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Asparagus and Chicken Pasta


Asparagus and chicken get a home-style Italian makeover with a basil-wine sauce. Served over pasta with Parmesan cheese, it makes for a satisfying summer meal-in-a-bowl.

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Rate this recipe 4.5/5 (10 Votes)


  • 1 pound pasta, penne or any type you like
  • 8 asparagus spears, cut into 2-inch pieces
  • 1 tablespoon olive oil
  • 4 4-ounce skinless chicken breasts, cut into thin strips
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup white wine
  • 1/2 cup parmesan cheese


Adapted from


Step 1

1.Cook the pasta in a pot of boiling water according to package directions, 9 to 10 minutes. Drain and set aside.

2.Meanwhile, heat the olive oil in a large skillet over medium. Add chicken and cook until lightly browned, 5 to 7 minutes, stirring. Add asparagus and basil and cook until softened, 3 minutes.

3.Add salt, pepper, and wine; bring to a boil over high heat, reduce, and simmer until liquid is almost gone and chicken is cooked through, 3 to 4 minutes.

4.Add reserved pasta and the parmesan cheese to skillet; toss to coat and serve immediately.


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