Chicken Asparagus Pasta Recipe


You know how they say it gets easier after 3 months? With babies I mean.

Chicken Asparagus Pasta Photo

Well, they (whoever “they” may be) are so. terribly. wrong. Once babies turn 3 months old, they realize there’s a world out there the need to see, now, in its entirety, within 5 minutes.

Or maybe that’s just my kids? Ha!

Don’t get me wrong, I LOVE seeing them grow up. It’s amazing to me that I get to stay home with them to watch how every day brings something new. But. Lately every day has also been bringing increasing stubbornness, silliness, boundary-testing.

Chicken Asparagus Pasta Picture

Like mother, like daughter.

During meals, one of them will try to get away with only eating plain pasta. And refuse to eat cooked vegetables. The other one will try to use the sauce as shampoo. And so on and so forth.

But this meal? I don’t know. It’s a miracle; send cake to celebrate (and make it a Triple Berry Icebox Cake, while you’re at it). They ate it, nobody complained about the sauce on their pasta, nobody tried smearing said sauce onto their head, the asparagus was gone within seconds.

Chicken Asparagus Pasta Image

It’s not that either of my girls is a particularly picky eater, but there’s a lot of unnecessary whining and mess-making and just… Ugh. It gets to me. So having a nice and quiet meal is awesome, and it’s also super easy to make!

How to make this one skillet chicken and asparagus pasta:

There are two (super simple!) steps to this meal:

  1. Cooking the chicken
  2. Cooking the pasta and asparagus right in the sauce

I mean, you cannot beat the simplicity of that.

A few tips to make this recipe absolutely foolproof:

  • Make sure the chicken is all the way done before removing it from the skillet. The first time I made this dish, I didn’t cook the chicken long enough. In the end, everything was ready but the chicken needed some more time to cook, which was super frustrating.
  • If you think the sauce is still too liquid-y once the pasta is done, turn up the heat and boil it for another 30 seconds. If it’s still not thick enough (it totally depends on your pasta!), set it aside and let it rest for 5 minutes. It should have thickened nicely by then.
  • If you prefer your asparagus very soft, you can boil it separately in a large pot filled with water and just add it in the end. The way it is cooked in the recipe does cook it through, but it still has some bite, which we love.

I know you know I love a good one-pot pasta, and this one is no exception. It’s creamy, it feels special, yet it is so simple to make.

Chicken Asparagus Pasta Pic

I’ve been feeling that my go-to one-pot pea and corn pasta needs an upgrade, and I’m pretty confident I’ve achieved it with this recipe.

I like how this meal keeps prep time and dishes minimal, which means I also have time/headspace to make a side salad (strawberry spinach salad, anyone??) and yell at my husband to set the table with the kids.

Wait, did I say yell? Oh, I definitely meant lovingly ask.

Chicken Asparagus Pasta Photo

Chicken Asparagus Pasta Recipe

Nora Rušev
Chicken Asparagus Pasta is an easy and delicious weeknight dinner the whole family will enjoy! With the creamy lemon garlic parmesan sauce and the tender asparagus, it’s perfect for spring and early summer nights.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 458.94 kcal


  • 1 Boneless Skinless Chicken Breast
  • 1 Oil
  • 4 Rotini or any other short pasta shape
  • 2 Chicken Broth
  • 2 Cold Milk
  • 1 Garlic Powder
  • 1 Asparagus sliced into 1 inch pieces
  • 0.25 Grated Parmesan Cheese
  • Lemon
  • Salt and Pepper to taste


  • Cook the chicken: Season the chicken breasts with salt and pepper on both sides. Heat the oil in a large skillet over medium-high heat. Brown the chicken on both sides, then reduce the heat to medium and cover the skillet with a lid. Checking from time to time, cook the chicken until it’s done all the way to the center and juices run clear. Depending on the thickness and size of your chicken breast, this will take 10-15 minutes, or more for very large pieces. Remove the chicken from the skillet and cover on a plate.
  • Cook the pasta and asparagus: Add the pasta, broth, milk and garlic powder to the skillet. Season with salt and pepper and stir well. Bring to a boil, then reduce the heat and simmer for 5 minutes (do not cover with a lid). Add the sliced asparagus and finish cooking until the pasta and asparagus are done and the sauce has thickened.
  • Finish the dish: Stir the parmesan and lemon zest into the pasta. Slice the chicken breast and serve immediately over the pasta.


Calories: 458.94kcalCarbohydrates: 53gProtein: 39.63gFat: 8.25gSaturated Fat: 2.56gSodium: 1050.06mgFiber: 4.25gSugar: 8g
Keyword Chicken, Dinners, Easy Dinners, Family Meals and Snacks, Farm to Table, One Pot Meals, Pasta, Vegetables
Tried this recipe?Let us know how it was!

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