One-Pan Chicken, Asparagus and Pasta Skillet (30 Minutes)

How to Make One-Pan Chicken, Asparagus and Pasta Skillet (30 Minutes)

1. 1

   Step 1: Season and brown the chicken

   Heat the olive oil in a large 12" skillet over medium-high heat. Season the bite-sized chicken pieces with the kosher salt and black pepper, then add to the hot pan in a single layer and cook, stirring occasionally, until golden and mostly cooked through, about 4–5 minutes. Transfer chicken to a plate and set aside.

   For this step

   • 2 tbspExtra-virgin olive oil
   • 1 lbBoneless skinless chicken breasts, cut into 1" pieces
   • 1 tspKosher salt (plus more to taste)
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Sauté garlic and add pasta and broth

   Lower heat to medium, add the minced garlic to the skillet and cook until fragrant, about 30 seconds (don’t let it brown). Pour in the chicken broth, scraping any browned bits from the bottom, then stir in the dry penne and return the seared chicken to the pan, nestling pieces into the liquid. Bring to a gentle boil, cover, and simmer for 8–10 minutes, stirring once or twice, until the pasta is nearly al dente.

   For this step

   • 8 ozDry penne (or similar small pasta)
   • 3 cupsLow-sodium chicken broth
   • 3 clovesGarlic, minced
   
3. 3

   Step 3: Add asparagus and finish cooking

   Uncover and add the trimmed asparagus pieces, stirring to combine. Continue to cook uncovered for 3–4 minutes until the pasta is tender and the asparagus is bright green and crisp-tender. If the pan looks dry before pasta is cooked, add up to 1/4 cup (60 ml) more broth or water as needed.

   For this step

   • 12 ozAsparagus, trimmed and cut into 1–2" pieces
   
4. 4

   Step 4: Brighten and serve

   Remove from heat and stir in the lemon zest, lemon juice and grated Parmesan until melted and glossy; taste and adjust salt and pepper. Serve immediately—about 1½ cups per person—garnish with extra Parmesan or a drizzle of olive oil if desired.

   For this step

   • 1 largeLemon (zest + 2 tbsp juice)
   • 1/3 cupGrated Parmesan cheese
   

1. Heat the olive oil in a large 12" skillet over medium-high heat. Season the bite-sized chicken pieces with the kosher salt and black pepper, then add to the hot pan in a single layer and cook, stirring occasionally, until golden and mostly cooked through, about 4–5 minutes. Transfer chicken to a plate and set aside.
2. Lower heat to medium, add the minced garlic to the skillet and cook until fragrant, about 30 seconds (don’t let it brown). Pour in the chicken broth, scraping any browned bits from the bottom, then stir in the dry penne and return the seared chicken to the pan, nestling pieces into the liquid. Bring to a gentle boil, cover, and simmer for 8–10 minutes, stirring once or twice, until the pasta is nearly al dente.
3. Uncover and add the trimmed asparagus pieces, stirring to combine. Continue to cook uncovered for 3–4 minutes until the pasta is tender and the asparagus is bright green and crisp-tender. If the pan looks dry before pasta is cooked, add up to 1/4 cup (60 ml) more broth or water as needed.
4. Remove from heat and stir in the lemon zest, lemon juice and grated Parmesan until melted and glossy; taste and adjust salt and pepper. Serve immediately—about 1½ cups per person—garnish with extra Parmesan or a drizzle of olive oil if desired.