Chicken and Asparagus Penne Pasta

This easy Chicken and Asparagus Penne Pasta is such a great family weeknight dinner. Simple ingredients, great flavors and affordable! 

This post contains Amazon Affiliate links. Hot Eats and Cool Reads may receive a small commission for Amazon purchases made through these links at no cost to you. Thanks for your support!

Looking for more recipes, books, food and travel fun? Follow me!

Facebook, Pinterest, Instagram, Twitter, and Facebook Recipe Group!

Check out my kids recipes, crafts and activities at my other website, Sweet Hazel Honey!

CLICK TO PIN THIS RECIPE FOR LATER

This recipe was photographed and updated 1/2023. 

Asparagus is one of my favorite springtime foods. We use it raw for snacks or salads, steamed or roasted, and just love it with pasta. 

This recipe for Penne with Chicken and Asparagus has been a favorite in my sister's family for a couple years. She made it for us the last time we visited and it became an instant favorite for both my daughter and I.

This pasta is light and simple, but so flavorful. Chicken and asparagus are always great together and the bell pepper adds another layer of flavor. 

We are a family of garlic lovers, so naturally, this recipe has a bunch of it. The freshly shredded parmesan cheese added at the end is what ties this whole dish together.

It's ready in 45 minutes, making it great for weeknights. We serve it with some garlic bread or a side salad for a complete meal. If your family loves penne, you'll also want to try this Penne Chicken Alfredo! 

Keep scrolling for tips, additional asparagus recipes and more! 

Thanks so much for supporting a small business and visiting our family owned blog 💕

Shopping list:

• penne pasta
• olive oil
• chicken breasts
• salt
• black pepper
• chicken broth
• orange bell pepper
• slender asparagus spears
• garlic
• freshly shredded parmesan cheese

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

• We recommend using freshly shredded parmesan cheese for better taste and melt.

• Leftovers can be stored in an airtight container for up to three days.

• We used medium sized chicken breasts, if yours are large, extra salt and pepper may be needed. 

More asparagus recipes you might like:

• Foil Pack Cheesy Garlic Asparagus
• Pickled Asparagus Salad
• Cheesy Chicken and Asparagus Spaghetti Casserole
• Cheesy Asparagus Puffs
• Instant Pot Risotto (Ham & Asparagus)

You can add or substitute with these ingredients:

• use any color bell pepper instead of orange
• use lemon olive oil instead of regular
• use cavatappi pasta instead of penne
• add some crushed red pepper
• use vegetable broth instead of chicken
• use boneless skinless chicken thighs instead of breast
• use fresh green beans instead of asparagus

Our favorite kitchen equipment and supplies used with this recipe:

• Epicurean Kitchen Series Cutting Board
• Amazon Basics 12-Piece Color-Coded Kitchen Knife Set
• T-fal Saute Pan Jumbo Cooker
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set 

I hope you enjoy this recipe as much as we did!

Yield 6 servings

Author Hot Eats and Cool Reads

Prep time

15 Min

Cook time

25 Min

Total time

40 Min

Chicken and Asparagus Penne Pasta

Ingredients

• 1 - 16 ounce box penne pasta
• 4 tablespoons olive oil, divided
• 2 chicken breasts, cut into bite sized pieces
• ½ teaspoon salt, divided
• ½ teaspoon black pepper, divided
• ½ cup chicken broth
• 1 orange bell pepper, diced
• 1 bunch slender asparagus spears, trimmed and cut into 1” pieces
• 5 cloves garlic, minced
• ½ cup freshly shredded parmesan cheese

Instructions

1. Cook pasta according to package directions. Drain, rinse and set aside.
2. Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium high heat. Season the chicken with ¼ teaspoon salt and ¼ teaspoon pepper, then add to skillet. Cook until chicken is browned and reaches an internal temperature of 165 degrees F. Remove from skillet and set aside.
3. Pour the broth into the skillet, then add the bell pepper, asparagus, garlic, ¼ teaspoon salt and ¼ teaspoon pepper. Cover and simmer over medium heat for 5-10 minutes, until veggies are tender. Add the chicken back to the skillet and warm through.
4. Add the cooked pasta, 1 tablespoon olive oil, mix and heat through. Remove from heat, top with parmesan and serve.

Notes

We recommend using freshly shredded parmesan cheese for better taste and melt.

Leftovers can be stored in an airtight container for up to three days.

Nutrition Facts

Calories

493.22

Fat

14.98

Sat. Fat

3.29

Carbs

65.41

Fiber

4.74

Net carbs

53.32

Sugar

4.58

Protein

31.63

Sodium

495.27

Cholesterol

54.27

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

Thanks so much for stopping by!

Recipes around this time in blog history....

One year ago:

• Cinnamon Churro Muddy Buddies

Looking for more recipes, books, food and travel fun? Follow me!

Facebook, Pinterest, Instagram, Twitter, and Facebook Recipe Group!