Chicken Asparagus Pasta is a quick, fresh, and flavorful dinner made with tender chicken, rotini pasta, crisp asparagus, juicy tomatoes, garlic, lemon juice, and basil. It is ready in about 20 minutes, making it an excellent choice for busy weeknights, casual gatherings, picnics, and potlucks.
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
This chicken asparagus pasta is a bright, simple, and satisfying meal that comes together quickly without feeling heavy. The combination of lemon juice, fresh basil, tomatoes, and asparagus gives the dish a lighter taste while still making it hearty enough for dinner.
The recipe is especially useful when asparagus is in season, but it is also flexible. If asparagus is not your favorite, you can leave it out or replace it with another green vegetable. The pasta, chicken, and garlic create a reliable base, while the vegetables add freshness, color, and texture.
One of the best things about this chicken and asparagus pasta recipe is that the cooking process is efficient. The pasta boils while the chicken and vegetables cook in a skillet, so everything is ready at about the same time. It is a practical dinner for nights when you want something homemade but do not want to spend a long time in the kitchen.
Looking for More Asparagus Recipes?
If you enjoy asparagus, try pairing it with chicken in simple sheet pan meals or roasting it with cheese for an easy side dish. Asparagus cooks quickly, so it works well in fast dinners, pasta dishes, and vegetable sides.
Ingredients in Chicken Asparagus Pasta
This easy chicken asparagus pasta uses a short list of familiar ingredients. The flavors are simple, fresh, and balanced, with garlic and lemon bringing brightness to the chicken and pasta.
To make this recipe, you will need:
- Rotini pasta: Rotini works well because the shape holds the chicken, tomatoes, and pieces of asparagus. Other short pasta shapes such as penne, ziti, small shells, or wheels may also be used. Gluten-free pasta can be substituted if needed.
- Olive oil: Used to sauté the chicken and help bring the dish together.
- Chicken: Boneless skinless chicken breast is used here, cut into bite-sized pieces. Boneless skinless chicken thighs may also be used if preferred.
- Garlic: Fresh minced or pressed garlic adds savory flavor.
- Lemon juice: Lemon juice keeps the pasta tasting bright and fresh.
- Asparagus: Trimmed and cut into bite-sized pieces. Thin asparagus is best because it cooks quickly.
- Tomatoes: Cherry or grape tomatoes add juiciness and color. Halved grape tomatoes, cherry tomatoes, Roma tomatoes, or other diced tomatoes can work.
- Fresh basil: Basil gives the pasta a fresh, herbaceous finish.
- Salt and pepper: Season to taste before serving.
Note: The full recipe card below includes exact ingredient amounts and step-by-step instructions.
Add Cheese
This recipe is intentionally made without cheese to keep the flavor lighter and fresher. However, cheese can be added if you want a richer pasta dish.
A sprinkle of freshly grated Parmesan, Pecorino Romano, or fresh mozzarella would work nicely. You can also stir in a small amount of your favorite shredded cheese while the pasta is warm so it melts into the chicken and vegetables.
How to Make Chicken Pasta with Asparagus
This chicken pasta with asparagus takes about 20 minutes from start to finish. The method is straightforward and works well for a quick dinner.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions, then drain.
- While the pasta cooks, heat olive oil in a large high-sided skillet. Add the diced chicken, season it with salt and pepper, and cook until done, stirring and flipping the pieces as needed.
- Add the garlic and cook briefly until fragrant. Stir constantly so it does not burn.
- Add the lemon juice and stir to combine with the chicken and garlic.
- Add the asparagus and cook only until crisp-tender. Thin asparagus may need just about 1 minute, while thicker stalks may take a little longer.
- Add the cooked pasta to the skillet, then stir in the tomatoes and fresh basil.
- Taste and adjust the seasoning with salt and pepper. Serve immediately for the best texture.
What to Serve with Chicken and Asparagus Pasta
Cheesy Garlic Bread
Garlic Cheese Flatbread
Easy Cheddar Sourdough Bread
Easy Sourdough Bread
Recipe FAQs
Yes, leftovers can be stored in an airtight container in the refrigerator for up to 5 days. For the best taste and texture, this pasta is best enjoyed soon after it is made. When reheated, the asparagus may soften and the chicken may become a little dry.
Zucchini, snap peas, or broccoli can be used instead of asparagus. If using broccoli, you may need to steam it separately before adding it to the skillet. Most green vegetables can work as long as they are cooked until tender but not overdone.
Yes. You can omit the chicken to make the dish vegetarian, or replace it with another protein such as shrimp, ground chicken, ground turkey, or salmon. Fish and shrimp cook faster than chicken, so adjust the cooking time as needed.
Chicken and Pasta with Asparagus and Tomatoes
Equipment
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1 large pot
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1 large high-sided skillet
Ingredients
- 1 pound rotini, cooked according to package directions and drained; another small pasta shape may be substituted
- 3 tablespoons olive oil, plus more if needed at the end
- 1.25 to 1.50 pounds boneless skinless chicken breast, diced into bite-sized pieces and seasoned with salt and pepper
- 4 to 5 cloves garlic, finely minced or pressed
- ¼ cup lemon juice
- 1 pound bunch of asparagus, trimmed and cut into bite-sized pieces; thinner asparagus works best
- ¾ to 1 pound cherry or grape tomatoes, halved
- ¼ cup fresh basil, or to taste, chiffonaded and loosely measured
- salt and freshly ground black pepper, to taste
Instructions
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Cook the pasta in a large pot according to the package directions. Drain and set aside. While the pasta cooks, begin preparing the chicken.
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Add the olive oil and chicken to a very large high-sided skillet. Season with salt and pepper, then sauté over medium-high heat for about 5 minutes, or until the chicken is cooked through. Stir and flip the chicken occasionally so it cooks evenly.
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Add the garlic and cook for about 1 minute, stirring constantly, until fragrant.
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Add the lemon juice and stir to combine.
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Add the asparagus and stir. Cook for about 1 minute, or just until al dente. Thin asparagus cooks quickly, while thicker asparagus may need 2 to 3 minutes. Do not overcook it, because it will continue to soften when mixed with the hot pasta.
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Add the cooked pasta to the skillet with the chicken and asparagus. Add the tomatoes and basil, then stir well to combine.
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Taste and season with additional salt and pepper as needed. Serve immediately.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 328 cal,
Carbohydrates: 30g,
Protein: 32g,
Fat: 9g,
Saturated Fat: 2g,
Polyunsaturated Fat: 6g,
Cholesterol: 72mg,
Sodium: 553mg,
Fiber: 4g,
Sugar: 9g
Nutrition information is automatically calculated and should be used only as an approximation.
More Chicken Pasta Recipes
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