Chicken Asparagus Pasta

5 from 1 vote

This creamy chicken asparagus pasta is an easy, lightened-up pasta dinner with juicy chicken, pasta shells, asparagus, cream cheese, and feta!

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: American

Keyword: chicken asparagus pasta

Servings: servings

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

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.

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.