Description
A rich and comforting Creamy Chicken Asparagus Pasta featuring tender chicken breast, tender-crisp asparagus, and rotini pasta all simmered in a flavorful garlic-infused creamy sauce with parmesan and lemon zest, making for a quick and satisfying weeknight dinner.
Ingredients
Scale
Protein
- 1 pound boneless skinless chicken breast
Pasta & Vegetables
- 4 cups rotini (or any other short pasta shape)
- 1 pound asparagus (sliced into 1 inch pieces)
Liquids & Dairy
- 2 cups chicken broth
- 2 cups cold milk
- 1/4 cup grated parmesan cheese
Seasonings & Others
- 1 teaspoon oil
- 1 teaspoon garlic powder
- 1 lemon (zest only)
- salt and pepper (to taste)
Instructions
- Cook the chicken: Season the chicken breasts with salt and pepper on both sides. Heat the oil in a large skillet over medium-high heat. Brown the chicken on both sides, then reduce the heat to medium and cover the skillet with a lid. Check occasionally, cooking until the chicken is cooked through and juices run clear, about 10-15 minutes depending on size. Remove the chicken from the skillet and keep warm covered on a plate.
- Cook the pasta and asparagus: To the same skillet, add the rotini pasta, chicken broth, cold milk, and garlic powder. Season with salt and pepper to taste and stir well to combine. Bring the mixture to a boil, then reduce heat to a simmer without covering. Cook for 5 minutes, then add the sliced asparagus. Continue simmering until the pasta and asparagus are tender and the sauce has thickened, roughly another 5-7 minutes.
- Finish the dish: Stir the grated parmesan cheese and lemon zest into the creamy pasta mixture, adjusting seasoning if necessary. Slice the cooked chicken breast and serve it immediately over the creamy asparagus pasta.
Notes
- Ensure chicken is fully cooked to an internal temperature of 165°F (74°C) to ensure safety.
- For a thicker sauce, cook a bit longer or reduce the liquid slightly before adding asparagus.
- Use freshly grated parmesan for the best flavor and texture.
- Asparagus can be substituted with other green vegetables like broccoli or green beans depending on preference.
- Use whole milk for a creamier sauce; low-fat milk may result in a thinner consistency.
