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This creamy chicken asparagus pasta recipe is a lightened-up dinner made with juicy chicken, asparagus, cream cheese, and feta tossed with tender pasta shells. It’s the ultimate adult version of mac and cheese!
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.
This cheesy chicken asparagus pasta started as a clean-out-the-fridge type of meal. I had chicken breasts, asparagus stalks, feta cheese crumbles, and leftover neufchâtel cheese from my latest batch of crack chicken. It turns out that it was the perfect combination, because there are SO many flavors going on in this pasta dinner, and I love it!
I feel like this chicken and asparagus pasta recipe is a bit like the adult version of mac and cheese, though kids will probably be on board with it, too (even if it does have veggies). Feel free to change it up with your favorite add-ins!
Why You’ll Love This Chicken and Asparagus Pasta Recipe
- 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. I usually have it dished up and on the table in about 40 minutes, give or take.
- 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. The best thing about this recipe is that it’s easy to adapt. Not an asparagus fan? Swap it for another veggie, or leave it out for a cheesy, creamy chicken pasta.
What You’ll Need
This chicken asparagus pasta uses two kinds of cheese, neufchâtel and feta, plus a handful of ingredients for a creamy bowl of pasta that you’ll want to make over and over again. The exact quantities can be found in the printable 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, though it 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. You can also make this pasta with leftover roasted asparagus or grilled 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.
Tips and Variations
- 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! Keep everything airtight in the fridge in the meantime. See the section below for detailed storage instructions.
- Season the pasta water. Add a generous, heaping tablespoon of salt to the water you’ll use to boil the pasta. You’ll be glad you did! Well-seasoned pasta water is the secret to flavorful pasta. Also, save a 1/4-1/2 cup of the starchy pasta afterward. Adding a little pasta water is a great way to emulsify cheesy sauces!
- Try it with other proteins. You can definitely make this meal with shrimp instead of chicken if you prefer seafood, or steak, like my steak alfredo. Adding in some crumbled bacon would taste good, too (and it’s quick to cook in the air fryer).
- Add in other veggies. You could switch out the asparagus for broccoli, mushrooms, spinach, peas, or other vegetables that you like!
Serving Suggestions
This creamy pasta with asparagus and chicken is a filling meal on its own. Sometimes, I’ll make a side of roasted vegetables, like these roasted green beans with squash and tomatoes, or serve with a salad, like this easy shaved Brussels sprouts salad. And one of the best ways to sop up that delicious cheese sauce is with a batch of garlic breadsticks or focaccia! These homemade Italian grissini also make a light, easy appetizer.
How to Store and Reheat Leftovers
- To Store. Keep your leftover asparagus and chicken pasta 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.
- Freeze. Once the pasta has cooled, transfer it to an airtight container and freeze it for up to 2 months. Before reheating, thaw it in the fridge overnight.
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Chicken Asparagus Pasta
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
- Boil the pasta. Prepare pasta shells according to the directions on the package.
- Cook the chicken and onions. 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.
- Combine. 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 the frying pan.
- Make it creamy. Stir in Neufchâtel 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.
- Serve. Taste for seasonings and adjust accordingly. Transfer to serving plates and sprinkle with feta.
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.
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.
I have to try this creamy chicken asparagus shells and cheese recipe, looks great and delicious. Can’t wait to try this 🙂