Creamy Chicken and Asparagus Pasta Recipe

Creamy Chicken and Asparagus Pasta Recipe

How To Make Creamy Chicken and Asparagus Pasta

A creamy and healthy dish, this chicken and asparagus pasta recipe is a quick, easy-to-prep meal that goes from prep to plate in 25 minutes.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 12ozpenne pasta,or any preferred pasta
  • 1lbchicken breast,boneless skinless, cut in small pieces
  • 1tbspolive oil
  • 1bunchfresh asparagus spears,ends removed
  • tbspgarlic,minced
  • ¼tsponion powder
  • 1tspdried basil
  • 1tspdried oregano leaves
  • pinch red pepper flakes,crushed
  • ½cuplow-sodium chicken broth
  • ¼cuphalf and half,or substitute whole milk or cream
  • 4ozcream cheese,cut into pieces
  • cupparmesan cheese,freshly grated
  • salt and freshly ground black pepper,to taste


  1. Cook pasta according to package instructions. During the last 5 minutes of cooking, add the asparagus to the water. Drain pasta and asparagus.

  2. Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 2 minutes, browning it on all sides. 

  3. Reduce heat to medium. Add the garlic, onion powder, basil, oregano and red pepper flakes to the skillet. Cook for 2 minutes.

  4. Add chicken broth, half & half, cream cheese, and half of the parmesan cheese. Stir until well combined. Cook until cream cheese is melted and chicken is cooked through.

  5. Add cooked pasta and asparagus toss to combine. 

  6. Add remaining parmesan cheese and salt and pepper, to taste.

  7. Taste and adjust seasonings, if needed. Add a splash of milk or chicken broth to thin the sauce, if needed.


  • Calories: 584.70kcal
  • Fat: 24.09g
  • Saturated Fat: 9.92g
  • Trans Fat: 0.10g
  • Monounsaturated Fat: 8.73g
  • Polyunsaturated Fat: 2.95g
  • Carbohydrates: 56.32g
  • Fiber: 3.56g
  • Sugar: 4.10g
  • Protein: 34.83g
  • Cholesterol: 94.23mg
  • Sodium: 649.61mg
  • Calcium: 203.79mg
  • Potassium: 549.32mg
  • Iron: 3.10mg
  • Vitamin A: 155.34µg
  • Vitamin C: 3.49mg
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