This delicious chicken asparagus pasta bake is 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.
You can’t go wrong with this recipe for chicken asparagus pasta bake! It’s easy to make, quick, and made with just a few ingredients – the perfect spring casserole that the whole family will love.
The chicken asparagus casserole only needs some good olive oil, but trust me, that is enough; you will not miss any cream, white or cheesy sauce – this dish is perfect just as it is. The olive oil enhances the delicate asparagus flavor, while a too-cheesy sauce will slightly overpower it.
For more delightful asparagus recipes, check out our Asparagus Chicken Soup, Potato Asparagus Salad, Asparagus and Eggs Breakfast, or Asparagus Coconut Curry.
Recipe ingredients
This recipe calls for just a handful of ingredients and some basic spices.
- Asparagus: A bunch of fresh and crisp green asparagus spears.
- Boneless, skinless chicken breast. Alternatively, you can cook this recipe with boneless skinless chicken thighs. In this case, increase the chicken’s cooking time slightly.
- Pasta: Short pasta shapes like penne, rigatoni, short ribbons, macaroni, fusilli, etc.
- Olive oil: Extra virgin, good quality olive oil.
- Parmesan: Always use freshly grated Parmesan or Grana Padano; it really makes a difference.
- Spices: Fine sea salt or kosher salt, ground black pepper, and garlic powder
How to make chicken and asparagus casserole?
- Preheat the oven.
- Cook the pasta and the asparagus: Bring a large pot of water to a boil. During this time, wash the asparagus spears and remove their woody lower ends (See Expert Tips). Next, cut the stalks into 3-4 smaller pieces.
- Once the water boils, add salt and then the noodles. Cook the pasta according to the package instructions but remember to add the asparagus during the last 3 minutes of the cooking time (1). Drain well.
- Chicken: While the pasta cooks, prepare the chicken.
- Cook: Cut the breasts into bite-size pieces and gently fry them in 1 tablespoon of olive oil for about 3-4 minutes; the chicken should be golden and cooked through. Add garlic powder to taste; I added about ½ teaspoon (2).
- Assemble the casserole dish: Mix all the ingredients in a casserole dish. Stir in the remaining olive oil and half of the grated Parmesan.
- Stir well, adjust the taste with salt and pepper, and sprinkle the casserole with the remaining Parmesan (3).
- Bake in the preheated oven (350°F/180°C) until lightly golden, about 10 minutes (4).
Expert Tips
- Don't discard the woody ends of the asparagus stalks; freeze and use them later (together with other veggies) to make vegetable broth. Use the broth to make this Asparagus and Chicken Risotto, for instance.
- The olive oil should be good-tasting, as you can taste it in the recipe. Don’t choose any oil that’s too bitter.
- Parmesan: Use freshly grated cheese. Pre-grated cheese doesn’t taste as good. On top of that, it contains additives that prevent it from melting nicely.
Recipe FAQs
Yes, the chicken asparagus pasta bake can be made in advance.
Prepare everything, assemble the dish, let it cool completely, and cover it. Then, refrigerate it until ready to bake.
Bake as directed, adding 5-10 minutes when baking from chilled.
Sure. I often make this bake with broccoli florets when asparagus is out of season.
You could also make it with peas, cauliflower, or green beans. Or a frozen vegetable mix of your liking.
Refrigerate leftovers in an airtight container for 2-3 days. Reheat in the oven or microwave until heated through.
Freeze leftovers airtight for up to 3 months. Defrost in the fridge and reheat in the oven or microwave before serving.
More delicious pasta bakes
- Ham and Cheese Pasta Bake Recipe
- Bolognese Pasta Bake
- Chicken and Bacon Pasta Bake
- Tortellini Vegetable Bake
- Leftover Turkey Pasta Recipe
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Chicken Asparagus Pasta Bake
Equipment
- Baking dish
Ingredients
- 1 lb asparagus 450 g
- 12 oz short pasta 360 g, Note 1
- 1 lb boneless skinless chicken breast 450 g, Note 2
- 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
- fine sea salt and black pepper to taste
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.
Lauren @ Sew You Think You Can Cook says
We like our asparagus, but I'm definitely in a rut on how to prepare it. Can't go wrong with a pasta caserole though.
Adina says
A casserole is always good, nothing can go really wrong there... 🙂