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Chicken Bake

Asparagus chicken Penne Parmesan Bake

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5 from 1 review


  • 3 chicken breasts
  • 1 pound asparagus
  • 1 pound penne pasta
  • 1.5 tablespoons of olive oil
  • 3 tablespoons butter
  • 4 garlic cloves pressed or minced
  • 1/4 teaspoon red pepper flakes
  • 2.5 tablespoons flour
  • 1 cup whole milk
  • 1 1/3 cup chicken broth
  • 1 1/2 cups freshly shredded parmesan plus 3/4 cup shredded parmesan for topping
  • Salt and pepper
  • Cayenne


  1. Boil salted water in large stock pot for pasta
  2. Preheat oven to 375F
  3. Split the three chicken breast in half
  4. Salt and pepper the chicken
  5. Lightly coat both sides of chicken with cayenne
  6. Cook the chicken using grill pan, outdoor grill or my personal favorite Breville Panini Press and Grill
  7. Place chicken aside with foil over to keep warm
  8. Lightly steam the asparagus just until fork tender
  9. Boil noodles until al dente
  10. For the sauce, in saucepan add butter olive oil and garlic over medium heat and sauté until butter is melted
  11. Add red pepper flakes, salt and pepper
  12. Whisk in flour
  13. Add milk, chicken broth, and bring to boil, lower heat and stir until thickened
  14. Add 1 1/2 cups freshly shredded parmesan and stir until melted, adjust seasoning if needed
  15. Chop chicken and asparagus adding to the pasta
  16. Pour cream sauce over pasta, chicken and asparagus, mixing to combine
  17. Place in 9×13 baking dish and sprinkle remaining 3/4 cup of shredded parmesan cheese on top
  18. Bake at 375F for 15 minutes just until cheese is melted
  • Category: Main Dish