Go Back
+ servings
chicken asparagus casserole ready to be served

Chicken Asparagus Pasta Bake

A delicious chicken asparagus pasta bake, light yet comforting, perfect for this time of the year.
Course Pasta and Rice
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 525kcal
Author Adina


  • 450 g/ 1 lb asparagus
  • 450 g/ 1 lb chicken breast
  • 360 g/ 12 oz pasta short pasta
  • garlic powder to taste ½ to 1 teaspoon
  • 4 tablespoons olive oil divided
  • 50 g/ 1.8 oz/ ½ cup Parmesan freshly grated
  • fine sea salt and black pepper


  • Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
  • 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 in 3 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 4 minutes of the cooking time. Drain everything well.
  • While the pasta cooks, chop the chicken breast into bite-sized pieces. Heat 1 tablespoon olive oil in a large pan and fry the chicken pieces until golden brown and cooked through, 3-4 minutes. Add some garlic powder, salt and pepper to taste.
  • Place the pasta and asparagus into a casserole dish. Add the chicken, 3 tablespoons olive oil, and half of the Parmesan. Mix well, adjust the taste with salt and pepper, level and sprinkle with the remaining Parmesan.
  • Bake for about 10 minutes until golden brown.



Serving: 1/4 of the dish | Calories: 525kcal | Carbohydrates: 34g | Protein: 46g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Cholesterol: 106mg | Sodium: 621mg | Fiber: 4g | Sugar: 2g