Description
Chicken and asparagus pasta bake combines tender chicken with fresh asparagus in a creamy cheese sauce. This comforting casserole feeds the whole family and makes perfect leftovers. Mix everything together, bake, and enjoy this complete one-dish meal.
Ingredients
- 2 cups cooked chicken, cubed
- 12 oz penne or rigatoni pasta
- 2 cups asparagus, cut into 1 inch pieces
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
1. Preheat oven to 375°F. Cook pasta until al dente and steam asparagus until tender.
2. Heat oil in skillet. Sauté garlic for 1 minute then add cream and broth. Simmer until slightly thickened.
3. Mix pasta, chicken, asparagus, and sauce in large bowl. Season with salt and pepper to taste.
4. Pour mixture into greased baking dish. Spread evenly and top with both cheeses generously.
5. Cover with foil and bake 20 minutes. Remove foil and bake 10 more minutes until bubbly and golden.
6. Let stand 5 minutes before serving. Garnish with fresh parsley for color and freshness.
Notes
Rotisserie chicken saves time and money. Shred or cube leftover chicken breast too.
Steam asparagus until tender before baking. This prevents crunchy vegetables in the finished dish.
Heavy cream creates rich, luxurious sauce. Half and half works for lighter version.
Cook pasta 2 minutes less than package says to prevent mushy texture after baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 485
- Sugar: 4g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg