This chicken and asparagus pasta is a quick and easy, light-tasting dish that's ready in about 30 minutes so perfect for weeknight dinners.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
332 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
Step 2
While the pasta is cooking, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken and season with 1/4 teaspoon garlic powder, salt, and pepper. Cook and stir until chicken is cooked through and browned, about 5 minutes. Remove chicken to a paper towel-lined plate.
Step 3
Pour chicken broth into the skillet. Stir in asparagus, sliced garlic, and another pinch garlic powder. Season with salt and pepper. Cover and steam until asparagus is just tender, 5 to 10 minutes. Return chicken to the skillet and cook until heated through, 2 to 3 minutes.
Step 4
Stir chicken mixture into pasta and mix well. Let sit for about 5 minutes. Drizzle with remaining 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.
Ingredients
¼ cup grated Parmesan cheese
salt and ground black pepper to taste
2 skinless, boneless chicken breast halves - cut into cubes
½ cup low-sodium chicken broth
5 tablespoons olive oil, divided
¼ teaspoon garlic powder, or more to taste
1 clove garlic, thinly sliced
1 (16 ounce) package dried penne pasta
1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
