Best 7 Chicken Asparagus With Pasta In White Wine Sauce Recipes

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Chicken asparagus with pasta in white wine sauce is a delectable dish that combines tender chicken, crisp asparagus, and flavorful pasta in a creamy white wine sauce. This dish is perfect for a quick and easy weeknight dinner or for a special occasion. The rich and savory flavors of the white wine sauce complement the delicate flavors of the chicken and asparagus, while the pasta provides a hearty and filling base. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will love.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY CHICKEN ASPARAGUS PASTA



Creamy Chicken Asparagus Pasta image

This pasta is perfectly creamy and it has just the right amount added flavor from the parmesan, Neufchatel cheese and the garlic.

Provided by Jaclyn

Categories     Main Course

Time 35m

Number Of Ingredients 16

1 lb boneless skinless chicken breasts (, pounded with mallet to even thickness)
1 Tbsp olive oil
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp each salt and freshly ground black pepper (, plus more for sauce)
12 oz penne pasta
1 lb asparagus (, trimmed of ends, remaining diced into 2-inch pieces and steamed)
1 1/2 Tbsp butter
2 Tbsp all-purpose flour
2 cloves garlic (, minced)
1 3/4 cup milk ((I used 1%))
1/4 cup cream or half and half
3 oz Neufchatel cheese ((aka light cream cheese), diced into pieces)
1/3 cup finely shredded parmesan cheese
4 - 5 slices bacon (, cooked and crumbled into small pieces (optional))

Steps:

  • In a small bowl, stir together basil, oregano, thyme and 1/4 salt and pepper. Sprinkle half of the herb mixture evenly over tops of chicken. Heat olive oil in a non-stick skillet over medium-high heat.
  • Once hot, add chicken to skillet, herbed side down, then add remaining herb mixture to tops of chicken.
  • Cook chicken until fully cooked through, about 8 - 12 minutes, occasionally rotating chicken (time will vary based on thickness of chicken breasts. If chicken is browning too quickly reduce heat to medium low as needed). Transfer cooked chicken to a plate, let rest 5 minutes then dice into pieces.
  • Meanwhile cook pasta according to directions listed on package, reserving 1/2 cup pasta water before draining.
  • In a clean skillet (large and deep), melt butter over medium heat. Whisk in flour and cook 1 minute, stirring constantly, add garlic and cook 30 seconds longer, stirring constantly.
  • While whisking, slowly pour in milk then cream (whisk vigorously to break up clumps). Season with salt and pepper to taste (a fair amount of each) and bring mixture to a boil, stirring constantly.
  • Once it reaches a boil and thickens, reduce heat to medium-low, add Neufchatel and parmesan cheese and cook, stirring frequently, until cheeses have melted.
  • Toss in cooked pasta, then add cooked chicken, steamed asparagus and bacon and toss to evenly coat. Add in reserved pasta water as desired (it will thicken as it rests and the pasta will absorb the liquids, so add up to 1/2 cup as needed). Serve immediately.

Nutrition Facts : Calories 495 kcal, Carbohydrate 51 g, Protein 31 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 89 mg, Sodium 290 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

CHICKEN ASPARAGUS PASTA



Chicken Asparagus Pasta image

We enjoy this dish often in the spring when asparagus is fresh on the market. It's a favorite with family and friends and a welcome surprise to those who think they don't like asparagus. -Taralynn Plastina, McHenry, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

2/3 cup cut fresh asparagus (1-inch pieces)
4 teaspoons canola oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces uncooked fettuccine
1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes
1 garlic clove, minced
2 tablespoons lemon juice
1 tablespoon grated lemon zest
1 tablespoon butter
2 tablespoons grated Parmesan cheese

Steps:

  • Place asparagus in an ungreased 2-qt. baking dish; drizzle with 2 teaspoons oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 10-12 minutes or until tender, stirring occasionally. , Meanwhile, cook fettuccine according to package directions. In a large skillet over medium heat, cook chicken and garlic in remaining oil until chicken is no longer pink., Stir in the lemon juice, zest and butter; heat through. Remove from the heat. Drain fettuccine; toss with chicken mixture and asparagus. Sprinkle with cheese.

Nutrition Facts : Calories 497 calories, Fat 21g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 823mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.

CHICKEN WITH ASPARAGUS IN WHITE WINE CREAM SAUCE



Chicken With Asparagus in White Wine Cream Sauce image

Make and share this Chicken With Asparagus in White Wine Cream Sauce recipe from Food.com.

Provided by Queen Dana

Categories     Chicken Breast

Time 30m

Yield 1-2 serving(s)

Number Of Ingredients 10

1 tablespoon butter or 1 tablespoon oil
1 boneless skinless chicken breast, cut into bite size pieces (small)
1/4 leek, chopped (or sliced)
salt and pepper
3/4 white wine
5 asparagus spears, cut short (about 3 inches)
1/2 teaspoon dried oregano
1/2 teaspoon dried sage
1/3 cup cream
1/4 cup dubliner cheese, shredded (or whatever you have and like)

Steps:

  • Salt and pepper chicken. Melt butter in deep skillet and lightly brown chicken. Add wine,asparagus, oregano and sage.
  • Simmer chicken and asparagus on high untill done and wine is mostly gone. Add cream and cheese and simmer long enough for it to turn into a sauce of the consistency you desire.
  • Serve over pasta or veggies.

