One-Pan Creamy Chicken Asparagus Pasta
This easy 25-minute dish combines tender cubed chicken, fresh asparagus, and creamy pasta into a flavor-packed meal. A rich, alcohol-free sauce made with heavy cream and non-animal-based Parmesan wraps the perfectly al dente pasta, while the asparagus stays crisp and bright green for a delightful texture contrast.
Ingredients
- 8 ounces fettuccine pasta
- 1 pound boneless, skinless chicken breasts, cubed
- 1 tablespoon olive oil
- 3 cloves minced garlic
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (non-animal-based/nutritional yeast for halal option)
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- Heat olive oil in a large pan over medium heat
- Add cubed chicken and season with salt and pepper; cook 5-7 minutes until browned
- Sauté minced garlic in the pan for 1 minute until fragrant
- Add asparagus pieces and cook 3-4 minutes until tender-crisp
- Boil pasta separately in salted water until al dente, drain, and set aside
- Stir heavy cream into the pan, simmer 2-3 minutes
- Add cooked pasta and Parmesan cheese substitute; toss to coat
- Adjust seasoning and garnish with fresh parsley before serving
Notes
Ensure Parmesan is certified halal or use dairy-free alternatives
For extra creaminess, add an additional 1/2 cup cream or cheese
Serve immediately or refrigerate for better flavor
Asparagus wilts quickly—monitor cooking time carefully
For extra creaminess, add an additional 1/2 cup cream or cheese
Serve immediately or refrigerate for better flavor
Asparagus wilts quickly—monitor cooking time carefully