This cheesy chicken and asparagus pasta is a family favorite—creamy, flavorful, and loaded with comforting ingredients everyone loves.
We enjoy pasta regularly, so chicken and asparagus pasta is a frequent pick for our weekly menu. Serve it with garlic bread, a simple fried zucchini side or a fresh tomato-cucumber salad to complete the meal.
Add this to the menu plan!
I love chicken and asparagus, so this pasta recipe was an obvious must-try. The combination of tender chicken, bright asparagus and a creamy sauce makes a satisfying, crowd-pleasing dinner.
Asparagus is one of those vegetables I didn’t fully appreciate until later in life, but now I use it often. It makes a great addition to this pasta, giving color, texture and a fresh flavor that balances the richness of the sauce.
Don’t be intimidated by the ingredient list—most are simple seasonings that build great flavor. Overall this is an easy weeknight dinner that consistently gets great feedback at our table.
How to make Chicken and Asparagus Pasta
Chicken. Heat olive oil in a skillet over medium heat and sauté cubed chicken until fully cooked, about 12–15 minutes depending on piece size.
Pasta. Cook pasta according to package directions. During the last 5 minutes of cooking, add trimmed asparagus to the pot. Drain pasta and asparagus, reserving about a cup of the cooking water.
Combine. In the skillet with the cooked chicken add minced garlic, onion powder, garlic powder, dried basil, dried oregano and a pinch of red pepper flakes. Sauté together for about 3–5 minutes to release the aromatics.
Sauce. Pour in chicken broth, half-and-half and cream cheese, stirring until the cream cheese melts. Add half of the grated Parmesan and stir to incorporate. Add the pasta and asparagus to the skillet and toss to coat. If the sauce is too thick, stir in reserved pasta water a tablespoon at a time until you reach your desired consistency. Heat gently over medium until everything is warm and saucy.
Serve. Season with garlic salt, black pepper and additional Parmesan to taste. Serve hot.
Tips, Variations + Storing Tips
Doneness for asparagus. Asparagus is ready when it is fork-tender but still has some bite. Avoid overcooking to keep its bright color and flavor.
Substituting canned asparagus. If fresh asparagus is unavailable, drain canned asparagus and warm it briefly in a pan with olive oil and a pinch of salt before adding to the skillet. Since canned asparagus is already cooked, it only needs reheating.
Baked version. To make a casserole-style bake, cook the chicken and pasta first, then combine with asparagus and sauce in a baking dish. Top with extra cheese and bake at 375°F until bubbly and the cheese melts, about 12–15 minutes.
Pasta salad variation. For a cold pasta salad, sauté the asparagus briefly so it keeps a slight crispness. Let the chicken cool, combine with pasta and vegetables such as grape tomatoes or olives, and toss with Italian dressing instead of the creamy sauce. Chill before serving.
Make-ahead and freezing. This dish assembles well ahead of time. Prepare as directed but omit any crispy toppings. Cover and refrigerate for 1–2 days or freeze for up to 3 months. Thaw before reheating and add any breadcrumbs or extra cheese just before baking.
Leftovers. Divide leftovers into portions and store in airtight containers in the fridge for a few days or in the freezer for longer. Reheat gently in the microwave or oven, adding a splash of milk or reserved pasta water if the sauce has thickened.
For more chicken pasta recipes, check out:
- Chicken Tetrazzini
- Lemon Chicken Pasta
- Triple Cheddar Chicken Pasta
- Bruschetta Chicken Pasta
- Chicken Alfredo Pasta Bake
- Pesto Chicken Florentine
Chicken Asparagus Pasta Recipe
Ingredients
- 1 16 oz. box Bowtie pasta
- 2 cups cubed chicken
- 1 bunch asparagus trimmed and cut into 4
- 1/2 cup chicken broth
- 1/2 cup reserved pasta water
- 1 tbsp olive oil
- 2 tbsp minced garlic
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
- pinch of red pepper flakes
- 4 oz cream cheese
- 1/3 cup half-and-half
- 1/2 cup Parmesan cheese shredded
- garlic salt and black pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat and sauté the chicken until cooked through, about 12–15 minutes.
- Cook pasta according to package directions. Add asparagus to the boiling pasta for the last 5 minutes. Drain, reserving about 1 cup of pasta water.
- Add garlic, onion powder, garlic powder, basil, oregano and red pepper flakes to the skillet with the chicken and sauté for 3–5 minutes.
- Stir in chicken broth, half-and-half and cream cheese until smooth. Add half the Parmesan and mix well.
- Toss in the pasta and asparagus, adding reserved pasta water as needed to reach desired sauce consistency. Season with garlic salt, pepper and extra Parmesan to taste. Serve warm.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Recipe adapted from Scattered Thoughts of a Crafty Mom.