Penne with Chicken and Asparagus Recipe

Name: Penne with Chicken and Asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 1 (16 ounce) package dried penne pasta; 5 tablespoons olive oil, divided; 2 skinless, boneless chicken breast halves - cut into cubes; 0.25 teaspoon garlic powder, or more to taste; salt and ground black pepper to taste; 0.5 cup low-sodium chicken broth; 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces; 1 clove garlic, thinly sliced; 0.25 cup grated Parmesan cheese

Cook Time: 20 minutes

This recipe yields 8 servings. The ingredient amounts have been adjusted automatically, but cooking times and steps remain unchanged. Not all recipes scale perfectly, so please consider the size of your dish and serving needs when following this recipe.

Ingredients

1 (16 ounce) package dried penne pasta
5 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into cubes
teaspoon garlic powder, or more to taste
Salt and ground black pepper to taste
cup low-sodium chicken broth
1 bunch slender asparagus spears, trimmed and cut into 1-inch diagonal pieces
1 clove garlic, thinly sliced
cup grated Parmesan cheese

Directions

Step 1: Begin by gathering all your ingredients to ensure everything is ready for cooking.

Step 2: Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook, stirring occasionally, until the pasta is tender yet firm to the bite, about 11 minutes. Once cooked, drain the pasta and set it aside.

Step 3: While the pasta is cooking, heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the cubed chicken to the skillet, seasoning it with teaspoon of garlic powder, salt, and pepper. Cook and stir for about 5 minutes, or until the chicken is browned and the juices run clear. Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.

Step 4: Pour the chicken broth into the same skillet, scraping up any flavorful bits from the bottom. Add the asparagus, sliced garlic, and another pinch of garlic powder. Season with salt and pepper. Cover the skillet and steam the asparagus until it is just tender, which should take about 5 to 10 minutes.

Step 5: Once the asparagus is tender, return the chicken to the skillet and cook everything together for 2 to 3 minutes, or until the chicken is heated through.

Step 6: Transfer the drained penne pasta to a large mixing bowl. Pour the chicken and asparagus mixture over the pasta and toss everything together until well combined. Let the dish sit for about 5 minutes to allow the flavors to meld.

Step 7: Stir in the remaining 2 tablespoons of olive oil, and then sprinkle the dish with the grated Parmesan cheese. Serve and enjoy!

Nutrition Facts

Per serving:

Calories: 332
Total Fat: 11g (14% of daily value)
Saturated Fat: 2g (10% of daily value)
Cholesterol: 20mg (7% of daily value)
Sodium: 69mg (3% of daily value)
Total Carbohydrate: 43g (16% of daily value)
Dietary Fiber: 3g (11% of daily value)
Total Sugars: 3g
Protein: 17g (33% of daily value)
Vitamin C: 4mg (4% of daily value)
Calcium: 57mg (4% of daily value)
Iron: 3mg (17% of daily value)
Potassium: 301mg (6% of daily value)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. If you have specific dietary restrictions, consult a healthcare professional before preparing this recipe.

Penne with Chicken and Asparagus Recipe

History of the Dish

The combination of chicken and asparagus dates back to ancient Roman times, as both ingredients were staples in Mediterranean diets. However, the dish of penne with chicken and asparagus as we know it today is a more recent creation, emerging in Italian-American cuisine in the late 20th century. It was developed as a quick and nutritious weeknight meal, reflecting the growing popularity of lighter, vegetable-infused pasta dishes. The dish, while not an ancient Italian classic, has become a beloved comfort food that celebrates the simplicity of fresh ingredients.

Regional Variations

While this dish is popular in the United States, its roots can be traced to the Mediterranean diet, which emphasizes fresh vegetables, lean proteins, and pasta. In Italy, variations of the dish can be found, especially in the southern regions where asparagus is abundant. In regions such as Puglia and Campania, asparagus is often paired with pasta dishes, though other vegetables might be included, and the preparation might incorporate local olive oils and herbs. The American version, however, tends to favor a lighter, broth-based sauce rather than a creamy one, which aligns with the health-conscious trends of the past few decades.

Difference from Similar Dishes

At first glance, penne with chicken and asparagus might seem similar to other pasta dishes, but there are distinct differences. Unlike creamy Alfredo or pesto pasta dishes, this recipe uses a light chicken broth as the base, which allows the natural flavors of the asparagus and chicken to shine through. Additionally, the lack of a heavy sauce makes it a much lighter option compared to other pasta dishes that are typically drenched in cream or tomato-based sauces. This makes the dish an excellent choice for those looking for a healthy, balanced meal without sacrificing flavor.

Where is it Usually Served?

