Bowties with Chicken and Asparagus

Bowties with Chicken and Asparagus

Made  times

A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken.

Modified from: Penne with Chicken and Asparagus

Added to shopping list. Go to shopping list.


Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  • Ready In

  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. 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. Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cook until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
  4. Stir chicken mixture into pasta, and mix well. Sprinkle with crushed red pepper flakes and stir in. Let sit about 5 minutes. Drizzle with 2 or 3 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese and stir.
  5. Zest lemon (to taste) on top of each serving.


I've made this twice now, and I love the recipe. However, for 16 oz of pasta, I use at least 2 bunches of asparagus, 3 to 4 chicken breasts (cut into 1" pieces) a cup of chicken broth, 6 to 8 cl...