Asparagus Chicken Pasta

tong grabbing some chicken asparagus pasta from pan

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4.95 from 20 votes

Easy to make pasta dish made with sliced tender pieces of chicken, tossed in with asparagus, tomatoes, and some pesto.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Italian

Diet: Low Lactose

Servings:

Author: Rena

Equipment

Stainless Steel Skillet
cutting board
Medium Pot to cook pasta
Sharp Chef's knife

Ingredients

1 lb Boneless, Skinless Chicken Breast sliced in half lengthwise
1 Tsp Kosher Salt divided
½ Tsp Freshly Ground Black Pepper divided
1 lb Asparagus ends trimmed, cut into 2-inch pieces
2 Cups Cherry or Grape Tomatoes
¼ Cup Basil Pesto
3 Garlic Cloves minced
3 Tbsp Olive Oil divided
12 oz Dry Whole Grain Fettuccine or linguine

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.

Video

Notes

Substitutes:

Use any pasta of choice
If you don't like asparagus, use broccoli or zucchini
Any other meat like shrimp will work well.

Storage:

Place leftovers in a container and store them in the fridge for up to 4 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.

Nutrition