Print Recipe

Chicken and Asparagus Pasta Bake

Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Course: Main Course, Pasta
Cuisine: United States
Keyword: Casserole, chicken
Servings: 8
Author: Sue Lau | Palatable Pastime


  • 1 pound boneless chicken breast
  • chicken seasoning: salt pepper and marjoram as needed
  • 16 ounces uncooked penne or ziti pasta
  • 1 pound fresh asparagus trimmed and chopped
  • 3/4 cup chopped onion
  • 1/2 cup frozen peas
  • 4 tablespoons olive oil divided
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried marjoram leaves
  • 1 teaspoon dried chives
  • 1/2 teaspoon poultry seasoning
  • 1/3 cup all-purpose flour
  • 1/4 cup dry white wine
  • 2-1/2 cups chicken broth
  • 14 ounces can artichoke hearts drained and sliced
  • 1 cup roasted garlic cloves
  • 1/4 cup diced roasted red peppers or pimentos
  • 4 scallions sliced
  • 2 tablespoons chopped Italian parsley
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese


  • Preheat oven to 375°F.
  • Pound chicken out to quarter inch between sheets of plastic.
  • Season chicken with salt, pepper and marjoram as needed.
  • Saute chicken in a small amount of olive oil until browned and cooked through, drain and slice.
  • Cook pasta in boiling salted water according to package directions (probably 12-15 minutes), then drain.
  • Heat oil in skillet and saute the onion, asparagus, and peas with seasonings until onion softens.
  • Stir in flour to coat vegetables.
  • Add wine and broth to pan, stirring over low heat until mixture boils; boil one minute.
  • Stir in chopped cooked chicken, artichoke hearts, garlic cloves, roasted red pepper, scallions and parsley.
  • Stir in heavy cream, milk and Parm and immediately remove from heat.
  • Spray a large casserole or lasagna pan with nonstick.
  • Toss cooked pasta with sauce and pour into casserole dish.
  • Sprinkle with mozzarella.
  • Bake uncovered for 25 minutes until cheese melts and lightly browns.


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