Crispy Parmesan Asparagus Chicken Pasta (Printable)

Tender chicken and crisp asparagus in a creamy lemon-Parmesan sauce with a golden crunchy topping.

# Components:

→ Pasta

01 - 12 oz penne or rigatoni pasta

→ Chicken

02 - 2 large boneless, skinless chicken breasts, sliced into strips
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
06 - 1 tablespoon olive oil

→ Asparagus

07 - 1 bunch fresh asparagus, woody ends trimmed, cut into 1-inch pieces
08 - 1 tablespoon olive oil
09 - 1/2 cup panko breadcrumbs
10 - 1/4 cup grated Parmesan cheese
11 - 1/4 cup grated Asiago cheese

→ Sauce

12 - 2 tablespoons unsalted butter
13 - 3 cloves garlic, minced
14 - Zest of 1 lemon
15 - 2 tablespoons fresh lemon juice
16 - 1 cup heavy cream
17 - 1/2 cup grated Parmesan cheese
18 - Salt and pepper to taste
19 - 1/4 cup chopped fresh parsley

# Method:

01 - Preheat oven to 400°F.
02 - Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
03 - On a baking sheet, toss asparagus pieces with 1 tablespoon olive oil, season with salt and pepper. In a small bowl, mix panko, Parmesan, and Asiago. Sprinkle evenly over asparagus. Roast for 10-12 minutes until crisp-tender and topping is golden.
04 - Season chicken strips with salt, pepper, and garlic powder. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté chicken until golden and cooked through, about 5-6 minutes. Remove chicken from skillet and set aside.
05 - In the same skillet, melt butter over medium heat. Add garlic and lemon zest, sauté for 1 minute until fragrant. Stir in lemon juice and cream; bring to a simmer. Reduce heat, add Parmesan, and stir until smooth. Season with salt and pepper to taste.
06 - Add cooked pasta and chicken to the skillet, tossing to coat. If needed, add reserved pasta water, a splash at a time, until sauce reaches desired consistency.
07 - Gently fold in roasted asparagus with its crispy topping. Sprinkle with chopped parsley before serving.

# Expert Advice:

01 -
  • It comes together in under 45 minutes but tastes like you spent your whole afternoon in the kitchen.
  • The crispy Parmesan topping on the asparagus is pure genius—it stays crunchy even when tossed with the creamy pasta, which shouldn't work but absolutely does.
  • One skillet, one pan means cleanup is almost civilized.
02 -
  • Don't skip reserving the pasta water—it's the difference between a sauce that clings perfectly and one that's either gelatinous or too thin.
  • The asparagus topping will lose its crunch if you let it sit in the pasta, so fold it in at the very last moment, or even consider sprinkling fresh toasted panko on individual plates just before serving.
  • Tasting and seasoning as you go is not optional—lemon brightness varies, cream thickness varies, so adjust the salt, pepper, and lemon juice to your preference at the end.
03 -
  • If you only have one cheese on hand, use it generously and don't second-guess yourself—this dish works with Pecorino Romano, extra Parmesan, or even a blend of what you have in the drawer.
  • Make extra crispy breadcrumb topping and toast it separately on a small baking sheet so you can sprinkle fresh, crunchy pieces on each plate instead of folding it into the pasta where it softens.
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