20-minute family meal
Pasta with asparagus and chicken is proof that you don’t need much time or complicated ingredients for a great meal. These are its top qualities:
- Quick and easy to prepare – ready in just 20 minutes
- Fresh, light, and delicious – perfect for spring days
- Requires only one pan and one pot for cooking the pasta
- If you have leftovers, you can save them for another day
Top 5 tips and tricks
Here are our top 5 tips that we always follow when preparing this recipe:
- Cook the chicken in advance - Sear the chicken cutlets over high heat so they develop a nice golden crust and stay juicy. Only later cut them into cubes and add them back to the pan with the asparagus.
- Don't overcook the asparagus - It’s enough to slice them thinly and sauté them briefly; they will continue cooking later in the reserved pasta water.
- Save the pasta water - This is the key to a creamy sauce without cream. The starch in the water helps bind all the ingredients together.
- Use quality ingredients - Since the recipe is simple, the ingredients really stand out. We got ours at Lidl.
- Add lemon juice - A small amount of lemon at the end boosts freshness and ties the flavors together.
If you want your pasta to be even creamier, you can add a tablespoon of heavy cream along with the reserved pasta cooking water.
Storing
This recipe is quick and easy to prepare, which is why we recommend making it fresh every time.
However, if you have leftovers, you can definitely store them. Keep them in a sealed container in the refrigerator for up to two days. Before serving, reheat well in a pan on the stove, then serve. Add a little water if needed.
How to make Asparagus and Chicken Pasta at home (video)
Check this short video to master making this dish at home.
Next, try these asparagus recipes
- Asparagus Frittata
- Asparagus Soup
- Asparagus Risotto
- Asparagus, Prosciutto and Puff Past Bundles
- Stuffed Chicken Breast in Creamy Asparagus Sauce
- Ricotta Gnudi with Pancetta and Asparagus
Made in collaboration with Lidl Slovenija d.o.o. k.d.
METHOD
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preparation
Slice the chicken breasts into thin cutlets. You can also use pre-cut chicken cutlets if you prefer. Place them in a bowl, season with salt and pepper, and add a teaspoon of olive oil. Cook any pasta you like in boiling salted water until al dente. Reserve 300 ml (1 cup) of the pasta cooking water.
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pan-fried meat
Place a larger pan over medium heat. Add the oil and the meat. Sear the meat until golden brown, about 2 minutes on each side. Once cooked, transfer it to a plate and continue cooking in the same pan.
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Asparagus
Trim the woody ends off the asparagus and slice them thinly. In the same pan, add the butter, asparagus, and thinly sliced garlic. Sauté for 2–3 minutes. Add the meat, the reserved pasta cooking water, and grated lemon zest. Cook over high heat for 2–3 minutes until the liquid comes to a boil. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan so the flavors come together.
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Pasta
Add the al dente cooked pasta to the pan and cook for another minute, until the sauce comes to a boil and thickens. Then turn off the heat and, stirring continuously, gently mix in the grated cheese to create a creamy sauce.
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serve
Before serving, stir in freshly squeezed lemon juice, then divide among four plates and serve.
