What’s better than regular pasta? A big plate of asparagus chicken pasta!
This simple combination brings together tender chicken, fresh asparagus, and your favorite pasta shapes in one satisfying dish. It’s perfect for busy weeknight dinners or when you want something that feels a bit special without too much work. Trust me – once you try this pasta, it’ll become a regular in your dinner rotation. My family asks for it at least once a week!
Ingredient Substitutions
For the chicken breasts, boneless skinless chicken thighs can be used as a more flavorful alternative. They have a similar cooking time and can be sliced in the same manner. Vegetarians or vegans could substitute firm tofu or seitan, adjusting cooking times accordingly. The asparagus could be replaced with green beans or broccoli florets, maintaining a similar texture and nutritional profile. These vegetables would require similar cooking times and preparation methods. Whole grain fettuccine can be swapped for zucchini noodles or spaghetti squash to create a low-carb version of the dish. When using these alternatives, reduce cooking time and add them later in the process to prevent overcooking. For gluten-free diets, rice noodles or gluten-free pasta varieties can be used as a direct substitute, following package instructions for cooking times.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1000-1150
- Protein: 70-80 g
- Fat: 45-55 g
- Carbohydrates: 90-100 g
Ingredients
For the chicken:
- 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces)
- 2 tbsp olive oil (I use Filippo Berio Extra Virgin Olive Oil)
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper (freshly ground preferred)
For the pasta and vegetables:
- 2 cups cherry or grape tomatoes (halved for best flavor)
- 1/4 tsp ground black pepper
- 1 tbsp olive oil
- 3 cloves chopped garlic
- 1/2 tsp kosher salt
- 12 oz dry whole grain fettuccine (Barilla or De Cecco works well for texture)
- 1 lb asparagus (trimmed and cut into 1-inch pieces)
For the sauce:
- 1 cup pasta cooking water (reserved for a silky sauce)
- 1/4 cup basil pesto (homemade or store-bought, I like Rana brand)
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to the package directions until it reaches your desired tenderness.
Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta and set it aside.
Step 2: Prepare and Cook the Chicken
While the pasta is cooking, season the chicken on both sides with half of the salt and pepper.
Heat 2 tablespoons of olive oil in a large, deep skillet over medium heat.
Once the oil is shimmering, add the chicken in a single layer.
Sear the chicken for about 3 minutes per side, or until it’s cooked through.
If necessary, cook the chicken in batches to avoid overcrowding.
Transfer the cooked chicken to a cutting board and allow it to rest for 5 minutes before slicing it into strips.
Step 3: Sauté the Vegetables
While the chicken is cooling, heat the remaining tablespoon of olive oil in the skillet.
Add the asparagus and cherry tomatoes to the skillet along with the garlic, the remaining salt, and pepper.
Sauté the vegetables, stirring often, for 2-3 minutes until the asparagus is tender-crisp.
Step 4: Combine Chicken and Pasta
Add 1 cup of the reserved pasta cooking water to the skillet, along with the pesto and sliced chicken.
Stir everything together and bring the liquid to a gentle simmer.
As soon as it starts bubbling, add the cooked pasta to the skillet.
Use tongs to toss the pasta, ensuring it is evenly coated in the sauce.
Step 5: Serve the Dish
Remove the skillet from the heat.
Serve the pasta with chicken, asparagus, and tomatoes immediately for a fresh and delicious meal that is both colorful and heartwarming.
Enjoy!