Penne with chicken and asparagus is often served in casual dining settings, particularly as a weeknight dinner at home. It's also popular at bistros and Italian-American restaurants that focus on light pasta dishes. Because of its simplicity and relatively quick preparation time, it's often found on restaurant menus during the spring and early summer when asparagus is in season. The dish is frequently paired with a light white wine, such as Pinot Grigio or Sauvignon Blanc, to complement the fresh flavors of the asparagus and chicken.

Interesting Facts

Asparagus is a member of the lily family and has been cultivated for over 2,000 years.
Chicken, a lean protein, is a perfect complement to asparagus, providing a balanced, nutrient-dense meal.
Penne pasta, which means "pen" in Italian, gets its name from its distinctive cut, which resembles the shape of a quill or pen.
The combination of garlic, olive oil, and chicken broth in this dish adds layers of savory flavor without overwhelming the freshness of the vegetables.

Conclusion

Penne with chicken and asparagus is a light, flavorful, and healthy pasta dish that has become a favorite for home cooks and restaurant chefs alike. Whether you're looking for a simple weeknight meal or a dish to serve at a casual dinner party, this recipe is a versatile and satisfying choice. With its roots in the Mediterranean diet and its modern American twist, this dish bridges the gap between traditional and contemporary cooking, making it a perfect addition to any meal rotation.

FAQ about Penne with Chicken and Asparagus Recipe

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the microwave or heat it in a skillet with a splash of chicken broth or water to prevent it from drying out.

Yes, you can prepare the chicken and asparagus mixture ahead of time and store it in the refrigerator for up to 24 hours. When ready to serve, cook the pasta and combine everything. This will help speed up the cooking process.

You can customize this recipe by adding different vegetables such as broccoli, spinach, or mushrooms. Some people also like to add a creamy sauce by stirring in heavy cream or cream cheese for a richer flavor.

Yes, frozen asparagus can be used, but it's important to thaw and drain it before cooking. You may need to adjust the cooking time slightly since frozen asparagus can become softer faster than fresh.

Yes, simply substitute the regular penne pasta with a gluten-free version. You can find gluten-free pasta in most grocery stores, and it works just as well in this dish.

While this dish is best enjoyed fresh, you can freeze leftovers. However, the texture of the asparagus may change after freezing and reheating. To freeze, let the dish cool completely, then store it in an airtight container or freezer-safe bag for up to 2 months. Reheat thoroughly before serving.

If you don't have chicken broth, you can use vegetable broth, or water with a bouillon cube. Alternatively, you could use white wine for a bit of extra flavor, or even a combination of both water and a bit of soy sauce for depth.

Absolutely! You can use any type of pasta you like, such as fusilli, farfalle, or spaghetti. Just be sure to adjust the cooking time based on the type of pasta you choose.

If you prefer a spicier dish, you can add crushed red pepper flakes or a pinch of cayenne pepper to the chicken while cooking. Additionally, you can top the dish with some freshly ground black pepper before serving for an extra kick.

If you don’t have Parmesan cheese or want to substitute it, you can use Pecorino Romano for a sharper flavor or a combination of other hard cheeses like Grana Padano. For a dairy-free version, try a vegan Parmesan substitute made from cashews or nutritional yeast.

Comments

mrsrobinson97

10/06/2025 01:52:54 PM

Yeah! A meal that both the parents and the kids (ages 3 & 5) will eat! I added a can (drained)artichoke hearts when the asparagus was steaming. I didn't have any chicken broth so I threw in a cube of chicken bouillon to 1.5 cups of water. When the pasta is mixed in the penne drank up all of the broth - so there was really no sauce. I offered crushed red peppers on the side for the adults and plenty of parmesan for the kiddos! And everyone was happy!

LAUREL B

06/21/2006 09:39:54 AM

Okay, so I posted this recipe but I wanted to let you all know that I added sauted mushrooms to the mix and it came out even better. Also for those of you wanting a sauce type of pasta dish this is not for you. It is very lite and any of the broth mixture gets sucked up into the pasta while you have it sit for 5 minutes. If it is too bland just add more galic powder and salt and pepper.

tosamom

03/31/2020 11:24:35 PM

Tasty, easy one dish meal. I added extra garlic powder, salt and pepper, as well as doubled the sliced garlic (and I minced that). I wanted a bit saucier sauce, so I added about one-half cup of Half ‘n Half, as well as some corn starch to thicken it all. Awesome!

Alyssa Spencer

08/07/2018 02:35:09 PM

I made this using whole wheat penne and extra garlic, just because we really like it. It came out very well. I did remove the olive oil from the skillet when the chicken was done, because it didn't specify to do so, but there was still a lot in the skillet. I'm not sure if I was supposed to do that or leave, but I am glad I did. I used a lot of pepper and a fair amount of salt and garlic powder to give it plenty of flavor. I also used a parmesan wedge and grated it and I think that gave it a much better end result than the pre-shredded or grated stuff that is a powder-like consistency would. My husband is kind of picky, but loves asparagus and he liked it and my step-daughter who is pretty picky and doesn't like asparagus much still ate it without complaining so that's a win for a slightly healthier meal in my house.

