Chicken Asparagus Pasta Bake
User Reviews
4.9
16 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4 people
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Calories
644 kcal
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Course
Main Course
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Cuisine
American
Chicken Asparagus Pasta Bake
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A delicious chicken asparagus pasta bake, light yet comforting, perfect for this time of the year. Once you’ve tried this chicken and asparagus casserole, you will keep coming back to it every spring.
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Ingredients
- 1 lb asparagus 450 g
- 12 oz short pasta 360 g, Note 1
- 1 lb chicken breast 450 g, Note 2, boneless, skinless
- ½ teaspoon garlic powder to taste
- 4 tablespoons olive oil divided, Note 3
- ½ cup parmesan freshly grated 60 g/ 2 oz, divided, Note 4
- sea salt to taste, fine
- black pepper to taste, fine
Instructions
- Preheat the oven to 350°F/ 180°C.
- Cook pasta and asparagus in one pot: Bring a large pot of water to a boil. While you wait for the water to cook, clean the asparagus and remove its lower part. Cut each stalk into 3-4 pieces. Once the water boils, add salt generously and cook the pasta according to the package instructions. Add the asparagus to the pasta pot during the last 3 minutes of cooking. Drain well. 12 oz/ 360 g pasta + 1 lb/ 450 g asparagus
- Cut chicken: While the pasta cooks, chop the chicken breast into bite-sized pieces. 1 lb/ 450 g chicken breast
- Cook chicken: Heat 1 tablespoon olive oil in a large pan and cook the chicken until golden brown and cooked through for about 3-4 minutes. Add garlic powder, salt, and pepper to taste.1 tablespoon olive oil + ½ teaspoon garlic powder + salt and pepper to taste
- Assemble the casserole: Place the drained pasta and asparagus into a casserole dish. Add the chicken cubes, 3 tablespoons olive oil, and half of the Parmesan. Mix well, adjust the taste with salt and pepper.3 tablespoon olive oil + ¼ cup/ 30 g Parmesan
- Sprinkle the dish with the remaining Parmesan (Note 5). ¼ cup/ 30 g Parmesan
- Bake for about 10 minutes or until golden brown.
Notes
- Pasta: Any short pasta shapes are fine, for instance, fusilli, rigatoni, short ribbons, macaroni, etc.
- Chicken: Boneless skinless chicken thighs are also great, but increase the cooking time slightly and ensure they are cooked through.
- Parmesan: Always use freshly grated cheese. Pre-grated cheese contains additives that prevent it from melting nicely.
- Olive oil: Choose a pleasant-tasting oil. If the olive oil is too bitter, you might be able to taste it in the dish.
- Make in advance: Let the food cool completely, cover the dish, and refrigerate until ready to bake. Bake as instructed, adding 5-10 minutes to the baking time if cooking from chilled. Check that the food is heated through in the middle. If not, give it 5 more minutes and check again.
Nutrition Information
Show Details
Serving
1/4 of the dish
Calories
644kcal
(32%)
Carbohydrates
69g
(23%)
Protein
42g
(84%)
Fat
22g
(34%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
12g
(60%)
Trans Fat
0.01g
(1%)
Cholesterol
81mg
(27%)
Sodium
343mg
(14%)
Potassium
855mg
(18%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
990IU
(20%)
Vitamin C
8mg
(9%)
Calcium
201mg
(20%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 644 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 644kcal | 32% |
| Carbohydrates | 69g | 23% |
| Protein | 42g | 84% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 81mg | 27% |
| Sodium | 343mg | 14% |
| Potassium | 855mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 990IU | 20% |
| Vitamin C | 8mg | 9% |
| Calcium | 201mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
16 reviews
Excellent
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