Asparagus and chicken pasta are something you need if you are craving a great recipe with fresh flavors and creamy goodness. The juicy chicken, crispy asparagus and completely al dente pasta were bathed in a luscious, creamy lemon sauce. A sprinkle of fresh dill tie it together and gives a refreshing finish with every bite.
This creamy pasta dish perfectly balances richness and enthusiasm for a busy weekday dinner that the whole family loves!
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Why do you like it?
Quick and Easy Chicken Dinner: This is one of my favorite chicken pasta recipes, minimal preparation time, bold flavours and all within 30 minutes. Light but luxurious: Greek yogurt instead of heavy cream or cream cheese will keep the sauce rich and velvety, making it a lighter, healthier option. Fresh and flavorful: Lemon juice and fresh herbs brighten up your dish and perfectly complement the crispy asparagus and juicy breaded chicken.
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The amount of ingredients and complete instructions can be found in the printable recipe card at the bottom of this post.
Penne Pasta: Although this recipe uses gluten-free penne, the shape of the short pasta works just as well. You can use Rotini, Farfalle (Bowtie Pasta), Rigatoni, or Fusilli. Asparagus: Fresh asparagus is my favorite spring vegetable and is the star of this dish. It is not recommended to use frozen or canned asparagus as the texture is not very crisp and can even become mushy. You can usually find fresh asparagus at the grocery store. Chicken: Boneless, skinless chicken breast is a go-to for lean protein. However, you can also use boneless, skinless chickens and thighs instead. Greek Yogurt: Plain and full-fat Greek yogurt gives this dish a delicious creamy texture without using heavy cream. I use it to create creamy pasta dishes like this and create other dishes (salmon spinach pasta, or shrimp or salmon alfredo). The yogurt is already fermented, so even if you add lemon juice, it won’t bundle. Parmesan cheese: Grated Parmesan cheese is always the best. Pre-decorated Parmesan doesn’t have the best flavor and contains anti-anti-anti-agents that prevent the cheese from melting smoothly. Romano cheese works here and you can also use goat cheese. Lemon: Use both lemon zest and juice in this recipe to use the largest lemon flavor. Fresh Dill: Lemon and Dill are a very free flavor in this recipe. Fresh parsley, basil or chives are also a delicious alternative.
How to make it
Cook the pasta in a large pot of boiling water following the instructions on the package. Add the asparagus to the pasta pot for the final few minutes of cooking time. Heat the oil over medium-high heat in a large frying pan. Seasonal and chicken sauté until golden brown, cook, then set aside. Whisk Greek yogurt, lemon juice and crust into the bottom of a hot pot. Return cooked pasta and asparagus, chicken and reserved pasta water (if necessary) to the pot and gently toss. Stir in the Parmesan cheese and garnish with fresh dill before serving.
Useful Tips
Cooked pasta. The pasta being cooked is soft and mushy and no one wants it! The al dente pasta is tender, but still slightly bitten. Use a timer depending on the time stated on the package, and use some samples of pasta to know when to stop cooking and drain. Asparagus dish. Add asparagus to the pasta and cook for the final few minutes. Eliminate excess bread to wash, but you can also add asparagus by roasting, steaming or air frying to the last cooked pasta. Trim asparagus. If the asparagus has not been pre-trimmed, snap the fibrous edges before cooking. To do this, gently bend each stem until the woody end snaps at a natural breakpoint. Cook the chicken. I cut the chicken into bite-sized pieces, cooked quickly or even browned. Using a large saute pan, the chicken is placed in a single layer, golden brown on each side and cooked. You can also use an air fryer to cook chicken at 400° for 10 minutes. Reserve pasta water. Pasta water contains starch that helps emulsify the fat while thinning out the creamy sauce a little. You may not need it, but if that’s the case, pasta cooking water is your secret weapon for making the best pasta sauce! If you forget to scoop out the water before draining (and I have), and if the cream sauce is too thick, use a small chicken soup. spices. I kept this pasta recipe simple and really let the lemon and dill combo star. If necessary, you can season the chicken with Italian seasonings, garlic powder, or garlic. I love adding a pinch of red chili flakes to my pasta sauce for a bit of spice. vegetables. This chicken and asparagus pasta produces more vegetables. Some great options are green beans, zucchini, half cherry or grape tomatoes, or green peas. Storage. Store leftovers in a fridge airtight container for up to 3 days. Reheat. Warm, warm leftovers gently warm on the rocks over low heat, add a little milk or chicken to loosen the creamy sauce. Alternatively, place the microwave at 30-second intervals, stirring during that time to prevent drying.
