Roasted Chicken Over Creamy Asparagus Pasta Recipe

Name: Roasted Chicken Over Creamy Asparagus Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Chicken, Cut Up; 2 Tablespoons Extra Virgin Olive Oil; 1/4 cups White Wine (or Chicken Broth); 2 sprigs Fresh Oregano; 2 sprigs Fresh Thyme; 1 teaspoon Coarse Salt; 1 teaspoon Freshly Ground Pepper; 1/4 cups Fresh Lemon Juice; 1/2 bunches Asparagus; 3 cloves Garlic, Roughly Chopped; 1/2 cups Heavy Cream; 1/4 cups Chicken Stock; 1 pound Brown Rice Spaghetti Noodles (or Whatever You Have On Hand); 1/4 cups Sun Dried Tomatoes; 1/2 teaspoons Coarse Salt; 1/2 teaspoons Freshly Ground Pepper

Servings: persons

1 whole Chicken, Cut Up
2 Tablespoons Extra Virgin Olive Oil
1/4 cups White Wine (or Chicken Broth)
2 sprigs Fresh Oregano
2 sprigs Fresh Thyme
1 teaspoon Coarse Salt
1 teaspoon Freshly Ground Pepper
1/4 cups Fresh Lemon Juice
1/2 bunches Asparagus
3 cloves Garlic, Roughly Chopped
1/2 cups Heavy Cream
1/4 cups Chicken Stock
1 pound Brown Rice Spaghetti Noodles (or Whatever You Have On Hand)
1/4 cups Sun Dried Tomatoes
1/2 teaspoons Coarse Salt
1/2 teaspoons Freshly Ground Pepper

1
Preheat oven to 450 degrees F.
2
Coat the bottom of a cast iron skillet with a little oil, along with coating all sides of the chicken.
3
Nestle the chicken pieces into the pan.
4
Pour the wine over the chicken.
5
Top with the fresh oregano and thyme leaves, and sprinkle with salt and pepper.
6
Roast the chicken in the preheated oven for 40 minutes.
7
Change the oven to broil, and broil the chicken for 5 more minutes.
8
Bring it out of the oven and spritz with a little bit of the lemon juice.
9
Let rest for 5 minutes.
10
In the meantime, give the asparagus a rough chop (after removing and discarding the tough bottom ends) and throw it into a food processor.
11
Add the garlic and blitz it until finely chopped.
12
Add the cream, broth/stock, a good pinch of salt and pepper.
13
Blitz a bit more until everything is combined and creamy.
14
Pour sauce into a small saucepan and simmer lightly while the pasta cooks.
15
Cook the pasta until it reaches al dente (according to package instructions for al dente).
16
Drain pasta and add it to the saucepan.
17
Toss to coat the pasta with the cream sauce.
18
Toss in the sun-dried tomatoes.
19
Resist sticking your mouth into the pot.
20
Oh, youll see.
21
Serve creamy asparagus pasta topped with a piece of roasted chicken.
22
Spritz with a little more lemon if desired.
23
Drizzle with more sauce and freaking have.
24
at.
25
it.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 whole Chicken, Cut Up, 2 Tablespoons Extra Virgin Olive Oil, 1/4 cups White Wine (or Chicken Broth), 2 sprigs Fresh Oregano, and more.

Yes, Roasted Chicken Over Creamy Asparagus Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Chicken Over Creamy Asparagus Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions