This Chicken and Asparagus Penne recipe has to be one of my favorite pasta recipes. It reminds me of a similar dish I used to get in Washington D.C. when I lived there years ago. I used to crave that pasta dish on a regular basis and lucky for me they delivered. The only difference I can remember is that they used spaghetti instead of penne.
And now a many, many (I won’t even tell you how many…ughhh) years later I am making this pasta recipe for my family. And am happy to report that they enjoy it (almost) as much as I did all those years ago. Make this for yourself or your family and let me know if you like it as much as I do.
Chicken and Asparagus Penne
1 lb asparagus, cleaned, stemmed and coarsely chopped
12 oz penne, cooked and drained
1/2 cup heavy cream
1 tsp salt, divided
1/2 tsp pepper, divided
1 tsp garlic powder, divided
1/4-1/2 cup olive oil
1 lb skinless, boneless chicken breasts, cooked and cubed
1/2-3/4 cup parmesan, shredded or grated
Spray a 9″x13″ baking dish with non stick cooking spray, set aside.
Preheat oven to 425 degrees.
Take chicken and rinse, pat dry and rub with olive oil. Take half of the salt, pepper and garlic powder and season both sides of chicken.
Place chicken on a baking sheet lined with foil. Bake for 20 minutes, flipping half way through cook.
In a pot, fill with water and bring to boil. Add penne, cook per box instructions. Drain and place in the baking dish, toss with olive oil.
Steam or blanch the asparagus, drain and add to penne.
Cube cooked chicken and add to penne.
Toss penne and added ingredients with seasonings, cream and 1/2 of parmesan. Top with other half of parmesan.
Bake for 10-15 minutes or until cheese is golden brown.