Crispy Parmesan Asparagus Chicken Pasta (Printer-Friendly)

Tender chicken and crisp asparagus in creamy lemon-Parmesan sauce with golden crunchy topping.

# What You Need:

→ Pasta

01 - 12 oz penne or rigatoni pasta

→ Chicken

02 - 2 large boneless, skinless chicken breasts (about 1 lb), sliced into strips
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
06 - 1 tablespoon olive oil

→ Asparagus

07 - 1 bunch (about 10 oz) fresh asparagus, woody ends trimmed, cut into 1-inch pieces
08 - 1 tablespoon olive oil
09 - 1/2 cup panko breadcrumbs
10 - 1/4 cup grated Parmesan cheese
11 - 1/4 cup grated Asiago cheese

→ Sauce

12 - 2 tablespoons unsalted butter
13 - 3 cloves garlic, minced
14 - Zest of 1 lemon
15 - Juice of 1 lemon (about 2 tablespoons)
16 - 1 cup heavy cream
17 - 1/2 cup grated Parmesan cheese
18 - Salt and pepper to taste
19 - 1/4 cup fresh Italian parsley, chopped

# Directions:

01 - Preheat oven to 400°F.
02 - Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
03 - On a baking sheet, toss asparagus pieces with 1 tablespoon olive oil and season with salt and pepper. In a small bowl, combine panko, Parmesan, and Asiago. Sprinkle mixture evenly over asparagus. Roast for 10 to 12 minutes until asparagus is crisp-tender and topping is golden brown.
04 - While asparagus roasts, season chicken strips with salt, pepper, and garlic powder. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté chicken until golden and cooked through, approximately 5 to 6 minutes. Transfer chicken to a plate and set aside.
05 - In the same skillet, melt butter over medium heat. Add minced garlic and lemon zest, sauté for 1 minute until aromatic. Stir in lemon juice and heavy cream, bringing to a simmer. Reduce heat, add Parmesan cheese, and stir until smooth. Season with salt and pepper to taste.
06 - Add cooked pasta and chicken to the skillet, tossing to coat evenly with sauce. If needed, add reserved pasta water in small increments until sauce reaches desired consistency.
07 - Gently fold in roasted asparagus with its crispy topping. Sprinkle with fresh chopped parsley and serve immediately.

# Expert Suggestions:

01 -
  • Texture Harmony: The contrast between the velvety cream sauce and the crispy cheese-crusted asparagus is a gourmet touch.
  • Citrus Brightness: Fresh lemon zest and juice perfectly balance the richness of the heavy cream and butter.
  • Weeknight Gourmet: Though it tastes like a restaurant dish, it comes together in just 45 minutes with simple preparation steps.
02 -
  • Reserve Pasta Water: Always save a portion of the cooking water; its starches are essential for adjusting the sauce to your preferred silkiness.
  • Prep the Asparagus: Be sure to trim the woody, fibrous ends of the asparagus spears thoroughly for the best eating experience.
  • Don't Overcook: Add the roasted asparagus at the very last second to preserve the crunch of the panko and cheese topping.
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