Chicken and Asparagus with Penne Pasta Recipe -
Chicken and Asparagus with Penne Pasta Recipe
  • READY IN 50 mins

Chicken and Asparagus with Penne Pasta

Recipe by  

"Easy dinner that tastes amazing."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cover a baking sheet with aluminum foil.
  3. Spread the chicken breast tenderloins on the baking sheet and sprinkle with garlic salt and seasoned salt.
  4. Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. Set aside; when cool enough to handle, cut tenderloins into bite-size pieces.
  5. Fill a large pot with lightly salted water, bring to a boil, and stir in penne. Cook pasta at a boil, stirring occasionally, until penne are cooked through but still slightly firm, about 11 minutes; drain.
  6. Transfer penne back to cooking pot and stir in butter and Parmesan cheese until pasta is coated.
  7. Heat olive oil in a skillet over medium heat; place asparagus into the hot oil and sprinkle with garlic salt. Cook and stir until asparagus are tender, about 7 minutes.
  8. Transfer penne pasta into a large serving bowl and top with asparagus and chicken tenderloin pieces. Lightly mix asparagus and chicken into the pasta to serve.
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Reviews More Reviews

Most Helpful Positive Review
Mar 02, 2012

LOVE this recipe! I used whole wheat penne pasta and instead of garlic salt on the chicken i used garlic powder. This is definitely going in my recipe box for future meals!! :)

Most Helpful Critical Review
Mar 21, 2012

This recipe sounds good, but I wasn't thrilled with the results. It was quick and easy though. Just slightly bland and a bit boring. I even added tomatoes and real garlic and it still lacked a little something. Probably won't be trying this one again.

Mar 10, 2012

This was a quick simple, tasty dish. I added grape tomatoes, halved and fresh garlic at the end of cooking the asparagus. Flavor came from the fresh ingredients. I also sprinkled with a little crushed red pepper. Yum!

Apr 11, 2012

This was so good!! I sauteed the chicken instead of doing it in the oven and I steamed the asparagus as well, then I through everything else together. It was a hit with my family. Thanks for the great recipe

Jul 29, 2013

Save a step - cook your asparagus with your pasta. Just throw it in the last 4 minutes of cooking. Drain and add butter, Parmesan, chicken (I used leftover from a rotisserie), and I also added a little milk for creaminess and fresh pepper. I like these flavors and did not find it bland at all. Super quick weeknight meal. Literally on the table in 30 minutes.

Mar 25, 2012

I made this dish and it was wonderful! I made it according to the recipe but added sauteed mushrooms and it also needed a little milk/cream to make a bit of sauce. It was wonderful.

May 30, 2012

As I write this review my husband is having his third serving. That definitely earns five stars. I chose to saute the chicken as it was already too warm in my kitchen to warrant turning on the oven. This was very tasty. I did use some extra olive oil and a little pasta water to keep it from drying out. This is a keeper and I'll definitely be making it again!

Mar 11, 2012

Delicious and easy! I did add a little more olive oil to the pasta- overall a gret easy healthy dish will make again!


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  • Calories
  • 458 kcal
  • 23%
  • Carbohydrates
  • 58.2 g
  • 19%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 28.8 g
  • 58%
  • Sodium
  • 269 mg
  • 11%

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

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