Description
A flavorful and satisfying Crispy Parmesan Asparagus Chicken Pasta featuring tender chicken strips sautéed to perfection, roasted asparagus topped with a golden Parmesan and panko crust, all tossed in a luscious lemon-Parmesan cream sauce with perfectly cooked penne or rigatoni pasta.
Ingredients
Scale
Pasta
- 12 oz penne or rigatoni pasta
Chicken
- 2 large boneless, skinless chicken breasts (about 1 lb), sliced into strips
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
Asparagus and Topping
- 1 bunch asparagus (about 10 oz), woody ends trimmed, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Asiago cheese
Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon (about 2 tablespoons)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Garnish
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the asparagus.
- Prepare Pasta: Cook the pasta in salted boiling water until al dente, about 9-11 minutes depending on the pasta. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
- Roast Asparagus: Toss asparagus pieces with 1 tablespoon of olive oil on a baking sheet and season with salt and pepper. In a small bowl, mix panko breadcrumbs, Parmesan, and Asiago cheese. Sprinkle this mixture evenly over the asparagus. Roast in the preheated oven for 10-12 minutes until the asparagus is crisp-tender and the topping is golden brown.
- Cook Chicken: While the 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 the chicken strips until golden brown and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
- Create Lemon-Parmesan Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and lemon zest and sauté for 1 minute until fragrant. Stir in lemon juice and heavy cream, then bring the mixture to a gentle simmer. Reduce heat and add Parmesan cheese, stirring until the sauce is smooth. Season with salt and pepper to taste.
- Combine Pasta and Sauce: Add the cooked pasta and chicken back into the skillet with the sauce. Toss gently to coat everything evenly. If the sauce is too thick, add reserved pasta water gradually until the desired consistency is reached.
- Finish Dish: Carefully fold in the roasted asparagus along with its crispy topping. Sprinkle fresh chopped parsley over the dish as a bright and fresh garnish before serving.
Notes
- For extra flavor, you can add a pinch of red pepper flakes to the sauce for a subtle kick.
- Use freshly grated Parmesan and Asiago for best taste and texture in the breadcrumb topping.
- If you prefer a lighter sauce, substitute half of the heavy cream with milk or a light cream option.
- Make sure not to overcook the pasta; al dente ensures it won’t become mushy when combined with sauce and other ingredients.
- Use a good quality non-stick skillet for cooking chicken to get a nice sear without sticking.
