17 Delicious Chicken and Asparagus Recipes for Every Occasion

Variety is the spice of life, and when it comes to whipping up something delicious, chicken and asparagus are a dynamic duo that never disappoints. Whether you’re in the mood for a quick weeknight dinner, a cozy comfort meal, or a fresh seasonal dish, we’ve got you covered with 17 mouthwatering recipes. Dive in and discover your next favorite meal that’s sure to please any palate!

Grilled Chicken and Asparagus Skewers

Under the summer sun, there’s nothing quite like the sizzle of skewers on the grill. I remember the first time I made these Grilled Chicken and Asparagus Skewers for a backyard gathering; they were such a hit that they’ve become my go-to for any warm-weather occasion. The combination of juicy chicken and crisp asparagus, all kissed by the grill, is simply unbeatable.

Ingredients

• 1 lb chicken breast, cut into 1-inch pieces (for even cooking)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces (look for firm, bright green stalks)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean to prevent sticking.
2. In a large bowl, combine the chicken pieces with olive oil, lemon juice, garlic powder, salt, and black pepper. Toss until evenly coated. Let it marinate for at least 15 minutes for deeper flavor.
3. Thread the marinated chicken and asparagus pieces onto skewers, alternating between them. Leave a small space between each piece to ensure even cooking.
4. Place the skewers on the preheated grill. Cook for about 4-5 minutes on one side, then flip and cook for another 4-5 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F) and the asparagus is tender-crisp.
5. Remove the skewers from the grill and let them rest for a couple of minutes before serving. This allows the juices to redistribute, making the chicken even more succulent.

Now, these skewers offer a delightful contrast between the smoky, tender chicken and the fresh, slightly charred asparagus. For an extra touch, drizzle them with a bit more lemon juice or serve alongside a creamy dip to elevate the flavors even further.

Creamy Chicken and Asparagus Pasta

How many times have I found myself staring into the fridge, wondering what to make for dinner, only to settle on pasta? Too many to count. But this Creamy Chicken and Asparagus Pasta? It’s a game-changer. It’s my go-to when I want something comforting yet sophisticated enough to impress.

Ingredients

• 8 oz pasta (I prefer penne for this dish, but any short pasta works)
• 1 lb chicken breast, cut into bite-sized pieces (thighs work too for more flavor)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces (look for bright green, firm stalks)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (more if you love garlic)
• 1 cup heavy cream (for a lighter version, half-and-half can substitute)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and pepper to taste (I start with 1/2 tsp salt and adjust)
• 1/2 tsp red pepper flakes (optional, for a bit of heat)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the asparagus and cook for 3-4 minutes until bright green and slightly tender. Add the garlic and red pepper flakes, cooking for another minute until fragrant.
4. Lower the heat to medium and pour in the heavy cream, stirring to combine. Let it simmer for 2 minutes to thicken slightly.
5. Add the cooked pasta, chicken, and Parmesan cheese to the skillet. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
6. Season with additional salt and pepper if needed, and serve immediately with extra Parmesan on top.

Silky, creamy, and with just the right amount of crunch from the asparagus, this pasta is a delight. I love serving it with a crisp white wine and a simple side salad for a complete meal that feels anything but ordinary.

Chicken and Asparagus Stir Fry

After a long day at work, there’s nothing I love more than whipping up a quick and healthy stir fry. Chicken and Asparagus Stir Fry has become my go-to dish because it’s not only packed with flavor but also comes together in under 30 minutes. The crisp-tender asparagus paired with juicy chicken is a match made in heaven, and I’m excited to share how I make it.

