Easy Chicken and Asparagus Pasta

    35 minutes

    A delicious and light pasta with asparagus steamed in chicken stock. Super tasty and low in fat and salt.

    1269 people made this

    Serves: 8 

    • 500g penne
    • 5 tablespoons olive oil, divided
    • 2 skinless, boneless chicken breast halves - cut into cubes
    • 1 pinch salt and pepper to taste
    • 1 pinch garlic powder to taste
    • 1/2 cup (125ml) low salt chicken stock
    • 1 bunch slender asparagus spears, trimmed, cut on diagonal into 3cm pieces
    • 1 clove garlic, thinly sliced
    • 1/4 cup Parmesan cheese

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8 to 10 minutes. Drain and set aside.
    2. Warm 3 tablespoons olive oil in a large frypan over medium-high heat. Stir in chicken and season with salt, pepper and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
    3. Pour chicken stock into the frypan. Then stir in asparagus, garlic, a pinch more garlic powder, salt and pepper. Cover and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the frypan and warm through.
    4. Stir chicken mixture into pasta and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.

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    Reviews in English (1075)


    Would have been nicer with something like sun dried tomatoes  -  20 Mar 2017


    Okay, so I posted this recipe but I wanted to let you all know that I added sauted mushrooms to the mix and it came out even better. Also for those of you wanting a sauce type of pasta dish this is not for you. It is very lite and any of the broth mixture gets sucked up into the pasta while you have it sit for 5 minutes. If it is too bland just add more galic powder and salt and pepper.  -  21 Jun 2006  (Review from Allrecipes USA and Canada)


    Seems like I'm doing these reviews every night lately! I'm really enjoying cooking, thats for sure! But what I did was... Chopped the asp. into 1 in. pieces and boiled it in my pasta water for a few while it came to a boil. Then I drained it into a bowl so I was able to reserve the hot water; then added the pasta back to it. Grilled my chicken breast seasoned w/ poultry seasoning, s&p. on my little indoor grill for a few,(I like the chix to have a little golden color) then cut it up & added it to evoo that had been sauteeing garlic and onion. Added the chix, asp., sqz of lemon juice, chopped a few roasted red peppers (out of a jar, "RAO'S" brand.. yum) 1/2 of a chopped tomato, 1/4 cup of chix broth, about 1/4 cup of cream cheese and a spash of milk & parm chz. That really helped make it creamier, although there still wasnt too much sauce, but thats fine w/ me. Makes it feel "lighter"! Thats about it, I snuck in a few red pepper flakes & tossed it all w/ the pasta! Perfect! My kids gobbled it down w/out complaint! Although they are pretty good eaters. Their favorite food is calamari, and they love the tenacles! My friends are soo jealous of how my kids eat! Guess I'm doing something right! Enjoy! Laura from AZ  -  14 Nov 2007  (Review from Allrecipes USA and Canada)