Sautéed Chicken Pasta with Asparagus and Tomatoes
One-skillet pasta combining tender chicken cubes with fresh asparagus, grape tomatoes, and bell pepper in a light butter sauce. Finished with Parmesan and basil for a bright, quick weeknight dinner that comes together in under 30 minutes.
Ingredients
- 3 cups dried campanelle pasta, uncooked
- ¼ cup butter, Land O Lakesolive oil1:1dairy-freeFull guide →
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubeschicken thighs1:1Full guide →
- 1 tablespoon fresh garlic, finely chopped
- 1 tablespoon lemon zest, freshly grated
- 1 tablespoon fresh thyme leaves, chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ pound asparagus, cut diagonally into 2-inch piecesgreen beans1:1Full guide →
- 2 cups grape tomatoes, halved
- 1 medium yellow bell pepper, cut into 1-inch strips
- ½ cup Parmesan cheese, shredded
- ¼ cup fresh basil leaves, chopped
Instructions
- 1
Cook pasta according to package directions. Drain and set aside.
- 2
Melt butter in a 12-inch skillet over medium-high heat until sizzling.
- 3
Add chicken, garlic, lemon zest, thyme, salt, and pepper. Cook, stirring occasionally, until chicken is no longer pink.
- 4
Add asparagus, tomatoes, and bell pepper. Continue cooking, stirring occasionally, until asparagus is crisply tender and tomatoes are softened.
- 5
Stir in cooked pasta.
- 6
Sprinkle with Parmesan cheese and basil. Serve immediately.
Tips
Have all ingredients prepped before starting to cook for smooth assembly.
Do not overcook asparagus to maintain crisp texture.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.
Prep vegetables and cube chicken up to 1 day ahead. Cook pasta and assemble just before serving for best texture.
Serve immediately while hot. Pair with a crisp white wine or a light salad.
Common Mistakes
Do not skip draining pasta to avoid watery sauce.
Do not stir too frequently when cooking chicken to achieve even browning.