Ingredients

• 1 lb chicken breast, thinly sliced (for quicker cooking)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces (look for bright green, firm stalks)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (fresh is best for maximum flavor)
• 1 tbsp soy sauce (low sodium if preferred)
• 1 tsp ginger, grated (keep some in the freezer for easy use)
• 1/2 tsp red pepper flakes (adjust to taste)
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the chicken slices to the skillet, seasoning with salt and pepper. Cook until no longer pink, about 5-6 minutes, stirring occasionally. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Remove the chicken from the skillet and set aside on a plate.
4. In the same skillet, add the remaining 1 tbsp of olive oil. Add the asparagus and cook for 3-4 minutes until bright green and slightly tender. Tip: A quick stir-fry keeps the asparagus crisp.
5. Add the minced garlic, grated ginger, and red pepper flakes to the asparagus, stirring for about 30 seconds until fragrant.
6. Return the chicken to the skillet, add the soy sauce, and toss everything together to combine. Cook for another 1-2 minutes to heat through. Tip: A splash of water can help deglaze the pan and create a light sauce.

Last but not least, this stir fry is all about the texture—crisp asparagus against the tender chicken, with a kick from the ginger and red pepper flakes. Serve it over a bed of fluffy rice or quinoa for a complete meal that’s as satisfying as it is simple.

Baked Chicken with Asparagus and Lemon

Venturing into the kitchen on a lazy afternoon, I stumbled upon a recipe that’s become a weeknight hero in my home. It’s simple, flavorful, and brings a touch of elegance to the dinner table without the fuss. Here’s how I make my go-to Baked Chicken with Asparagus and Lemon, a dish that’s as pleasing to the palate as it is to the eye.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 lb asparagus, trimmed (thicker spears hold up better in the oven)
• 2 tbsp olive oil (or any neutral oil)
• 1 lemon, thinly sliced (seeds removed for a smoother presentation)
• 3 cloves garlic, minced (adjust to taste)
• 1 tsp salt (I prefer sea salt for its texture)
• 1/2 tsp black pepper (freshly ground tastes best)
• 1/2 tsp dried oregano (or thyme for a different flavor profile)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. Pat the chicken breasts dry with paper towels; this helps the skin crisp up beautifully.
3. In a large bowl, toss the asparagus with 1 tbsp olive oil, half the garlic, salt, and pepper. Spread them on a baking sheet in a single layer.
4. In the same bowl, mix the chicken with the remaining olive oil, garlic, salt, pepper, and oregano. Place the chicken among the asparagus.
5. Arrange lemon slices on top of the chicken and asparagus for a bright, citrusy flavor.
6. Bake for 22-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender.
7. Let the chicken rest for 5 minutes before serving to retain its juices.

You’ll love the juicy tenderness of the chicken paired with the crisp-tender asparagus, all brightened up with the zesty lemon. Try serving it over a bed of quinoa or with a side of roasted potatoes for a complete meal.

Chicken and Asparagus Quiche

Very few dishes can claim the versatility and comfort of a well-made quiche, and this Chicken and Asparagus Quiche is no exception. I remember the first time I tried adding asparagus to my quiche; it was a game-changer, adding a fresh, crisp contrast to the creamy eggs and tender chicken. Now, it’s a staple in my kitchen, especially when I’m looking for something that’s both satisfying and easy to whip up.

Ingredients

• 1 pre-made pie crust (or homemade if you’re feeling ambitious)
• 1 cup cooked chicken, shredded (leftover rotisserie chicken works great here)
• 1 cup asparagus, chopped into 1-inch pieces (trim the tough ends first)
• 4 large eggs
• 1 cup heavy cream (half-and-half can be a lighter alternative)
• 1/2 cup shredded cheddar cheese (feel free to mix in some Gruyère for extra flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground is best)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust.
2. Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
3. In a skillet over medium heat, warm the olive oil and sauté the asparagus for about 3-4 minutes until just tender. This step brings out their flavor.
4. Spread the shredded chicken and sautéed asparagus evenly over the bottom of the pie crust.
5. In a bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined. Pour this mixture over the chicken and asparagus.
6. Sprinkle the shredded cheese on top. It’ll melt into a deliciously gooey layer.
7. Bake for 35-40 minutes, or until the center is set and the top is lightly golden. A toothpick inserted should come out clean.
8. Let the quiche cool for 5 minutes before slicing. This helps it set perfectly.

Nothing beats the creamy texture of this quiche, with the slight crunch of asparagus and the richness of chicken. Serve it with a simple green salad for a light lunch, or enjoy a slice as a hearty breakfast. Either way, it’s sure to impress.

