Asparagus, Chicken, and Pecan Pasta Recipe -
Asparagus, Chicken, and Pecan Pasta Recipe
  • READY IN 50 mins

Asparagus, Chicken, and Pecan Pasta

Recipe by  

"Penne pasta tossed with asparagus, red peppers, pecans, and Parmesan cheese in a delicious sauce that is creamy without being over-powering. This has been a tremendous hit every time I've made it."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    50 mins


  1. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until al dente, 8 to 10 minutes; drain.
  2. Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the garlic, red pepper, and asparagus; cook and stir 5 minutes until the garlic softens and mellows. Pour in the chicken broth, and bring to a boil over medium-high heat. Simmer until the vegetables have softened, then add the basil, salt, pepper, butter, and chicken. Cook and stir a few minutes until the chicken is hot. Stir in the cooked pasta, then fold in the Parmesan cheese and pecan halves to serve.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
May 20, 2008

Fantastic spring time dish! It does work best to keep the pot covered when you add the chicken stock and also when you add the remaining ingredients. This way there is some liquid left when you add the parmesan and you don't need to add any more chicken stock. I will definately make this again!

Most Helpful Critical Review
May 07, 2008

I found this recipe to be bland. I actually put a tablespoon of freshly minced garlic and everyone thought it could still use alot more. I also thought some red pepper flakes could have helped. I gradually added the parmesan cheese and it didn't blend in very nicely. I thought the pecans were a nice touch, but they kind of freaked my sister out when she thought it could possibly be a hard piece of chicken. I think the next time I would make it without the chicken, maybe just toss the parmesan on at the end rather than trying to blend it in and definitely add more spices.

Jul 19, 2008

This was very easy and very good. I woud alter next time in a couple of ways - a little red pepper flakes and I would substitute pine nuts for the pecans. The pecans were interesting but pine nuts seem better suited to the dish.

Mar 28, 2008

Probably my favorite main-dish recipe of all time. I often make it with chicken sausage instead of grilled chicken strips, and it is always such a hit. Sam's Club sells a chicken-spinach sausage that is perfect for this recipe. Enjoy!

Mar 30, 2008

Really liked this recipe. My husband, who really is picky about his chicken dishes, thought this was great. I did substitute pesto in place of the basil leaves, as I did not have fresh basil and the stuff at the store looked a bit less than fresh. Turned out great. Thanks for a super recipe.

Apr 08, 2008

Great dish- family loved it! Used Havarti cheese instead of parmesan- it melts better, and toasted the pecans while I was grilling the chicken

Nov 11, 2010

Awesome! Absolutely the best dish we have made from this site. I would not change anything. Next time I might try breaking the pecans up so that I get more in every bite. Also we roasted the pecans in the oven before adding them but it would be good even without the nuts.

Apr 02, 2008

Great dish! Only used 1 bunch of asparagus and added mushrooms.


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  • Calories
  • 685 kcal
  • 34%
  • Carbohydrates
  • 64 g
  • 21%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 29.2 g
  • 45%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 44.8 g
  • 90%
  • Sodium
  • 478 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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