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Asparagus, Chicken, and Pecan Pasta

Julie Ledford

"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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50 m servings 685 cals
Original recipe yields 6 servings


  • Calories:
  • 685 kcal
  • 34%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 64g
  • 21%
  • Protein:
  • 44.8 g
  • 90%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 478 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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

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Read all reviews 218
  1. 309 Ratings

Most helpful positive review

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 yo...

Most helpful critical review

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. ...

Most helpful
Most positive
Least positive

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 yo...

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...

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 ...

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...

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

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 pec...

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

Great great dish. We made it for some friends that are getting married in 4 days. Very easy to prepare, and very filling. We doubled the recipe actually, and sent the remainder (which was qui...

Fabulous! Quick and easy with great flavor! Will definitely make again. Husband and I really liked the addition of the pecans. You can add any veggies that you like and season it to your ind...