One-Pan Chicken and Asparagus Dinner

After a long day, there’s nothing I love more than a simple, delicious meal that doesn’t leave me with a pile of dishes to wash. That’s why this one-pan chicken and asparagus dinner has become a staple in my kitchen. It’s the perfect blend of ease and flavor, making it a go-to for busy weeknights.

Ingredients

• 1.5 lbs chicken breast, cut into strips (for quicker cooking)
• 1 lb asparagus, trimmed (snap off the woody ends)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (more if you love garlic)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 1/2 tsp paprika (for a smoky touch)
• 1 lemon, juiced (about 2 tbsp, adds brightness)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. In a large bowl, toss the chicken strips with 1 tbsp olive oil, minced garlic, salt, pepper, and paprika until evenly coated.
3. Heat the remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the chicken in a single layer, cooking for 3-4 minutes per side until golden but not fully cooked.
4. Add the trimmed asparagus to the skillet, arranging it around the chicken. Drizzle with lemon juice for a fresh flavor boost.
5. Transfer the skillet to the preheated oven and roast for 10-12 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the asparagus is tender-crisp.
6. Let the dish rest for 2 minutes before serving to allow the juices to redistribute, ensuring moist chicken.

Mmm, the chicken comes out juicy and flavorful, while the asparagus retains a slight crunch, making every bite a delightful contrast. Serve it over a bed of quinoa or with a side of crusty bread to soak up the delicious juices.

Chicken and Asparagus Salad with Lemon Vinaigrette

Delightfully fresh and bursting with flavor, this Chicken and Asparagus Salad with Lemon Vinaigrette is my go-to for a quick, nutritious meal that doesn’t skimp on taste. I remember the first time I tossed this together on a whim, using whatever I had in the fridge, and it’s been a staple in my kitchen ever since.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 bunch asparagus, trimmed (about 1 lb)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp fresh lemon juice (adjust to taste)
• 1 tsp honey
• 1/2 tsp Dijon mustard
• Salt and freshly ground black pepper (to taste)
• 4 cups mixed salad greens
• 1/4 cup shaved Parmesan cheese

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 375°F).
2. Season the chicken breasts with salt and pepper on both sides.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
4. While the chicken cooks, blanch the asparagus in boiling water for 2-3 minutes, then immediately plunge into ice water to stop the cooking process. Drain well.
5. In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
6. Slice the rested chicken into thin strips.
7. In a large bowl, toss the salad greens with half of the vinaigrette. Arrange the greens on plates, top with asparagus and chicken, and drizzle with the remaining vinaigrette.
8. Sprinkle with shaved Parmesan cheese before serving.

So there you have it—a salad that’s as pleasing to the eye as it is to the palate. The crisp asparagus and tender chicken play off each other beautifully, while the lemon vinaigrette adds just the right amount of zing. Try serving it with a slice of crusty bread to soak up any extra dressing.

Slow Cooker Chicken and Asparagus Soup

Zesty flavors and comforting warmth come together in this slow cooker chicken and asparagus soup, a dish that’s become a staple in my kitchen, especially during those busy weeks when time is of the essence. I remember the first time I tried it; the aroma filled my home, promising a delicious meal with minimal effort, and it’s been a favorite ever since.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (thighs work too for more flavor)
• 1 lb fresh asparagus, trimmed and cut into 1-inch pieces (woody ends discarded)
• 4 cups chicken broth (low sodium preferred to control saltiness)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 medium onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best for vibrant flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 tsp dried thyme (or 1 tsp fresh)

Instructions

1. Heat olive oil in a skillet over medium heat (about 350°F) and sauté onions until translucent, about 5 minutes, stirring occasionally to prevent burning.
2. Add minced garlic to the skillet and cook for another 1-2 minutes until fragrant, being careful not to let it brown too much.
3. Transfer the onion and garlic mixture to the slow cooker, then add chicken breasts, chicken broth, salt, pepper, and thyme.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and easily shreds with a fork.
5. Remove the chicken from the slow cooker, shred it using two forks, and return it to the pot.
6. Add the asparagus pieces and heavy cream, stirring gently to combine.
7. Cover and cook on HIGH for an additional 30 minutes, or until the asparagus is tender but still bright green.
8. Taste and adjust seasoning with more salt and pepper if needed before serving.

