Creamy Chicken and Asparagus Pasta Bake

Name: Creamy Chicken and Asparagus Pasta Bake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 450g (1 lb) Penne pasta; 2 cups Cooked chicken breast, shredded or diced; 450g (1 lb) Fresh asparagus, tough ends trimmed, cut into 1-inch pieces; 1 tbsp Olive oil; 3 tbsp Unsalted butter; 3 tbsp All-purpose flour; 3 cups Whole milk; 1/2 cup Chicken broth; 1 cup Shredded sharp cheddar cheese; 1/2 cup Grated Parmesan cheese, divided; 1 tsp Garlic powder; 1/2 tsp Onion powder; Salt and black pepper To taste; 1/2 cup Panko breadcrumbs

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This delightful pasta bake is the ultimate comfort food for a chilly March evening, while still celebrating the arrival of spring with fresh asparagus. Penne pasta is tossed with succulent pieces of chicken and vibrant asparagus spears, all enveloped in a velvety, cheesy cream sauce. Baked until bubbly and golden with a crispy breadcrumb topping, it's a satisfying and easy-to-make dish that the whole family will love.

speichern

Prep Time20 min

Cook Time45 min

Servings6-8 servings

DifficultyEasy

Equipment

Large PotLarge Saucepan or Dutch OvenWhisk9x13 inch Baking Dish

Instructions

1
Preheat oven to 190°C (375°F). Cook penne pasta according to package directions until al dente. During the last 3 minutes of cooking, add the asparagus pieces to the boiling pasta water. Drain well and set aside.
2
While pasta cooks, prepare the creamy sauce. In a large saucepan or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the milk and chicken broth, bringing the mixture to a simmer. Cook, whisking frequently, until the sauce thickens, about 5-7 minutes.
3
Remove the sauce from heat. Stir in shredded cheddar cheese, 1/4 cup of the Parmesan cheese, garlic powder, and onion powder until the cheeses are melted and smooth. Season generously with salt and black pepper to taste. The sauce should be well-seasoned.
4
Add the drained pasta and asparagus, along with the cooked chicken, to the cheese sauce. Stir gently until everything is evenly coated. Pour the mixture into a 9x13-inch baking dish.
5
In a small bowl, combine panko breadcrumbs with the remaining 1/4 cup Parmesan cheese and 1 tablespoon olive oil. Sprinkle this mixture evenly over the top of the pasta bake.
6
Bake for 25-30 minutes, or until the sauce is bubbly and the breadcrumb topping is golden brown and crispy. Let stand for 5 minutes before serving. Serve hot as a comforting main dish.

Nutrition

Calories560 kcal

Protein35g

Fat25g

Carbohydrates

Frequently Asked Questions

Can I use a different type of pasta?

Absolutely! Ziti, rotini, or even elbow macaroni would work well in this pasta bake. Just ensure they are cooked al dente before mixing with the sauce.

How can I make this dish vegetarian?

To make it vegetarian, simply omit the chicken and add extra vegetables like sautéed mushrooms, bell peppers, or spinach. You can also use vegetable broth instead of chicken broth for the sauce.

Can I prepare this pasta bake ahead of time?

Yes, you can assemble the entire pasta bake (steps 1-4) and cover it tightly with plastic wrap, then refrigerate for up to 24 hours. Add the breadcrumb topping just before baking. You may need to add 10-15 minutes to the baking time if baking from cold.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.