CHICKEN AND ASPARAGUS IN WHITE WINE SAUCE



Chicken and Asparagus in White Wine Sauce image

I got this recipe from my mom who got it from Cooking Light Oct. 2007. Very good and pretty easy to make.

Provided by BlueSapphire

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 (6 ounce) boneless skinless chicken breasts
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons butter
1/2 cup all-purpose flour
1/2 cup dry white wine
1/2 cup reduced-sodium fat-free chicken broth
2 minced garlic cloves
1 lb asparagus spear, trimmed
2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice

Steps:

  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.
  • Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chichen in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chichen from pan; keep warm. Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes. Add asparagus; cover and cook 3 minutes or until asparagus is crisp tender. Remove from heat; stir in parsley and juice. Serve asparagus and sauce with chicken.

DATE NIGHT CHICKEN PASTA



Date Night Chicken Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
8 ounces casarecce pasta
2 boneless, skinless chicken breasts (if breasts are thick, lightly pound to 1-inch thickness)
2 tablespoons olive oil
1/4 cup white wine, such as Pinot Grigio
1 tablespoon salted butter
3 stalks broccolini, cut into 2-inch pieces
10 asparagus spears, cut into 2-inch pieces
2 cloves garlic, minced
1 teaspoon dried oregano
3/4 cup heavy cream
1/3 cup grated Parmesan, plus a piece of Parmesan for shaving
Zest and juice of 1/2 lemon
6 fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package directions.
  • Sprinkle the chicken on one side with salt and pepper. Heat the olive oil over medium-high heat in a large skillet. When the oil is hot, add the chicken, seasoned-side down, then sprinkle the other side with salt and pepper. Cook until golden brown and cooked through, 5 to 6 minutes per side. Remove from the skillet and set aside.
  • Drain the pasta, reserving 1 cup of the pasta water. Set aside.
  • With the empty chicken skillet over a medium heat, add the white wine, scraping the bottom of the skillet with a wooden spoon, until almost fully reduced, about 30 seconds. Add the butter and melt. Add the broccolini and saute until bright green, about 1 minute. Add the asparagus and saute for 1 minute more. Add the garlic and oregano and stir to combine. Add the cream and bring to a simmer, stirring. Stir in the grated Parmesan, lemon zest and juice. Season with salt and pepper. Add the reserved pasta to the sauce and toss well to coat the pasta, adding the pasta water 1/4 cup at a time, if the sauce is too thick.
  • Slice the chicken breasts thinly and place on top of the pasta, or serve them whole if you prefer. Garnish with the basil leaves and Parmesan shavings.

ASPARAGUS, CHICKEN AND PENNE PASTA



Asparagus, Chicken and Penne Pasta image

This dish is slightly spicy. It has a unique and awesome taste!

Provided by JWEARY15

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 35m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package dry penne pasta
2 tablespoons olive oil, divided
¾ pound skinless, boneless chicken breast meat - cut into bite-size pieces
4 cloves garlic, minced
12 ounces asparagus, trimmed and cut into 1 inch pieces
1 teaspoon crushed red pepper flakes
salt and pepper to taste
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and transfer to a large bowl.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute chicken until firm and lightly browned; remove from pan. Add the remaining tablespoon of olive oil to the skillet. Cook and stir garlic, asparagus, and red pepper flakes in oil until asparagus is tender. Stir in chicken, and cook for 2 minutes to blend the flavors. Season with salt and pepper.
  • Toss pasta with chicken and asparagus mixture. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 310.7 calories, Carbohydrate 43.2 g, Cholesterol 29.1 mg, Fat 6.8 g, Fiber 2.8 g, Protein 20.3 g, SaturatedFat 1.8 g, Sodium 112.7 mg, Sugar 2.5 g

CHICKEN IN WHITE WINE SAUCE



Chicken in White Wine Sauce image

Want to welcome dinner guests with a healthy meal? This saucy chicken will wow them with its moist and tender texture and golden brown coating. -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon olive oil
1/2 cup reduced-sodium chicken broth
1/2 cup white wine or additional reduced-sodium chicken broth
4 teaspoons grated Parmesan cheese

Steps:

  • In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large ovenproof skillet coated with cooking spray, brown chicken in oil for 1-2 minutes on each side. Add broth and wine; bring to a boil. Remove from the heat., Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with cheese.

Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

Tips:

  • Use high-quality ingredients: Fresh asparagus, tender chicken breasts, and a flavorful white wine will make all the difference in the final dish.
  • Don't overcrowd the pan: When cooking the chicken and asparagus, make sure to give them enough space so that they can cook evenly.
  • Cook the pasta al dente: This means that the pasta should be cooked until it is just tender, but still has a slight bite to it.
  • Don't boil the sauce: When making the white wine sauce, bring it to a simmer but do not let it boil. Boiling will cause the sauce to lose its flavor and become watery.
  • Serve immediately: This dish is best served immediately after it is made, while the pasta is still hot and the sauce is creamy.

Conclusion:

Chicken Asparagus with Pasta in White Wine Sauce is a quick and easy weeknight meal that is sure to please the whole family. With its tender chicken, crisp asparagus, and creamy sauce, this dish is a delicious and satisfying meal that can be on the table in under 30 minutes. So next time you're looking for a quick and easy meal that is both delicious and nutritious, give Chicken Asparagus with Pasta in White Wine Sauce a try. You won't be disappointed!

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