Crispy Parmesan Asparagus Chicken Pasta (Print Version)

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

# Ingredient List:

→ 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 black pepper to taste
19 - 1/4 cup fresh parsley, chopped

# How-To Steps:

01 - Preheat oven to 400°F. Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
02 - Toss asparagus pieces with 1 tablespoon olive oil on a baking sheet and season with salt and pepper. Combine panko, Parmesan, and Asiago in a small bowl, then sprinkle evenly over asparagus. Roast for 10-12 minutes until crisp-tender with golden topping.
03 - Season chicken strips with salt, pepper, and garlic powder. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté chicken for 5-6 minutes until golden and cooked through. Transfer to a plate.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and lemon zest, sauté for 1 minute until fragrant. Stir in lemon juice and heavy cream, bringing to a simmer. Reduce heat, add Parmesan, and stir until smooth. Season with salt and pepper.
05 - Add cooked pasta and chicken to the skillet, tossing to coat with sauce. Add reserved pasta water gradually, one splash at a time, until sauce reaches desired consistency.
06 - Gently fold in roasted asparagus with its crispy topping. Sprinkle with fresh chopped parsley and serve immediately.

# Helpful Tips:

01 -
  • The contrast between creamy sauce and crispy asparagus topping creates a textural surprise that keeps you reaching for more.
  • It comes together in under 45 minutes, which means you can make something restaurant-quality on a regular Tuesday without stress.
  • Lemon and Parmesan are a quietly powerful combination that tastes elegant without demanding fancy technique.
02 -
  • Don't skip zesting the lemon before juicing it, because once the lemon is cut, the oil evaporates and you lose half the flavor impact.
  • Add the Parmesan cheese to the cream sauce over low heat while stirring constantly, because high heat will cause it to separate and become grainy instead of silky.
  • The roasted asparagus topping is best added just before serving, because it stays crispier when it doesn't sit in the hot sauce for long.
03 -
  • Reserve your pasta water before draining, because this starchy liquid is your control knob for sauce thickness and helps it cling to the pasta in a way cream alone cannot.
  • Taste your sauce before serving and season aggressively with salt and pepper, because the cream tends to mute flavors, and you want the seasoning to be confident and bright.
Go Back