Chicken Asparagus Pasta — 🍗🍅🧄 EASY, ready in 20 minutes, and the asparagus, tomatoes, and basil keep this chicken and pasta recipe tasting LIGHTER and FRESHER! Perfect for picnics, potlucks, and busy weeknight dinners!
Table of Contents
- Easy Chicken and Asparagus Pasta Recipe
- Looking for more asparagus recipes?
- Ingredients in Chicken Asparagus Pasta
- Add cheese!
- How to Make Chicken Pasta with Asparagus
- What to Serve with Chicken and Asparagus Pasta
- Recipe FAQs
- Chicken and Pasta with Asparagus and Tomatoes Recipe
- More Chicken Pasta Recipes:
Easy Chicken and Asparagus Pasta Recipe
Spring is in the air, and there’s nothing better to ring in warmer weather with this lighter, fresher lemon asparagus chicken pasta.
This is an extremely flexible recipe and I really wanted to take advantage of asparagus while it’s in season. However, if you don’t like asparagus, you can omit it or replace it with another veggie.
This chicken and asparagus pasta takes just 20 minutes to make, and the veggies all cook while the pasta is boiling. Quick, easy, and filling!
Looking for more asparagus recipes?
My sheet pan horseradish chicken and asparagus is the perfect balance of sweet and spicy and ready in 30 minutes! Or, my cheesy roasted asparagus is a quick and easy side dish even picky eaters LOVE!
Ingredients in Chicken Asparagus Pasta
This is a very fast and easy recipe with a short ingredient list. You’ll probably have almost everything on hand.
To make this recipe, you’ll need:
- Rotini pasta (or similar small-shaped pasta) – Any short and sturdy pasta shape will work. I recommend avoiding long, thin pasta since it doesn’t hold up well against the chunks of chicken. Feel free to use gluten-free pasta if needed
- Olive oil
- Chicken – I use boneless skinless chicken breast, but you can substitute boneless skinless chicken thighs if preferred
- Garlic
- Lemon juice
- Asparagus
- Tomatoes – I used halved grape tomatoes although virtually any variety of diced tomato will be fine from heirloom to cherry to Roma
- Basil
- Salt and pepper
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
Add cheese!
Cheese is notably absent, because I have a ton of pasta + chicken + cheese recipes and wanted to forego the cheese here. I was going for a lighter, spring, and summery vibe with this one.
But a sprinkling of freshly grated Parmesan cheese, Pecorino-Romano, or fresh mozzarella would all be lovely.
You could even stir in your favorite shredded cheese blend from a bag and it will melt into the warm pasta and chicken like a dream.
How to Make Chicken Pasta with Asparagus
It takes just 20 minutes to prepare this recipe for chicken with asparagus and pasta. Detailed instructions can be found in the recipe card below, but here’s an overview of the recipe:
- Bring salted water to a boil. Cook the pasta to al dente according to the package instructions.
- While the pasta boils, heat olive oil in a large skillet. Add the chicken, season with salt and pepper, and cook through, flipping intermittently.
- Add the garlic, and cook until fragrant. Then, add the lemon juice, and stir to combine. Next, add the asparagus, and cook just until al dente.
- Drain the pasta water, add the cooked pasta to the skillet along with the tomatoes and basil, and stir to combine.
- Season to taste, and enjoy!
What to Serve with Chicken and Asparagus Pasta
Recipe FAQs
Yes, you can store leftovers in an airtight container in the fridge for up to 5 days. However, it’s best to enjoy right away. Once reheated, the asparagus tends to become a little mushy and the chicken can dry out.
I made this lemon chicken pasta with asparagus, but you may substitute zucchini, snap peas, or broccoli (although you might need to steam it separately before adding to the pan). Any green vegetable may be used.
Yes! If you’re out of chicken or want to keep this recipe vegetarian, you may omit the chicken. Or, replace it with another protein such as shrimp, ground chicken, ground turkey, or salmon. Note that fish will have a much shorter cooking time than chicken, so use your best judgment when substituting ingredients.
Chicken and Pasta with Asparagus and Tomatoes
Equipment
- 1 Large Pot
Ingredients
- 1 pound rotini, cooked according to package directions; drained (another small-shaped pasta such as ziti, wheels, small shells, penne, etc. may be substituted)
- 3 tablespoons olive oil, plus more if necessary at the end
- 1.25 to 1.50 pounds boneless skinless chicken breast, diced into bite-sized pieces; seasoned with salt and pepper to taste
- 4 to 5 cloves garlic, finely minced or pressed
- ¼ cup lemon juice
- 1 pound bunch of asparagus, trimmed and diced into bite-sized segments (thinner asparagus is better than thicker here)
- ¾ to 1 pound cherry or grape tomatoes, halved
- ¼ cup fresh basil or to taste, chifonaded; loosely measured
- salt and freshly ground black pepper, as desired to taste
Instructions
- To a large pot, cook the pasta according to package directions. Drain and set aside. While pasta cooks, continue by starting the chicken.
- To a very large high-sided skillet, add the olive oil, chicken, season with salt and pepper, and saute over medium-high heat for about 5 minutes, or until chicken is cooked through. Stir and flip intermittently to ensure even cooking.
- Add the garlic and cook for 1 minute, or until fragrant; stir constantly.
- Add the lemon juice and stir to combine.
- Add the asparagus, stir to combine, and cook for about 1 minute, or just until al dente; don’t overcook. The thinner the asparagus is, the faster it cooks. Thicker asparagus may take a bit longer to cook, 2 to 3 minutes, but take care not to over-cook the asparagus at this point because it will continue to cook after it’s tossed with hot pasta.
- Add the pasta to the skillet with the chicken and asparagus, add the tomatoes, basil, and stir well to combine.
- Taste the dish and add salt and pepper to taste and serve immediately. Recipe will keep airtight in the fridge for up to 5 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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great
Light and healthy–perfect for spring and the asparagus, basil and tomatoes look so vibrant!
I always try to enjoy asparagus this time of year when it’s usually at it’s best. Plus after lots of heavy-heavy winter food, this one is a little lighter!
These look super fresh and perfect for spring!
Paige
https://thehappyflammily.com
Perfectly fresh and spring feeling was what we thought too!