Chicken asparagus pasta is the perfect weeknight meal for spring! It has tender chicken and fresh asparagus, all tossed in a creamy yet light sauce that tastes simply amazing!

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If you’re looking for a chicken pasta recipe that’s super easy to make on a busy weeknight and also has some veggies in it, this chicken asparagus pasta is definitely something to try.
Much like my other chicken pasta recipes, such as Chicken Broccoli Pasta or Creamy Rasta Pasta, this pasta with chicken and asparagus has tender bits of chicken tossed with fresh veggies and a deliciously creamy sauce even the pickiest of eaters will love.
It’s a perfect recipe to make in the spring when there’s lots of fresh asparagus available!
Why you’ll love this chicken asparagus pasta
- Light yet creamy and bursting with flavor
- Super easy to make it your own
- Weeknight saviour dinner the entire family will love!
What you’ll need
Asparagus — Fresh asparagus typically has some tough woody ends that you need to remove. Cut the tips into bite-size pieces, and feel free to add more than recommended if you like.
Chicken — Chicken breast fillets are perfect in this recipe to keep things lean, but if you’d like more flavor and juiciness, opt for boneless, skinless chicken thighs instead.
Olive oil + butter — I like to cook the chicken in a mix of olive oil and butter for extra flavor and creaminess. You can use just one of them if you like.
Leeks — For that spring touch! You can substitute it with shallots or yellow onion, but make sure you dice it finely.
Italian seasoning — This is a super convenient way to add extra flavor to the pasta dish.
Cream cheese — I used Philadelphia cream cheese to make the light sauce for this pasta with chicken and asparagus.
Parmesan — Freshly grated is always best, and remember to top off individual servings with extra Parmesan for even more flavor.
Pasta — I used penne pasta in this recipe but any kind of short pasta would do.
Pro tip
Make sure you don’t overcook the asparagus — only add it to the pasta water for a couple of minutes so it retains its crispiness and bright color.
How to make chicken and asparagus pasta
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Cook the pasta and asparagus: Boil a pot of salted water. Cook the pasta al dente and add the asparagus for the last 2-3 minutes.
Cook the chicken: Sauté the chicken in olive oil and butter until cooked through and golden.
Make the sauce: Sauté the leeks and garlic in the pan, then add Italian seasoning, chicken stock, and cream cheese. Stir until the sauce is smooth.
Combine and serve: Add pasta, asparagus, Parmesan, and basil to the sauce. Toss to coat. Season to taste and serve with additional Parmesan.
Substitutions and variations
- Switch the protein — Swap the chicken for other proteins like shrimp, Italian sausage, or pancetta. For a vegetarian twist, use crispy tofu or chickpeas.
- Add more veggies to the mix! Try chopped broccoli, bell peppers, zucchini, or mushrooms.
- Use Pecorino Romano instead of Parmesan for a saltier finish.
Helpful tips
- Don’t skimp on the salt for the pasta. Properly salted pasta is essential for flavor. When in doubt, remember that it should taste like seawater.
- Don't overcook the chicken. It should be cooked through but still juicy. Just a bit of golden color on the outside is perfect.
- Leeks hide dirt! They grow in sandy soil, so give those layers a good rinse.
What to serve with asparagus and chicken pasta
This pasta dish is a complete meal on its own, but you can serve it with some garlic bread or a simple salad if you like.
Leftovers and storage
- Storing: Place leftovers in an airtight container and refrigerate for up to 3 days.
- Reheating: Gently rewarm on the stovetop over low heat, adding a splash of water or broth to loosen the sauce if needed. You can also reheat individual portions in the microwave.
- Freezing: Freeze in individual portions or a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
More chicken pasta recipes
If you’ve tried this chicken asparagus recipe, please rate it and leave me a comment below! I’d love to hear how it turned out.
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Chicken Asparagus Pasta
Ingredients
- 8 oz (250 g) penne, or another short pasta
- ½ lb (250 g) asparagus tips, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 lb (450 g) chicken breast fillets, cut into bite-size pieces
- 1 medium leek, sliced (white and light green parts only)
- 2 garlic cloves, freshly chopped
- 1 teaspoon Italian seasoning
- ½ cup (125 g) low-sodium chicken stock
- 4 oz. (120 g) cream cheese
- ⅓ cup (30 g) Parmesan, grated
- 6-8 fresh basil leaves
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of water to a boil, salt generously and cook the pasta al dente according to the package directions. Add the asparagus tips to the boiling water for the last 2-3 minutes. Reserve 1-2 cups of the cooking water before draining.8 oz penne½ lb asparagus tips
- Meanwhile, add the olive oil and butter to a skillet or pot. Cook the chicken over medium-high heat for 5-6 minutes or until cooked through and slightly golden.
- Lower the heat to medium and add the sliced leeks and garlic. Cook for another 2 minutes, stirring often, then stir in the Italian seasoning.
- Add the chicken stock and cream cheese and stir well until completely melted.½ cup low-sodium chicken stock4 oz. cream cheese
- Next, add the cooked pasta and asparagus to the pan and toss well to combine.
- Stir in the grated Parmesan and fresh basil leaves, then adjust the seasoning to taste. Serve immediately with some extra freshly grated Parmesan on top if you like.
Video
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Cheryl Kaminer Byrom says
What is the reserved pasta water for?
Alice says
That's in case the sauce looks to thick. Loosening it up with pasta water is best because the starches will make the sauce cling to the pasta.
Jrizzo says
The cheese flavor really comes through I will make this again
Jacob Daniel Craig says
Really easy to make and feeds a family of 4!
Alice says
I'm so glad to hear that, Jacob!