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Asparagus and chicken pasta is exactly what you need if you’re craving a great recipe with fresh flavors and creamy goodness. Juicy chicken, crisp asparagus, and perfectly al dente pasta bathed in a luscious, creamy lemon sauce. A sprinkle of fresh dill ties it together, giving every bite a bright, refreshing finish.
This creamy pasta dish perfectly balances richness and zest for a busy weeknight dinner the whole family will love!
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Why you’ll love it
- Quick and easy chicken dinner: This is one of my favorite chicken pasta recipes featuring minimal prep time, bold flavor, and all in less than thirty minutes.
- Light Yet Indulgent: Using Greek yogurt instead of heavy cream or cream cheese keeps the sauce rich and velvety while making it a lighter, healthier option.
- Fresh and Flavorful: Lemon juice and fresh herbs brighten the dish, perfectly complementing the crisp-tender asparagus and juicy, pan-seared chicken.
Ingredients
Ingredient quantities and full instructions are in the printable recipe card at the bottom of this post.
- Penne pasta: I’m using a gluten-free penne for this recipe, but any short pasta shape works equally well. You can use rotini, farfalle (bowtie pasta), rigatoni, or fusilli.
- Asparagus: Fresh asparagus is a favorite spring vegetable, and the star of this dish. I don’t recommend using frozen or canned asparagus because the texture is not as crisp and can even be mushy. You can usually find fresh asparagus at the grocery store, depending on the time of year and your location.
- Chicken: Boneless skinless chicken breasts are a go-to for lean protein. However, you can use boneless skinless chicken thighs instead.
- Greek yogurt: Plain, full-fat Greek yogurt gives this dish a delicious creamy texture without using heavy cream. I use it to create creamy pasta dishes like this one, and others (like salmon spinach pasta, or Shrimp and Salmon Alfredo). Because yogurt is already fermented, it won’t curdle when we add lemon juice.
- Parmesan cheese: Freshly grated parmesan is always best. Pre-grated parmesan doesn’t have the best flavor and it contains an anti caking agent which prevents the cheese from melting smoothly. Romano cheese works here, and you can even use goat cheese.
- Lemon: You’ll use both the lemon zest and juice in this recipe for maximum lemon flavor.
- Fresh dill: Lemon and dill are very complimentary flavors in this recipe. Fresh parsley, basil, or chives are delicious alternatives, too.
How to make it
- Cook the pasta in a large pot of boiling water according to the package instructions. Add the asparagus to the pasta pot for the last few minutes of cooking time. Heat the oil over medium-high heat in a large skillet. Season and sauté chicken until golden brown and cooked through, then set aside.
- Whisk the Greek yogurt, lemon juice, and zest into the bottom of the hot pan.
- Add the cooked pasta, and asparagus, chicken, and reserved pasta water (if needed) back to the pot and toss gently.
- Stir in parmesan cheese and garnish with fresh dill before serving.
Helpful Tips
- Cooking pasta. Overcooked pasta is soft and mushy, and no one wants that! Al dente pasta is tender but still has a slight bite to it. Use a timer according to the time stated on the package, and sample of piece of the pasta so you know when to stop cooking and drain it.
- Cooking asparagus. I add the asparagus to the pasta for the last few minutes of cooking. It eliminates an extra pan to wash, but you can also roast, steam, or air fry asparagus and add it to the cooked pasta at the end.
- Trim asparagus. If your asparagus isn’t pre-trimmed, snap off the fibrous ends before cooking. To do this, gently bend each stalk until the woody end snaps off at the natural breaking point.
- Cooking chicken. I cut the chicken into bite-sized pieces for quick cooking and even browning. Use a large sauté pan and place the chicken pieces in a single layer so each piece gets golden brown on both sides and cooked through. You can also use an air fryer to cook the chicken at 400° for 10 minutes.
- Reserve some pasta water. The pasta water contains starch that helps emulsify fats while thinning out the creamy sauce a little bit. You may not need it, but if you do, pasta cooking water is your secret weapon for creating the best pasta sauce! If you forget to scoop out the water before draining (and I have), just use a little chicken broth if your cream sauce is too thick.
- Spices. I’ve kept this pasta recipe simple to really let the lemon and dill combo star. If you want to you can season the chicken with Italian seasoning, garlic powder or minced garlic. I love to add just a pinch of red pepper flakes to the pasta sauce for a little kick of spice.
- Vegetables. You can add more vegetables to this chicken and asparagus pasta. Some great choices are green beans, zucchini, halved cherry or grape tomatoes, or green peas.