The soup boasts a creamy texture with the fresh, slightly crisp asparagus adding a delightful contrast. For an extra touch, serve it with a sprinkle of grated Parmesan or a side of crusty bread to soak up every last drop.

Chicken and Asparagus Risotto

Goodness, there’s something about the creamy texture of risotto that feels like a warm hug on a busy day. I remember the first time I tried adding asparagus to my risotto; the vibrant green spears not only added a pop of color but a delightful crunch that perfectly complemented the tender chicken. It’s become my go-to dish when I need something comforting yet sophisticated enough to impress dinner guests.

Ingredients

• 1 cup Arborio rice (the short-grain variety works best for creamy risotto)
• 4 cups chicken broth (keep it warm on the stove for easier absorption)
• 1 lb chicken breast, diced (thighs work too for more flavor)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces (save the tips for garnish)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp olive oil (or any neutral oil)
• 1 small onion, finely chopped (yellow or white for sweetness)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 cup dry white wine (optional, but adds depth)
• Salt and pepper to taste (start with 1/2 tsp salt, adjust as needed)

Instructions

1. Heat olive oil in a large pan over medium heat. Add the diced chicken, season with salt and pepper, and cook until no longer pink, about 5-7 minutes. Remove and set aside.
2. In the same pan, add the chopped onion and sauté until translucent, about 3 minutes. Add the garlic and cook for another minute until fragrant.
3. Stir in the Arborio rice, coating it well with the oil and onions. Toast the rice for 2 minutes until the edges become slightly translucent.
4. Pour in the white wine, stirring constantly until fully absorbed. This deglazes the pan and adds flavor.
5. Begin adding the warm chicken broth one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes.
6. Halfway through adding the broth, stir in the asparagus pieces. Continue adding broth until the rice is creamy and al dente.
7. Return the cooked chicken to the pan. Stir in the Parmesan cheese until melted and well combined. Season with additional salt and pepper if needed.
8. Remove from heat and let sit for 2 minutes. The risotto will thicken slightly upon standing.

Perfectly cooked risotto should ooze slightly when plated, with each grain of rice distinct yet bound together by the creamy sauce. The asparagus adds a fresh, slightly crisp contrast to the tender chicken and rich rice. For an extra touch, drizzle with a bit of truffle oil or top with additional Parmesan before serving.

Chicken and Asparagus Pie

Last weekend, I found myself staring at a bunch of asparagus in my fridge, wondering how to turn it into something comforting yet elegant. That’s when the idea of a Chicken and Asparagus Pie came to mind—a dish that’s as satisfying to make as it is to eat.

Ingredients

• 2 cups cooked chicken, shredded (leftover rotisserie chicken works great)
• 1 cup asparagus, chopped into 1-inch pieces (trim the tough ends first)
• 1/2 cup heavy cream (for a lighter version, half-and-half can substitute)
• 1/4 cup grated Parmesan cheese (the real stuff melts better)
• 1 pie crust, store-bought or homemade (no shame in saving time)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat olive oil in a skillet over medium heat, then add the asparagus, sautéing for about 3 minutes until slightly tender.
3. Add the shredded chicken to the skillet, stirring to combine with the asparagus, and cook for another 2 minutes to warm through.
4. Pour in the heavy cream and sprinkle the Parmesan cheese, salt, and pepper over the mixture. Stir well and let it simmer for 2 minutes until the sauce slightly thickens. Tip: Don’t let it boil to prevent the cream from separating.
5. Roll out the pie crust into a 9-inch pie dish, pressing it gently against the bottom and sides.
6. Transfer the chicken and asparagus mixture into the pie crust, spreading it evenly.
7. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
8. Let the pie cool for 5 minutes before slicing. This rest time helps the filling set for cleaner slices.

