Asparagus Chicken Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
625 kcal
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Course
Main Course
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Cuisine
Italian
Asparagus Chicken Pasta
Description
In this recipe, chicken breasts are sliced thin and seasoned before pan-searing to a golden finish, then rested and sliced into strips. While the pasta cooks separately, asparagus pieces and cherry tomatoes are sautéed with minced garlic and seasoning to maintain a tender-crisp texture. The chicken, vegetables, pesto, and reserved pasta water are combined and simmered briefly to meld flavors and loosen the sauce.
The pasta serves as a nutty base due to the whole grain fettuccine, while the bright pesto adds an aromatic, herbal character. The asparagus and tomatoes provide fresh vegetable notes and slight acidity. The seared chicken adds a hearty protein component with a tender texture.
Any pasta can be substituted, and other vegetables like broccoli or zucchini can replace asparagus if preferred. Cooked leftovers store well refrigerated for several days and can be reheated in the microwave. Freezing is possible for longer storage without significant loss of flavor.
Ingredients
- 1 lb chicken breast sliced in half lengthwise, boneless, skinless
- 1 Tsp kosher salt divided
- ½ Tsp black pepper divided, freshly ground
- 1 lb asparagus ends trimmed, cut into 2-inch pieces
- 2 Cups tomatoes cherry or grape
- ¼ Cup basil pesto
- 3 garlic minced, cloves
- 3 Tbsp olive oil divided
- 12 oz whole grain fettuccine or linguine, dry
Instructions
- Bring a pot of salted water to a boil, and cook pasta according to the package directions. Drain the pasta, reserving 1 cup of the cooking water.
- While the pasta is cooking, season the chicken on both sides with half of the salt and pepper.
- Heat 2 tablespoons of the olive oil in a large, deep skillet over medium heat. When the oil is shimmering, add the chicken in a single layer and sear for 3 minutes per side, or until cooked through.
- You may have to cook the chicken in batches. Transfer the chicken to a cutting board, and allow it to rest for 5 minutes, before slicing it into strips.
- While the chicken is cooling, heat the remaining tablespoon of olive oil in the skillet, and add the asparagus and cherry tomatoes. Add in the garlic, remaining salt, and pepper, and sauté. Stirring often, for 2-3 minutes, or until the asparagus is tender-crisp.
- Add 1 cup of the reserved pasta cooking water to the skillet, pesto, and the sliced chicken, and bring the liquid to a simmer.
- As soon as it starts bubbling, add the cooked pasta, and toss with tongs to coat the noodles in the sauce. Remove from the heat and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in the microwave.
- Freezing is possible for up to 3 months without major flavor loss.
- Any pasta type can be used in place of whole grain fettuccine.
- If asparagus is not preferred, substitute with broccoli or zucchini pieces.
- Other proteins such as shrimp work well as alternatives to chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 625 kcal
% Daily Value*
| Calories | 625kcal | 31% |
| Carbohydrates | 76g | 25% |
| Protein | 34g | 68% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 74mg | 25% |
| Sodium | 884mg | 37% |
| Potassium | 820mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 1568IU | 31% |
| Vitamin C | 25mg | 28% |
| Calcium | 70mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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