- Storage. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating. Warm leftovers gently on the stovetop over low heat, adding a little milk or chicken stock to loosen the creamy sauce. Alternatively, microwave in 30-second intervals, stirring in between to prevent drying out.
Serving Suggestions
Serve asparagus chicken pasta with lemon wedges and extra parmesan cheese. Garlic bread or a slice of my sun-dried tomato quick bread are perfect, too. A simple green salad with cherry tomatoes is always a refreshing side dish for a filling pasta dinner. Other than that, this is really a complete meal on its own!
Adults can enjoy chicken asparagus pasta with a chilled glass of Sauvignon Blanc or light Pinot Grigio. For a crisp, fruity finish, complete your hearty meal with a scoop of lemon sorbet or homemade black currant ice cream. Keep things light while tying in the yogurt from the pasta sauce with a berry parfait or pistachio mint frozen yogurt for dessert.
Recipe FAQs
I don’t recommend it. Frozen asparagus is softer and can get mushy when cooked in water, but you can use it in a pinch. Thaw and pat it dry beforehand to prevent excess water from thinning the sauce.
Chicken is fully cooked when it reaches an internal temperature of 165°F. Use a meat thermometer to check the thickest part of the pan-seared chicken to ensure it’s safe to eat without being overcooked.
I do prefer Greek yogurt over sour cream, because it has more protein and less fat. But, sour cream will definitely work instead of Greek yogurt.
Want more asparagus?
Here are a few other great ways to use this delicious spring vegetable.
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
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Asparagus and Chicken Pasta
Asparagus and chicken pasta is exactly what you need if you’re craving a quick and delicious recipe with juicy chicken, crisp asparagus, and perfectly al dente pasta in a creamy lemon dill sauce.
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Servings: 6
Calories: 380kcal
Instructions
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In a large pot, cook the pasta according to the package directions.
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While the pasta cooks, heat the oil over medium-high heat in a large skillet.
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Pat the chicken dry with paper towels. Season the chicken pieces with salt and pepper. Add them to the pan in a single layer and cook, flipping halfway through, until they’re browned and cooked through. Remove from heat and set aside.
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During the last 2 to 3 minutes of the pasta’s cooking time, add the chopped asparagus pieces to the pot with the pasta. Continue cooking until the asparagus is tender-crisp, and the pasta is al dente. Reserve a half cup of the pasta water, then drain into a colander.
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Add the Greek yogurt, lemon juice and zest to the hot pot and stir over medium heat to combine.
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Return the pasta and asparagus to the pot, add the chicken, and stir together. Add the reserved pasta water, a little at a time, to thin the sauce if desired.
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Stir in the parmesan cheese and garnish with fresh dill before serving.
Notes
- Cooking pasta. Overcooked pasta is soft and mushy, and no one wants that! Al dente pasta is tender but still has a slight bite to it. Use a timer according to the time stated on the package, and sample of piece of the pasta so you know when to stop cooking and drain it.
- Trim asparagus. If your asparagus isn’t pre-trimmed, snap off the fibrous ends before cooking. To do this, gently bend each stalk until the woody end snaps off at the natural breaking point.
- Cooking chicken. I cut the chicken into bite-sized pieces for quick cooking and even browning. Use a large sauté pan and place the chicken pieces in a single layer so each piece gets golden brown on both sides and cooked through. You can also use an air fryer to cook the chicken at 400° for 10 minutes.
- Reserve some pasta water. The pasta water contains starch that helps emulsify fats while thinning out the creamy sauce a little bit. You may not need it, but if you do, pasta cooking water is your secret weapon for creating the best pasta sauce! If you forget to scoop out the water before draining (and I have), just use a little chicken broth if your cream sauce is too thick.
- Spices. I’ve kept this pasta recipe simple to really let the lemon and dill combo star. If you want to you can season the chicken with Italian seasoning, garlic powder or minced garlic. I love to add just a pinch of red pepper flakes to the pasta sauce for a little kick of spice.
- Vegetables. You can more vegetables to this chicken and asparagus pasta. Some great choices are green beans, zucchini, halved cherry or grape tomatoes, or green peas.
- Storage. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating. Warm leftovers gently on the stovetop over low heat, adding a little milk or chicken stock to loosen the creamy sauce. Alternatively, microwave in 30-second intervals, stirring in between to prevent drying out.
Nutrition
Serving: 1serving | Calories: 380kcal | Carbohydrates: 48g | Protein: 29g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 303mg | Potassium: 647mg | Fiber: 4g | Sugar: 4g | Vitamin A: 752IU | Vitamin C: 16mg | Calcium: 82mg | Iron: 3mg
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Colleen
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