Marcia

05/23/2018 12:00:09 AM

This is quick and easy and very tasty. I used twice the recommended number of breast halves (4 or 5 oz per serving), and that was a nice amount to make this a hearty one-dish meal. I cooked the chicken and asparagus while the pasta was boiling, and then dumped the chicken and hot pasta into the sautée pan with the asparagus, which was cooked to perfection after 5 minutes of steaming. The meal was ready, start to finish, in 15 or 20 minutes. This didn’t have the real wow factor required for 5 stars, but it was great, given how quick and easy it was to make. It would be good with a tomato or creamy alfredo sauce too, so next time I will change it up a bit with one of those.

Molly Frasher

06/13/2018 02:47:02 AM

We love this recipe! The only thing I do differently is I use boneless/skinless chicken legs and thighs instead of breasts. I bread the meat with a mixture of Italian bread crumbs and Parmesan cheese and pan fry in olive oil. I always use more Parmesan at the end too-usually at least a cup.

mnnlicheDamme

11/06/2017 01:56:15 AM

Super yummy! I sautéed the chicken in onions and added paprika, oregano, and basil to the seasonings. I also added mushrooms to the dish (sautéed them after removing the chicken and before adding the stock and asparagus). A hunk of butter mixed in at the end also added a nice touch - will make again!

jerrieallard

03/02/2021 02:47:34 AM

We really enjoyed this dish. We like more flavor and sauce so I made a few modifications. I cubed the chicken and seared it in the pan with onion and seasonings. Used 1 1/2 C broth and seasoned generously with garlic, garlic/herb seasoning from Costco, Unami seasoning from Trader Joe’s and kosher salt. Super easy dish and ready to eat in 45 minutes.

Richard Taylor

03/24/2020 11:53:04 PM

Quick, easy, and everyone enjoyed it.

moviegrl26

12/04/2017 01:08:49 AM

This was a good, light pasta meal. I also added sauteed mushrooms, a can of drain artichoke hearts, and sundried tomatoes. I also grilled the chicken breasts then cut them up and added later. I did also have to add some more chicken broth. A warning that there isn't much flavor in terms of spices, but all of these ingredients have such great natural flavors! Will definitely make this again.

diatin10

05/15/2020 01:44:06 AM

great base recipe. added spinach and 1/4 cup cream cheese and 1/4 cup milk to make a little sauce.

Margo Klein

08/10/2025 01:11:39 AM

Fine as written. I added some cream cheese at the end to make it richer.

Carlene Davis

07/17/2025 04:17:21 PM

This was good, definitely a light but hearty dish. Next time I think I’ll add cherry tomatoes with the asparagus to give it that extra kick of flavor

Paula Tucker

05/18/2025 09:26:35 PM

My Husband and I love this recipe. Have made this many times. I do add extra garlic powder and chicken broth. I was able to get fresh asparagus on sale. So this time extra asparagus. It makes for great leftovers even cold. And when asparagus is not in season I have used broccoli and might try spinach next time.

NiftyHerb9447

03/29/2025 11:21:49 PM

super easy to make and delicious. not heavy either.

Juliette

07/05/2024 11:31:28 PM

I've made this a few times over the years. It's a great fresh tasting quick spring meal.

Antoinette Johnson

05/21/2024 10:30:42 PM

I made this in 2009 and made a notation on the recipe that it came out great. I don't remember if I mad any adjustments. It's 2024 now.

Traycee Cosenza

05/15/2024 11:40:36 PM

Bland as is so I added fresh garlic and a few extra seasonings. Doubled the cheese and chicken broth so the pasta absorbed some additional flavor. next time I will use fresh basil in addition to the extra garlic, salt & pepper along with some fresh crushed pepper. This was also good next day as a cold dish.

Erik Kozman

05/01/2024 07:11:58 PM

We did like this dish and will definitely do it again. This is the perfect if your looking for a light spring/summer dish. Easy-to-follow recipe and the author is right about adding more parmesan, garlic, salt, and/or pepper, if the dish is to bland. We had plenty for leftovers, so the next day, I added lemon zest and the citrus flavor made the this dish pop. I could also see adding mushrooms to it too, if you're looking for more umami flavors. Thanks for the recipe!

Tammy C

04/10/2024 11:29:20 PM

Easy and delicious!

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Penne with Chicken and Asparagus Recipe

Ingredients

Directions

Nutrition Facts

History of the Dish

Regional Variations

Difference from Similar Dishes

Where is it Usually Served?

Interesting Facts

Conclusion

FAQ about Penne with Chicken and Asparagus Recipe