This Creamy Chicken Asparagus Pasta and Cheese Recipe is a lightened-up version of homemade pasta shells and cheese. It’s made with chicken, asparagus, cream cheese, and feta, and is basically the ultimate adult version of mac and cheese!
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Cheesy Chicken Asparagus Pasta
This Cheesy Chicken Asparagus Pasta recipe may or may not have happened because of what I had in my fridge recently… Okay, so to be exact I had 2 chicken breasts, 10 asparagus stalks, some feta cheese crumbles, and 4 ounces of neufchâtel cheese. But, it turns out that this was the perfect combination because there are SO many flavors going on in this dish, and I love it!
I really do feel like this is the adult version of mac and cheese, though kids will probably be on board with it, too (even if it does have veggies!). This chicken pasta uses two kinds of cheese – neufchâtel and feta – resulting in a cheesy, creamy bowl of pasta with juicy chicken that you’ll want to make over and over again.
The good news there is that you can make this chicken and asparagus recipe in just 40 minutes, which is definitely doable for a weeknight (most of the time, anyway). Plus, you probably won’t have to make a side dish because the veggies are already included in the main course!
Oh! And if you’re looking for more asparagus pasta recipes, check out this Garlic Butter Asparagus Pasta! It’s perfect as a side dish or a light dinner.
Why You’ll Love This Chicken and Asparagus Recipe
Chicken asparagus pasta is a go-to meal in my house for a couple of reasons. Here’s why my family and I love it so much:
- Extra Cheesy. Neufchâtel is similar to cream cheese, just with some more tangy flavor to it, so it results in an ultra-creamy cheese sauce. You’ve gotta get in on this cheesy goodness to understand how awesome it is!
- Easy. This pasta involves a lot of stirring, but not much else! The prep work is relatively minimal and the meal comes together pretty quickly.
- Crowd-Pleaser. Who would turn down a bowl of creamy, cheese-covered pasta? I don’t know about you, but I can’t think of too many examples.
What You’ll Need
Alright, let’s talk ingredients! The exact quantities for each one can be found below in the recipe card, but here are a few small notes.
- Pasta – I like to use pasta shells, but you can use other small pasta like fusilli, etc.
- Butter – Feel free to use unsalted or salted butter, either works.
- Olive Oil – I tend to use extra virgin olive oil, but canola oil is also good.
- Chicken – Boneless skinless chicken breasts are my go-to, but chicken thighs could also work.
- Onion – Make sure to grab a yellow onion to dice before starting.
- Garlic – I like to mince garlic cloves by hand because I think it provides the best flavor, but store-bought minced garlic also works.
- Seasoning – We’ll just be using a simple blend of salt and fresh ground pepper today.
- Chicken Broth – Vegetable broth can be substituted, it just changes the flavor slightly.
- Asparagus – Cut the stalks into 2-inch pieces and make sure to break off and discard the woody ends of the asparagus.
- Cheese – As mentioned above, we’ll use both neufchâtel and crumbled feta cheese.
- Milk – I like to use skim milk, but 1 or 2% milk should be fine, too.
How to Make Chicken Asparagus Pasta
Every time I make this meal it’s a struggle not to start eating it straight out of the pan! Here’s how it all comes together:
- Cook the pasta. Prepare the pasta shells according to the package directions.
- Cook the chicken. Meanwhile, heat your butter and olive oil in a large nonstick saute/frying pan. Then, add the chicken, onion, and garlic. Season the mix with salt and pepper, and cook it over medium-high heat for 5 to 6 minutes, stirring frequently, until the chicken is browned and cooked through.
- Add the chicken broth and bring everything to a boil. Next, stir in the asparagus and continue to cook for 6 minutes, or until the liquid has reduced and the asparagus is tender.
- Add the pasta and cheese. Drain the pasta thoroughly and add it to the frying pan. Stir in the neufchâtel cheese and continue to stir until it is melted and everything is well combined. If the sauce seems a bit dry, add skim milk and continue to cook until everything is heated through (about 1 minute).
- Enjoy! Remove your pasta from the heat, taste for seasonings and adjust it accordingly, then transfer it to serving plates and sprinkle with feta.
