This chicken asparagus pasta bake is a simple and light casserole, perfect for spring. It's made with six basic ingredients and tastes amazing, something you'll want to cook again and again.
You can't go wrong with this recipe for chicken asparagus pasta bake! The chicken stays juicy, the asparagus keeps a bit of bite, and the olive oil and Parmesan bring everything together without needing a heavy sauce.
If you want more light asparagus dishes, you can try an Asparagus Chicken Soup, or keep things simpler with Sautéed Asparagus with Garlic.
Ingredients: 6 + salt & pepper | Prep Time: 20 minutes | Cook Time: 10 minutes | Servings: 4 | Difficulty: Easy
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Recipe ingredients
This recipe uses a handful of simple ingredients. For more asparagus recipe ideas, check out this collection of Asparagus Recipes.
Asparagus: Fresh green asparagus with firm stalks. You can use broccoli, peas, cauliflower, or green beans instead of asparagus.
- Make this Asparagus and Salmon Quiche too while asparagus is still in season; it's a perfect dish to serve guests.
Chicken: Boneless, skinless chicken breast or chicken thighs.
Pasta: Short pasta like penne, fusilli, or macaroni.
Olive oil: Use good-quality olive oil since the flavor comes through.
Parmesan: Freshly grated Parmesan or Grana Padano.
See the recipe card for full information on ingredients and quantities.
How to make chicken and asparagus bake?
- Step #1: Cook the pasta according to the package instructions, and add the asparagus during the last 3 minutes of the cooking time. Drain well.
- Step #2: Cut the chicken into bite-sized pieces. Cook in a pan with 1 tablespoon olive oil for 3-4 minutes until golden and cooked through. Season with garlic powder.
- Step #3: Place everything in a casserole dish. Add the remaining olive oil and half of the Parmesan. Stir well and adjust the seasoning. Sprinkle with the remaining Parmesan.
- Step #4: Bake for about 10 minutes until lightly golden.
Tips
- Use good olive oil, as it gives the dish most of its flavor
- Grate the Parmesan fresh for better melting
- Don't overcook the asparagus; it should stay slightly firm
- Save the woody asparagus ends and use them to make stock for Cream of Asparagus Soup with Milk or Pea and Asparagus Risotto.
Make in advance, store & reheat
Make in advance: Assemble the dish, let it cool, cover, and refrigerate. Bake when ready, adding 5-10 minutes to the baking time.
Refrigerate leftovers for 2-3 days and reheat in the oven or microwave.
Freeze for up to 3 months. Defrost in the fridge and reheat before serving.
Chicken Asparagus Pasta Bake
Equipment
- Baking dish
Ingredients
- 1 lb asparagus
- 12 oz short pasta Note 1
- 1 lb boneless skinless chicken breast Note 2
- ½ teaspoon garlic powder to taste
- 4 tablespoons olive oil divided, Note 3
- ½ cup Parmesan freshly grated, divided, Note 4
- fine sea salt and black pepper to taste
Instructions
- Preheat the oven to 350°F/ 180°C.
- Preparations: 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.1 lb asparagus
- Cook pasta and asparagus in one pot: 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 short pasta
- Cut chicken: While the pasta cooks, chop the chicken breast into bite-sized pieces. 1 lb boneless skinless 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 + chicken + ½ teaspoon garlic powder + fine sea salt and black pepper
- 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.
- Sprinkle the dish with the remaining Parmesan (Note 5).
- 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.
Kirstin says
Yum! Some of my favorite ingredients combine all in one dish!!!! perfecto!
Monica says
I really want to include some casseroles in my dinner repertoire. This looks simple and delicious!
sara says
I love when you can get veggies IN the main dish! Looks yummy.
Anu - My Ginger Garlic Kitchen says
Loving all your awesome asparagus recipes, and this pasta casserole in no exception. Looks like a super delicious SRC choice, Adina.
Balvinder says
Wow! pasta with asparagus is really a great dish idea for dinner or lunch…
Happened with me too, when a dish looks this beautiful you can't resist until evening.
Susan @ My Wholefood Family says
I love Sarah's blog and this looks delicious! Chicken and asparagus is always a winner. Great pick!
Heather @ Join Us, Pull up a Chair says
Yum this look delicious! It's going on my to make list.
Stephanie says
Simple, easy and delicious. I may need to make this for our next "clean out the fridge" style dinner. Great SRC post!
Tara says
Such a beautiful pasta! Great pick and perfect for spring.
Anne says
This looks so delicious! And your pictures are beautiful too! Great choice for SRC
Our Eating Habits says
It looks like a lovely casserole. Very lovely pictures.
Nammi says
hello 🙂 discovered your lovely blog through Rafeeda's . lovely pasta dish you have here, Asparragus is very expensive over here , but I love them just the same :). Nice To meet you 🙂
Adina says
Hi Nammi. Thanks for stopping by. Nice to meet you too. 🙂
Sarah E. says
Funny story - I saw this on the link up and I was like "YESSSS!! I have to make this recipe. It looks unbelievably good!!" and then I arrived and realized I have had it before because you had my blog. To this day, it is still one of my favorite recipes ever. It's so fast and simple and so so yummy. The Steak & Asparagus Rotini is also pretty good, but I think the chicken recipe is better by a long shot.
Recipe hoarders unite! I definitely agree with you - I would have to live at least a thousand years to make all the recipes I've saved. And I would be happy to do so 😉 Happy reveal day, Adina!
Adina says
Thank you for the recipe, Sarah, it was soooo good!! Happy reveal day to you too. 🙂
Rafeeda says
So easy yet loaded with flavors...
Adina says
Thank you, Refeeda, it was really flavorsome.
Amy (Savory Moments) says
This casserole looks so good! I love asparagus and asparagus season. Perfect SRC choice!
Adina says
Thank you, Ami, you chose a great recipe as well.
ron barnett says
looks delicious, but how many servings does it yield? cook the chicken first? what size pan?
Adina says
Hi Ron. As written in the recipe, this dish serves 4 to 6 people, depending how hungry you are, I suppose, appetites are different. The casserole dish is a medium one, about 25 cm/10 inches long and 10cm/4 inches deep.