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Creamy chicken pesto pasta with asparagus is an easy dinner recipe made with tender chicken, fresh vegetables, and a rich pesto cream sauce.

Ingredients

1 lb chicken breasts, trimmed
1 tsp salt, divided
¼ tsp black pepper
1 lb asparagus, ends trimmed and cut into 2-inch pieces
2 cups heavy whipping cream
4 Tbsp pesto sauce
4 Tbsp olive oil
12 oz fettuccine or linguine pasta

Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.

2. Cook the Chicken

Cut chicken breasts in half lengthwise. Season with ½ tsp salt and ¼ tsp black pepper.
Heat 2 Tbsp olive oil in a large skillet over medium heat. Add chicken in a single layer and cook for about 3 minutes per side, until fully cooked through. Remove from the pan and let rest for 5 minutes before slicing into bite-sized strips.

3. Sauté the Asparagus

In the same skillet, add 2 Tbsp olive oil. Add asparagus and sauté for 2–3 minutes, stirring occasionally, until crisp-tender.

4. Make the Sauce

Pour in the heavy cream and bring to a gentle simmer. Cook for 3 minutes, stirring occasionally. Stir in pesto, then add the sliced chicken back to the skillet. Cook for another 2 minutes. Season with the remaining ½ tsp salt (or to taste).

5. Combine and Serve

Add the cooked pasta to the skillet, tossing to coat the noodles evenly with the sauce. Remove from heat and serve immediately. Garnish with fresh basil or parsley if desired.

Why You’ll Love This Recipe

Creamy, flavorful pasta with tender chicken and fresh asparagus.
Quick and easy—ready in about 30 minutes.
Family-friendly and perfect for weeknight dinners or special occasions.
Uses simple ingredients you likely already have on hand.

Tips

Use freshly grated Parmesan cheese for extra richness.
Don’t overcook the asparagus; it should stay slightly crisp.
Let the chicken rest before slicing to keep it juicy.
Salt the pasta water generously—it adds flavor to the noodles.

Variations and Substitutions

Pasta: Swap fettuccine for penne, spaghetti, or gluten-free pasta.
Vegetables: Try broccoli, zucchini, or spinach instead of asparagus.
Protein: Substitute chicken with shrimp, turkey, or tofu.
Lighter version: Use half-and-half instead of heavy cream for a lighter sauce.
Extra flavor: Add sun-dried tomatoes or roasted red peppers.

FAQs

Can I make this ahead of time?
It’s best served fresh, but you can prep the chicken and asparagus in advance. Reheat with a splash of cream to loosen the sauce.

How long does it keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Can I freeze it?
Cream-based sauces don’t freeze well, so it’s not recommended.

Serving Suggestions

Serve with garlic bread or a crusty baguette.
Pair with a fresh green salad or roasted vegetables.
Add extra pesto on top for a bolder flavor.
Perfect with a glass of white wine, like Sauvignon Blanc or Pinot Grigio.