Penne with Chicken and Asparagus

  • Recipe By
  • Published May 7th
  • Ready In35m
  • Servings8
  • Calories332
A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken.

Penne with Chicken and Asparagus Ingredients

The following are the ingredients needed to make delicious Penne with Chicken and Asparagus for 8 servings:

  • 1 (16 ounce) package dried penne pasta
  • 5 tablespoons olive oil, divided
  • 2 skinless, boneless chicken breast halves - cut into cubes
  • salt and pepper to taste
  • garlic powder to taste
  • 1/2 cup low-sodium chicken broth
  • 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
  • 1 clove garlic, thinly sliced
  • 1/4 cup Parmesan cheese

Penne with Chicken and Asparagus Cooking Instructions

  • Prep15m
  • Cook20m
  • Ready In35m

To cook Penne with Chicken and Asparagus, you need about 15 minutes of preparation time. The time needed to cook this Penne with Chicken and Asparagus is about 20 minutes , and you can serve your Penne with Chicken and Asparagus within 35 minutes . The following are the steps to cook Penne with Chicken and Asparagus easily:

  1. 1 Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  2. 2 Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
  3. 3 Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
  4. 4 Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 332 calories; 10.9 grams of fat; 43.3 grams of carbohydrates; 16.7 grams of protein; 20 milligrams of cholesterol; 69 milligrams of sodium.

  1. Jun 11th 2012

    With some modifications, this was exactly the dish my tastebuds were waiting for. I read through many reviews before deciding on my cooking game plan. I wasn't going for "light", I was goi ...

  2. Jan 31st 2011

    THE MOST AMAZING THING EVER!!! I loved this dish. I did alter it ( I am sure it great the way it was posted, but I wanted something creamier). After I cooked the chicken ( I marinated it i ...

  3. Jan 23rd 2008

    Not bad! I used whole wheat pasta and also added some broccoli, some red peppers and the mushrooms. Definitely needs 3-4 cloves of fresh sauteed garlic (not just powder.)

  4. Nov 14th 2007

    Seems like I'm doing these reviews every night lately! I'm really enjoying cooking, thats for sure! But what I did was... Chopped the asp. into 1 in. pieces and boiled it in my pasta water ...

  5. Sep 18th 2006

    This pasta recipe is simply wonderful. I made only a few changes, I used Mrs Dash seasoning on the chicken and added two tablespoons of butter to the finished asparagus and chicken. I highly ...

  6. Jun 21st 2006

    Okay, so I posted this recipe but I wanted to let you all know that I added sauted mushrooms to the mix and it came out even better. Also for those of you wanting a sauce type of pasta dish ...

  7. Jun 15th 2006

    This was a nice change from all the creamy pasta dishes. I did use 3 chicken breast and only 12 oz penne pasta. It turned out perfect for a quick summertime meal that doesn't make you feel ...

  8. Mar 15th 2006

    Yeah! A meal that both the parents and the kids (ages 3 & 5) will eat! I added a can (drained)artichoke hearts when the asparagus was steaming. I didn't have any chicken broth so I threw ...

  9. Oct 21st 2005

    A little bland. I added sun dried tomatoes and artichoke hearts when I cooked the chicken to zest it up. Also added a bit of italian seasoning to the chicken broth when I steamed the aspar ...