Creamy Chicken and Asparagus Pasta

Need a new go-to weeknight recipe? This creamy chicken and asparagus pasta is a must-try! It’s easy to make, hearty, and full of flavor.

If you’re looking for an easy and tasty pasta dish, this Creamy Chicken and Asparagus Pasta is perfect! The chicken is cooked in a creamy sauce with hints of garlic and Parmesan cheese, while the asparagus provides a nice crunch. This recipe is sure to become a family favorite!

It’s super easy to make, and it tastes amazing. Plus, who doesn’t love a good creamy pasta dish? This Creamy Chicken and Asparagus Pasta recipe is the perfect weeknight meal for those who love comfort food

Making a creamy pasta dish is a great way to impress your guests, but it’s also easy enough to make for a weeknight dinner. This Creamy Chicken and Asparagus Pasta recipe is simple, yet delicious.

How to Store Leftover Creamy Chicken and Asparagus Pasta

The Creamy Chicken and Asparagus Pasta recipe can be stored in an airtight container in the fridge for up to 3 days. Reheat in a saucepan on the stove or in a microwave oven.

Do I Need to Rinse the Cooked Pasta?

No, do not rinse the pasta or even drain it!

Transferring the cooked linguine directly into the skillet with the chicken and asparagus (from the pot it was prepared in) adds just enough of the cooking liquid to help thicken up the sauce, while eliminating the need to drain and rinse the pasta.

About the Ingredients for Creamy Chicken and Asparagus Pasta

Cream – Heavy whipping cream will give you the best results. You could also use table cream but milk is too thin.

Butter – Unsalted butter is best, but you can use salted too, just be sure to taste test before adding any additional salt.

Cream cheese – Cutting the cream cheese into chunks helps it melt easier.

Parmesan cheese – Freshly grated parmesan cheese works best here. You can substitute with pre-grated cheese if need be.

Broth – Use sodium reduced chicken broth if you can then add salt to taste.

Linguine – You can make this dish with any type of pasta, short or long but I think it is absolutely the best with linguine. Its shape pairs perfectly with the asparagus spears.

Oil – You can substitute with any other neutral flavoured oil but the extra virgin olive oil will give you the best results.

Shallots – If you can’t find shallots, use half of a yellow onion instead.

Garlic – Fresh garlic is best.

Chicken – I would only use chicken breast here just for ease of eating and because white meat suits the other flavours better than dark meat.

Lemon – No substitutes, you definitely want to use freshly zested lemon.

Asparagus – Be careful not to overcook your asparagus!

Parsley – The parsley is for garnish but it also adds even more freshness to this pasta dish.

Looking for More Easy Italian Dinner Recipes?

Check out some of my favourite Italian inspired meals!

This Chicken with Pecorino Cream Sauce recipe is a creamy, delicious Italian inspired dinner idea perfect for any night of the week.

This Instant Pot Chicken Lanzone with Baby Portobello Mushrooms recipe is flavourful and low carb, featuring a delcious, creamy pan sauce.

Lemon zest and peas are folded into a creamy risotto and topped off with roasted shrimp in this sumptuous Lemony Pea & Shrimp Risotto.

How to Make Creamy Chicken and Asparagus Pasta

Yields: 4 Servings | Prep time: 15 minutes | Cook time: 20 minutes

Ingredients:

½ c. heavy cream
3 T. unsalted butter
4 oz. cream cheese, cut into chunks
1 c. Parmesan cheese, freshly grated + more for serving
¾ c. chicken broth, divided
Sea salt and black pepper, to taste
1 lb. linguine
2 T. extra virgin olive oil
½ c. shallots, chopped
2 large cloves garlic, minced
1 lb. boneless, skinless chicken breasts, cubed
2 t. fresh lemon zest
1 lb. asparagus, trimmed and cut into thirds
3 T. fresh parsley, chopped

Directions:

Prepare the cheese sauce by combining the heavy cream, butter, and cream cheese in a large skillet set over medium-low heat. Season with salt and black pepper, to taste, and whisk to combine.

Heat the cheese mixture, stirring continually, until no lumps remain, approximately 1-2 minutes. Gradually stir in the Parmesan cheese, one-quarter cup at a time, until completely incorporated into the sauce.

Stir one-half cup chicken broth into the cheese sauce and stir to combine. Reduce heat to low and simmer until the sauce reaches the desired consistency. Remove from heat and keep warm.

While the cheese sauce is simmering, heat a large pot of generously salted water over high heat and prepare the linguine according to package directions.

While the pasta water comes to a boil, add olive oil to a large skillet set over medium heat. Add the shallots and garlic and season with salt and black pepper, to taste. Cook, stirring frequently, until golden brown and fragrant, approximately 2-3 minutes.

Add the chicken and lemon zest and cook, stirring occasionally, until the chicken is nicely browned, approximately 4-5 minutes.

Deglaze the skillet by adding the remaining chicken broth, gently scraping the bottom with a spatula to release any browned bits.

Add the asparagus and stir to combine. Cook just until the asparagus is crisp-tender, approximately 2-3 minutes. Remove from heat and stir in the chopped parsley.  

Using tongs, transfer the cooked linguine from the pot directly into the skillet with the cooked chicken and asparagus. Add the cheese sauce and toss to combine.

Serve immediately garnished with fresh parsley sprigs, lemon slices, and additional freshly grated Parmesan cheese, if desired. Enjoy!