Crispy Parmesan Asparagus Chicken Pasta (Printable)

Tender chicken, crisp asparagus, and creamy lemon-Parmesan sauce with golden crispy topping

# What You Need:

→ Pasta

01 - 12 oz penne or rigatoni pasta

→ Chicken

02 - 2 large boneless, skinless chicken breasts (approximately 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 (approximately 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 (approximately 2 tablespoons)
16 - 1 cup heavy cream
17 - 1/2 cup grated Parmesan cheese
18 - Salt and black pepper to taste
19 - 1/4 cup fresh parsley, chopped

# How-To:

01 - Preheat oven to 400°F.
02 - Bring a large pot of salted water to boil. Add pasta and cook until al dente according to package directions. Reserve 1/2 cup of pasta cooking water, then drain pasta and set aside.
03 - Toss asparagus pieces with 1 tablespoon olive oil on a baking sheet. Season with salt and pepper. In a small bowl, combine panko breadcrumbs, 1/4 cup Parmesan, and Asiago cheese. 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 for 5 to 6 minutes until golden and cooked through. 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 fragrant. Stir in lemon juice and heavy cream, bringing to a gentle simmer. Reduce heat to low, add 1/2 cup Parmesan cheese, and stir until smooth. Season with salt and pepper to taste.
06 - Add cooked pasta and sautéed chicken to the skillet with sauce, tossing to coat evenly. If needed, add reserved pasta water gradually until sauce reaches desired consistency.
07 - Gently fold in roasted asparagus with its crispy topping. Transfer to serving plates and garnish with fresh chopped parsley. Serve immediately.

# Expert Advice:

01 -
  • The dual-textured asparagus—crisp-tender inside and crunchy on the outside—elevates the entire meal.
  • A balanced flavor profile where the richness of heavy cream is cut by the zest and juice of fresh lemons.
  • It is a versatile dish that feels like a special occasion treat but can be prepared in under 45 minutes.
02 -
  • Always reserve your pasta water; its starch is essential for thinning the sauce without losing the creamy emulsification.
  • Make sure to trim the woody, tough ends of the asparagus so every bite remains tender and edible.
  • Sauté the garlic only until fragrant; overcooking it in the butter can lead to a bitter taste in your sauce.
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