simmer 2 to 3 minutes. Add Parmesan cheese and stir until melted and creamy.
05 - Add drained pasta and lemon juice to cream sauce. Toss to coat, adding reserved pasta water as needed to achieve silky consistency. Season to taste with salt and pepper.
06 - Gently fold sliced chicken and crispy asparagus into pasta. Warm through over medium heat. Serve immediately, garnished with fresh parsley and additional Parmesan if desired.

# Expert Suggestions:

01 -
  • The asparagus gets impossibly crispy and cheesy while staying tender inside—a textural contrast that honestly feels like a small miracle.
  • Cream and lemon juice balance each other perfectly, so it tastes luxurious but never heavy.
  • Everything comes together in under 45 minutes, which means weeknight dinners suddenly feel restaurant-quality without the stress.
02 -
  • Don't skip resting the chicken—those 5 minutes allow the juices to redistribute, so the meat stays moist instead of immediately releasing all its liquid when you slice it.
  • The pasta water is your best friend here; that starch makes the sauce coat everything beautifully and prevents it from breaking when you add the cold cream.
03 -
  • Use freshly grated cheese instead of pre-packaged—it melts into the sauce silkily rather than clumping.
  • A pinch of red chili flakes added to the cream transforms this into something with gentle heat that plays beautifully against the lemon.
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