Provide suggestions
Serve with asparagus chicken pasta with lemon wedges and extra Parmesan cheese. The quick bread with garlic bread or my tanned tomato slices is also perfect. A simple green salad with cherry tomatoes is always a refreshing side dish for a filling pasta dinner. Other than that, this is truly a perfect meal in itself!
Adults can enjoy chicken asparagus pasta with a chilled glass of Sauvignon Blanc or Light Pinot Grigio. Complete your hearty meal with a scoop of lemon sorbet or homemade black-colored ice cream for a crispy, fruity finish. Keep things light while tying yogurt from pasta sauce into berry parfait or pistachio mint frozen yogurt and dessert.
Recipe FAQ
I don’t recommend it. Frozen asparagus is soft and mushy when cooked in water, but can be used in a pinch. Pre-dry and pat to prevent excess water from diluting the sauce.
The chicken is cooked perfectly when the internal temperature reaches 165°F. Use a meat thermometer to check the thickest portion of the bread shearing chicken to make sure it’s safe to eat without overcooking.
I prefer Greek yogurt over sour cream. Because it has less protein and fat. But the sour cream definitely works in place of Greek yogurt.
Want more asparagus?
Below are some other great ways to use this delicious spring vegetable.
Have you made this recipe? Leave a rating in the comments below and let me know what it turned out. Have you made any changes? We hope you share and your feedback is important! Thank you for visiting our food blog!
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Asparagus and chicken pasta
Asparagus and chicken pasta is what you need if you are craving a quick and delicious recipe with juicy chicken, crispy asparagus and a fully al dente pasta in creamy lemon dill sauce.
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Serving: 6
calorie: 380kcal
Instructions
In a large pot, cook the pasta according to the packaging instructions.
While the pasta is being cooked, heat the oil over medium high heat in a large skillet.
Tap the chicken with a paper towel. Season the chicken with salt and pepper. Add them to a single layer of bread and cook them, then flip through halfway through to brown and repeat until cooked. Remove from the heat and set aside.
For the final 2-3 minutes of pasta cooking time, add the chopped asparagus fragments with the pasta to the pot. Continue cooking until the asparagus is tender and the pasta is al dente. Reserve half a cup of pasta water and drain it into a colander.
Add Greek yogurt, lemon juice and crust to the pan and stir over medium heat.
Return the pasta and asparagus to the pan, add the chicken and stir together. Add the reserved pasta water little by little and thin the sauce if necessary.
Stir in the Parmesan cheese and garnish with fresh dill before serving.
Note
Cooked pasta. The pasta being cooked is soft and mushy and no one wants it! The al dente pasta is tender, but still slightly bitten. Use a timer depending on the time stated on the package, and use some samples of pasta to know when to stop cooking and drain.
Trim asparagus. If the asparagus has not been pre-trimmed, snap the fibrous edges before cooking. To do this, gently bend each stem until the woody end snaps at a natural breakpoint.
Cook the chicken. I cut the chicken into bite-sized pieces, cooked quickly or even browned. Using a large saute pan, the chicken is placed in a single layer, golden brown on each side and cooked. You can also use an air fryer to cook chicken at 400° for 10 minutes.
Reserve pasta water. Pasta water contains starch that helps emulsify the fat while thinning out the creamy sauce a little. You may not need it, but if that’s the case, pasta cooking water is your secret weapon for making the best pasta sauce! If you forget to scoop out the water before draining (and I have), and if the cream sauce is too thick, use a small chicken soup.
spices. I kept this pasta recipe simple and really let the lemon and dill combo star. If necessary, you can season the chicken with Italian seasonings, garlic powder, or garlic. I love adding a pinch of red chili flakes to my pasta sauce for a bit of spice.
vegetables. This chicken and asparagus pasta produces more vegetables. Some great options are green beans, zucchini, half cherry or grape tomatoes, or green peas.
Storage. Store leftovers in a fridge airtight container for up to 3 days.
Reheat. Warm, warm leftovers gently warm on the rocks over low heat, add a little milk or chicken to loosen the creamy sauce. Alternatively, place the microwave at 30-second intervals, stirring during that time to prevent drying.
nutrition
Serving: 1Serving | calorie: 380kcal | carbohydrates: 48g | protein: 29g | fat: 8g | Saturated fat: 1g | Polyunsaturated fat: 1g | January Saturated Fat: 4g | Trans Fat: 0.01g | cholesterol: 50mg | sodium: 303mg | potassium: 647mg | fiber: 4g | sugar: 4g | Vitamin A: 752iu | Vitamin C: 16mg | calcium: 82mg | iron: 3mg