Tips & Recipe Variations
As you can see, this chicken and asparagus pasta is fairly simple, but I’ve still got some tips and tricks to share with you! Here’s how to get the best results with your pasta:
- Do the prep work ahead of time. If you make and store the pasta beforehand, and chop all the veggies, you can throw this meal together in no time the next day!
- Try it with other proteins. You can definitely make this meal with shrimp instead of chicken if you prefer seafood. Adding in some crumbled bacon would taste good, too!
- Add in other veggies. You could switch out the asparagus for broccoli, mushrooms, spinach, peas, or other vegetables that you like!
What Goes With Chicken Asparagus Pasta?
Chicken asparagus pasta is pretty filling, but you can definitely serve some side dishes with it. Here are a couple of recommendations:
- More veggies! If you want, you can make some roasted vegetables to add in with the asparagus. These Roasted Green Beans With Squash and Tomatoes might be nice!
- Salad. A side salad is another way to work some more fresh vegetables into this meal. I’m a big fan of this Shaved Brussels Sprouts Salad!
- Breadsticks. Gotta sop up that delicious cheese sauce! One of the best ways to do that is by making these Cheesy Keto Zucchini Breadsticks.
How to Store and Reheat Leftovers
If you have any leftovers, refrigerate them and use them for lunches later in the week! Here’s the best way to store and reheat this pasta with asparagus and chicken:
- To Store. Keep your leftovers in an airtight container in the fridge. Make sure to eat them within 3-4 days.
- To Reheat. The easiest way to reheat this meal is to microwave it. If you have some time on your hands, you can warm it up on the stovetop over medium-low heat, adding a little milk to it so that the sauce becomes creamy again.
Can I Freeze This Pasta?
Yes, you can. Once it has cooled, put your pasta in an airtight container and freeze it for up to 2 months. Before reheating, thaw it in the fridge overnight.
Enjoy!
More Chicken Pasta Recipes
If you’re a big fan of chicken and pasta, check out these other easy recipes. You’ll be so glad you did!
- Chicken Pasta Primavera
- Creamy Chicken Pasta
- Chicken Piccata Pasta
- Chicken Broccoli Pasta
- Buffalo Chicken Pasta
Creamy Chicken Asparagus Pasta and Cheese Recipe
Ingredients
- 4 cups dry pasta shells
- 1 tablespoon butter
- 2 tablespoons extra virgin olive oil
- 3 (about 12 ounces) boneless skinless chicken breasts, cut into cubes
- 1 small yellow onion , diced
- 2 garlic cloves , minced
- salt and fresh ground pepper , to taste
- 1-1/2 cups chicken broth
- 1 pound fresh asparagus stalks , cut into 2-inch pieces (break off and discard the woody ends of the asparagus)
- 4 ounces Neufchatel cheese , cut into a few pieces
- 1/4 cup crumbled feta cheese
- 1/4 cup skim milk , optional
Instructions
- Prepare pasta shells according to the directions on the package.
- Meanwhile, heat butter and olive oil in a large nonstick saute/frying pan.
- Add chicken, onions, and garlic; season with salt and pepper and cook over medium-high heat for 5 to 6 minutes, stirring frequently, until chicken is browned and cooked through.
- Add chicken broth and bring to a boil.
- Stir in asparagus and continue to cook for 6 minutes, or until liquid has reduced and asparagus is tender.
- Drain pasta thoroughly and add to frying pan.
- Stir in Neufchatel Cheese and continue to stir until melted and everything is well combined.
- If the sauce seems a bit dry, add skim milk and continue to cook until heated through, about 1 minute.
- Remove from heat.
- Taste for seasonings and adjust accordingly.
- Transfer to serving plates and sprinkle with feta.
- Serve.
Notes
- To Store. Keep your leftovers in an airtight container in the fridge. Make sure to eat them within 3-4 days.
- To Reheat. The easiest way to reheat this meal is to microwave it. If you have some time on your hands, you can warm it up on the stovetop over medium-low heat, adding a little milk to it so that the sauce becomes creamy again.
- To Freeze: Once it has cooled, put your pasta in an airtight container and freeze it for up to 2 months. Before reheating, thaw it in the fridge overnight.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
