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+ servings

Chicken asparagus Pasta Bake

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Dish
Cuisine American
Servings 6


  • 12 ounces penne pasta
  • 1 pound asparagus chopped
  • 2 pounds boneless skinless chicken, cubed
  • 2 tablespoons olive oil + 1/4 cup olive oil
  • 1 tablespoon Seasoned Salt I like Lawry's
  • 1 teaspoon ground black pepper
  • 1 small onion finely chopped
  • 2 teaspoons garlic minced or pressed
  • 1 teaspoon Oregano
  • 1 tablespoon Herbes de Provence
  • 2 cups mozzarella cheese
  • 1/2 cup to 1 cup fresh parmesan cheese grated

Mix-in Options

  • sautéed Mushrooms
  • Alfredo Sauce


  • Coat a 9 x 13-inch baking dish with cooking spray and set aside.
  • In a large saucepan, cook pasta according to package directions until al dente. Rinse and drain.
  • In a medium saucepan, steam asparagus for about 8 minutes and spread out in the prepared baking dish.
  • Meanwhile, in a large skillet, warm up 2 tablespoons olive oil on medium-high heat. Add cubed chicken. Season with Seasoned Salt and pepper. Stir and cook for about 5 minutes on each side or until chicken is cooked through. Add onion, garlic, oregano, and Herbes de Provence; stir, and continue to cook one minute longer.
  • Remove chicken from burner and spread out over the asparagus in the baking dish. Top with cooked pasta, olive oil, and mozzarella cheese. Stir until well combined and coated.
  • Top with grated Parmesan cheese. Place on the middle rack of the oven and broil on high for about 5 minutes or until cheese is golden brown. Remove and serve immediately.


Adding sautéed mushrooms to this dish would be amazing. Another twist to consider is mixing in alfredo sauce for a creamier delight. Yummmm!
Tried this recipe?Let us know how it was!