My first bite revealed a creamy, savory filling with the perfect crunch from the asparagus, all encased in a flaky, buttery crust. Serve it with a simple green salad to round out the meal, or enjoy a slice cold the next day—it’s surprisingly delicious either way.

Chicken and Asparagus Casserole

Sometimes, the best dinners come together with what’s already in your fridge. That’s exactly how this Chicken and Asparagus Casserole was born for me—a lazy Sunday turned into a culinary experiment that’s now a family favorite.

Ingredients

• 2 cups cooked chicken, shredded (leftover rotisserie chicken works great)
• 1 lb asparagus, trimmed and cut into 2-inch pieces (look for bright green stalks)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, mix the shredded chicken, asparagus pieces, heavy cream, cheddar cheese, garlic powder, salt, and black pepper until well combined.
3. Transfer the mixture to the prepared baking dish, spreading it out evenly.
4. Sprinkle the breadcrumbs evenly over the top of the casserole for a crispy topping.
5. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
6. Let the casserole sit for 5 minutes before serving to allow it to set slightly.

After baking, the casserole emerges with a creamy interior, punctuated by the crisp-tender asparagus and the golden, crunchy topping. It’s a dish that feels indulgent yet balanced, perfect for serving over a bed of wild rice or alongside a crisp green salad for a complete meal.

Chicken and Asparagus Wraps

Finally, a recipe that’s as fun to make as it is to eat! These Chicken and Asparagus Wraps are my go-to when I want something light yet satisfying. I remember the first time I made them; it was a lazy Sunday afternoon, and I was craving something different. This dish was the answer.

Ingredients

• 2 boneless, skinless chicken breasts, thinly sliced (about 1 lb)
• 1 tbsp olive oil (or any neutral oil)
• 1 bunch asparagus, trimmed (about 1 lb)
• 4 large flour tortillas
• 1/2 cup shredded mozzarella cheese (adjust to taste)
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your skillet over medium heat and add 1 tbsp olive oil.
2. Season the chicken slices with garlic powder, salt, and pepper, then add them to the skillet. Cook for 5-7 minutes until no longer pink, flipping halfway through.
3. While the chicken cooks, blanch the asparagus in boiling water for 2 minutes, then immediately transfer to ice water to stop the cooking process. Tip: This keeps the asparagus crisp and vibrant.
4. Warm the tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
5. Divide the cooked chicken and asparagus evenly among the tortillas, sprinkling mozzarella cheese on top.
6. Fold the sides of the tortillas in, then roll tightly to encase the filling. Tip: A little cheese at the edge can help seal the wrap.
7. Return the wraps to the skillet, seam side down, and cook for 2-3 minutes on each side until golden and crispy. Tip: Pressing lightly with a spatula ensures even browning.

Absolutely delightful, these wraps offer a perfect crunch from the asparagus against the tender chicken and melted cheese. Serve them with a side of salsa or avocado dip for an extra flavor boost.

Chicken and Asparagus Frittata

Unbelievably easy and packed with flavor, this Chicken and Asparagus Frittata has become my go-to breakfast on busy mornings. It’s a dish that reminds me of the weekends at my grandma’s, where the kitchen was always filled with the aroma of eggs and fresh veggies.

Ingredients

• 6 large eggs (room temperature for fluffier texture)
• 1 cup cooked chicken, shredded (leftover rotisserie chicken works great)
• 1 cup asparagus, chopped into 1-inch pieces (trim the woody ends)
• 1/4 cup whole milk (or any milk you have on hand)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup shredded cheddar cheese (optional for extra richness)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for the frittata.
2. In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the asparagus and sauté for 3-4 minutes until slightly tender.
4. Add the shredded chicken to the skillet, stirring to combine with the asparagus.
5. Pour the egg mixture over the chicken and asparagus, ensuring it’s evenly distributed. Tip: Let the eggs set slightly at the edges before stirring gently to create layers.
6. Sprinkle the top with cheddar cheese if using, then transfer the skillet to the preheated oven.
7. Bake for 15-20 minutes, or until the eggs are fully set and the top is lightly golden. Tip: Check doneness by inserting a knife in the center; it should come out clean.
8. Let the frittata cool for 5 minutes before slicing. This rest period makes it easier to cut and serve.

