Chicken Asparagus Pasta Bake
A delicious chicken asparagus pasta bake, 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.
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Pasta and Rice
Cuisine: American
Servings: 4 people
Calories: 644kcal
- 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
- 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.
Serving: 1/4 of the dish | Calories: 644kcal | Carbohydrates: 69g | Protein: 42g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 343mg | Potassium: 855mg | Fiber: 5g | Sugar: 5g | Vitamin A: 990IU | Vitamin C: 8mg | Calcium: 201mg | Iron: 4mg