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Top view of sautéed chicken strips and gluten-free farfalle pasta in a stainless steel pot

Chicken Asparagus Pasta

This Chicken Asparagus Pasta is an easy one pan recipe made with sautéed chicken, cooked gluten-free pasta, tender asparagus, lemon, herbs and makes the perfect 30 minute meal for busy weeknights. It's simple to customize and full of bright spring flavors! Gluten-free with grain-free, paleo, vegan and dairy-free options.

Course Main Course
Cuisine American
Keyword asparagus, easy one skillet pasta dish, easy weeknight meal, lemon chicken, one pan dinners
Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Servings 4 servings
Calories 604 kcal
Author Kelly


  • 7 ounces dried pasta , I used Jovial gluten-free farfalle (bow tie pasta), but Jovial cassava flour grain-free pennefusilli or any other medium-length pasta you like would be delicious.
  • tablespoons avocado oil OR olive oil
  • 2 medium boneless skinless chicken breasts* , cut into 1 inch chunks or strips
  • Salt and black pepper to taste
  • ½ teaspoon dried oregano
  • 3 tablespoons vegan butter , we like Miyokos. Sub with ghee or grass-fed butter if not dairy-free or for paleo
  • tablespoons minced garlic divided
  • 1 pound asparagus , ends trimmed and cut into 2-inch pieces
  • ½ cup coconut cream OR sub with heavy cream if not dairy-free
  • Juice and zest of one lemon
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • 2/3 cup grated vegan parmesan cheese , (we like Violife) - plus more for garnish - sub with nutritional yeast or regular parmesan if not dairy-free. Omit for paleo or use cashew based cheese.
  • ½ cup grated vegan mozzarella cheese , (we like Violife) sub with regular mozzarella if not dairy-free. Omit for paleo.
  • Chopped fresh parsley and lemon slices for garnish if desired


  1. In a large pot bring water to a boil and add the pasta. Cook according to package directions. Drain and set aside.
    A box of Jovial Grain-Free Cassava Penne on a grey background
  2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken and season with salt, black pepper and oregano. Cook for 5 minutes, stirring occasionally until browned and cooked through. Add 1 teaspoon minced garlic and cook for another minute, until fragrant. Transfer to plate and set aside.

    Cubed chicken breast in a pan
  3. Add butter to the same skillet and melt over medium-high heat. Add remaining minced garlic and asparagus and sauté for 1 minute, until just starting to turn bright green. Whisk in the cream, lemon juice, lemon zest, garlic powder, oregano, thyme, parmesan, and mozzarella cheese.

    Top view of garlic and asparagus in a stainless steel pot
  4. Allow the sauce to thicken and cheese to melt. Add the drained pasta and chicken back into the skillet. Season with salt and black pepper to taste (I used about 1½ teaspoons salt + ½ teaspoon black pepper). Toss to coat well until everything is heated through.

    Serve hot and sprinkle with nutritional yeast or more parmesan cheese, chopped parsley, and lemon slices, if desired.

    Top view of sautéed chicken strips and gluten-free farfalle pasta in a stainless steel pot

Recipe Notes

*If you're not a fan of chicken or want this to be a meatless meal, just omit it or sub with another plant-based protein instead. 

Nutrition Facts
Chicken Asparagus Pasta
Amount Per Serving (1 serving (1/4 recipe))
Calories 604 Calories from Fat 288
% Daily Value*
Fat 32g49%
Carbohydrates 47g16%
Fiber 5g20%
Sugar 4g4%
Protein 33g66%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.