Zesty and satisfying, this frittata boasts a creamy interior with the perfect amount of crunch from the asparagus. Serve it with a side of fresh fruit or a dollop of sour cream for an extra touch of indulgence.

Chicken and Asparagus Kebabs

Dinner parties are my favorite way to unwind, and nothing beats the simplicity and elegance of skewers. Last summer, I stumbled upon the perfect combo of chicken and asparagus, and it’s been a staple ever since. The key? Marinating the chicken just right to keep it juicy, and grilling the asparagus until it’s perfectly tender-crisp.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces (thighs work too for more flavor)
• 1 lb asparagus, trimmed and cut into 2-inch pieces (look for thick spears for easier skewering)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp lemon juice (freshly squeezed for the best taste)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp salt (I prefer sea salt)
• 1/2 tsp black pepper (freshly ground)
• 1 tsp dried oregano (or Italian seasoning for a twist)

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, salt, pepper, and oregano to create the marinade.
2. Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. While the chicken marinates, soak wooden skewers in water for 30 minutes to prevent burning on the grill.
4. Preheat your grill to medium-high heat (about 375°F to 400°F) for even cooking.
5. Thread the marinated chicken and asparagus pieces alternately onto the skewers, leaving a small space between each piece for even heat distribution.
6. Grill the kebabs for 12-15 minutes, turning every 3-4 minutes, until the chicken is no longer pink inside and the asparagus is tender with slight char marks.
7. Let the kebabs rest for 5 minutes before serving to allow the juices to redistribute.

Grilling these kebabs brings out a smoky sweetness in the asparagus, perfectly complementing the savory, herb-infused chicken. Serve them over a bed of quinoa or with a side of tzatziki for a refreshing contrast.

Chicken and Asparagus Alfredo

Goodness, have I got a treat for you today! There’s something about the creamy, comforting embrace of Alfredo sauce paired with the tender bite of chicken and the crisp freshness of asparagus that just feels like a hug in a bowl. I remember the first time I whipped this up on a whim, and now it’s a staple in my kitchen—especially when I need a quick yet impressive dinner.

Ingredients

• 1 lb chicken breast, cut into strips (thighs work too for more flavor)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces (look for bright green stalks)
• 2 cups heavy cream (for a lighter version, half-and-half can substitute)
• 1/2 cup grated Parmesan cheese (the real deal melts smoother)
• 2 tbsp unsalted butter (or olive oil for a different flavor profile)
• 2 cloves garlic, minced (fresh is best, but 1/2 tsp garlic powder in a pinch)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 8 oz fettuccine pasta (or any pasta you have on hand)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat butter in a large skillet over medium heat. Add the chicken strips, seasoning with salt and pepper, and cook until no longer pink, about 5-6 minutes per side. Remove chicken and set aside.
3. In the same skillet, add the asparagus and sauté for 3-4 minutes until bright green and slightly tender. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Lower the heat to medium-low and add the minced garlic, cooking for 30 seconds until fragrant. Pour in the heavy cream, stirring constantly to prevent curdling.
5. Gradually whisk in the Parmesan cheese until the sauce is smooth and thickened, about 2-3 minutes. If the sauce is too thick, loosen it with a bit of the reserved pasta water.
6. Return the cooked chicken to the skillet, along with the drained pasta. Toss everything together until well coated in the sauce. Tip: Let it sit for a minute off the heat to allow the flavors to meld.
7. Serve immediately, garnished with extra Parmesan and a twist of black pepper. Tip: A squeeze of lemon juice can brighten up the dish beautifully.

So there you have it—a dish that’s creamy, dreamy, and packed with layers of flavor. The al dente pasta holds onto that luxurious sauce, while the asparagus adds a pop of color and crunch. Perfect for a cozy night in or to impress at your next dinner party!

Chicken and Asparagus Stuffed Shells

My kitchen adventures often lead me to combine unlikely ingredients, and that’s exactly how these Chicken and Asparagus Stuffed Shells came to be. It’s a dish that feels fancy enough for dinner parties but is surprisingly simple to whip up on a busy weeknight.

Ingredients

• 12 jumbo pasta shells (or enough to fill your baking dish)
• 2 cups cooked chicken, shredded (rotisserie chicken works great here)
• 1 cup asparagus, chopped into 1-inch pieces (tender tips are best)
• 1 cup ricotta cheese (whole milk for creaminess)
• 1/2 cup mozzarella cheese, shredded (plus more for topping)
• 1/4 cup Parmesan cheese, grated (for that umami kick)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 cup marinara sauce (homemade or store-bought)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Boil the jumbo pasta shells according to package instructions until al dente, then drain and set aside. Tip: Rinse them under cold water to stop the cooking process and prevent sticking.
3. In a skillet, heat olive oil over medium heat and sauté the asparagus for 3-4 minutes until slightly tender. Tip: Don’t overcook; they’ll bake more in the oven.
4. In a mixing bowl, combine shredded chicken, sautéed asparagus, ricotta, mozzarella, Parmesan, garlic powder, salt, and pepper. Mix well.
5. Spread a thin layer of marinara sauce at the bottom of a baking dish to prevent sticking.
6. Stuff each pasta shell with the chicken and asparagus mixture and place them seam side up in the baking dish.
7. Pour the remaining marinara sauce over the stuffed shells and sprinkle with additional mozzarella cheese.
8. Bake for 20-25 minutes until the cheese is bubbly and golden. Tip: Broil for the last 2 minutes for an extra crispy top.

Every bite of these stuffed shells is a delightful mix of creamy, cheesy, and slightly crunchy textures, with the asparagus adding a fresh contrast. Serve them alongside a crisp salad or garlic bread for a meal that’s sure to impress.

Chicken and Asparagus Pizza

Guess what I stumbled upon during my late-night fridge raids? A combo that’s now my go-to for pizza nights—chicken and asparagus. It’s like they were meant to be together, especially when perched atop a crispy, cheesy crust. Here’s how I bring this masterpiece to life.

Ingredients

• 1 lb pizza dough (store-bought or homemade for the overachievers)
• 1/2 cup pizza sauce (or marinara in a pinch)
• 1 cup shredded mozzarella cheese (because more cheese is always better)
• 1/2 cup cooked chicken, shredded (leftovers work wonders here)
• 1/2 cup asparagus, trimmed and cut into 1-inch pieces (tough ends begone!)
• 2 tbsp olive oil (or any neutral oil you have)
• 1/4 tsp red pepper flakes (adjust to taste, spice wimps)
• 1/4 tsp garlic powder (because garlic makes everything better)

Instructions

1. Preheat your oven to 475°F (245°C) and place a pizza stone or inverted baking sheet inside to heat up. A hot surface is key for that crispy crust.
2. On a floured surface, roll out the pizza dough to a 12-inch circle. Don’t stress about perfection; rustic is charming.
3. Brush the dough with olive oil, then spread the pizza sauce evenly, leaving a small border for the crust.
4. Sprinkle half the mozzarella over the sauce, followed by the chicken and asparagus. Top with the remaining cheese and a dusting of garlic powder and red pepper flakes.
5. Carefully transfer the pizza to the preheated stone or sheet. Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly and slightly browned.
6. Let the pizza cool for a couple of minutes before slicing. This patience-testing step prevents a cheese avalanche.

Now, the moment of truth: the first bite. The asparagus adds a fresh crunch, while the chicken brings a hearty satisfaction. Try drizzling with a bit of balsamic glaze for a sweet and tangy twist. No need to thank me—just save me a slice.

Conclusion

You’ve just discovered 17 mouthwatering ways to enjoy chicken and asparagus together, perfect for any meal or occasion. Whether you’re craving something quick and easy or fancy enough for guests, this roundup has you covered. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for your next culinary adventure. Happy cooking!