Creamy Chicken Asparagus Pasta with Alfredo Pesto Sauce
A rich and satisfying pasta dish that combines tender chicken, crisp asparagus, and broken lasagna noodles in a luxurious Alfredo-pesto sauce. The toasted pine nuts add a delightful crunch while fresh tomatoes provide a bright contrast to the creamy base. Perfect for weeknight dinners when you want something special without too much fuss, this recipe transforms simple ingredients into an elegant meal that feels restaurant-quality at home.
Ingredients
- ⅓ cup pine nuts
- 10 uncooked lasagna noodles, broken into 2-inch piecespenne or rigatoni8 ozpreference
different pasta shape
- 1 bunch asparagus, trimmed, cut diagonally into 1 1/2-inch pieces
- 1 jar Alfredo pasta sauce, 15 oz
- ⅓ cup refrigerated basil pesto, from 7-oz container
- 2 cups shredded cooked chicken
- ¼ teaspoon salt
- ⅓ cup shredded Parmesan cheese
- 1 small tomato, chopped
Instructions
- 1
Toast pine nuts in ungreased heavy skillet over medium heat for 3 to 5 minutes, stirring frequently until nuts begin to brown, then stirring constantly until light brown
- 2
Remove toasted nuts from skillet to plate and set aside to cool
- 3
Cook and drain noodles as directed on package, adding asparagus during last 3 minutes of cooking time
- 4
Heat Alfredo sauce to boiling in 3-quart saucepan
- 5
Stir in pesto with whisk
- 6
Stir in chicken and salt
- 7
Reserve 1/4 cup asparagus for garnish
- 8
Stir noodles and remaining asparagus into Alfredo-pesto mixture
- 9
Cook and stir over medium heat until hot
- 10
Sprinkle with toasted pine nuts and cheese
- 11
Garnish with tomato and reserved asparagus
Tips
Toast pine nuts just until light brown to prevent bitter flavor - they continue cooking slightly from residual heat after removing from pan.
Reserve some asparagus pieces for garnish to add visual appeal and ensure you have tender-crisp vegetables in every serving.
Break lasagna noodles into 2-inch pieces for easier eating and better sauce distribution throughout the dish.
Good to Know
Refrigerate leftovers for up to 3 days in covered container. Reheat gently with splash of milk or cream to restore creaminess.
Cook chicken and toast pine nuts up to 2 days ahead. Store separately and combine when making pasta.
Serve immediately while hot for best texture. Provide additional Parmesan cheese and black pepper on the side.
Common Mistakes
Don't overcook asparagus or it becomes mushy - add during last 3 minutes of pasta cooking only.
Toast pine nuts carefully to avoid burning - they go from golden to burnt very quickly.
Don't let Alfredo sauce boil vigorously or it may separate - gentle simmer is sufficient.
Substitutions
Nut-Free Alternatives
General Alternatives
different pasta shape
more control over richness
Full guide →FAQ
Can I use frozen asparagus instead of fresh?
Fresh asparagus works best for texture, but if using frozen, don't thaw first and add during last 2 minutes of cooking to prevent mushiness.
What if I don't have basil pesto?
You can make a simple substitute with fresh basil leaves, garlic, olive oil, and Parmesan blended together, or use sun-dried tomato pesto for different flavor.
How long will leftovers keep in the refrigerator?
Store covered leftovers for up to 3 days. Reheat gently with a splash of milk or cream to restore the creamy consistency.