Asparagus, Chicken, and Pecan Pasta
Penne pasta tossed with asparagus, red peppers, pecans, and Parmesan cheese in a delicious sauce that is creamy without being over-powering. This has been a tremendous hit every time I've made it.
Penne pasta tossed with asparagus, red peppers, pecans, and Parmesan cheese in a delicious sauce that is creamy without being over-powering. This has been a tremendous hit every time I've made it.
Fantastic spring time dish! It does work best to keep the pot covered when you add the chicken stock and also when you add the remaining ingredients. This way there is some liquid left when you add the parmesan and you don't need to add any more chicken stock. I will definately make this again!Read More
I found this recipe to be bland. I actually put a tablespoon of freshly minced garlic and everyone thought it could still use alot more. I also thought some red pepper flakes could have helped. I gradually added the parmesan cheese and it didn't blend in very nicely. I thought the pecans were a nice touch, but they kind of freaked my sister out when she thought it could possibly be a hard piece of chicken. I think the next time I would make it without the chicken, maybe just toss the parmesan on at the end rather than trying to blend it in and definitely add more spices.Read More
Fantastic spring time dish! It does work best to keep the pot covered when you add the chicken stock and also when you add the remaining ingredients. This way there is some liquid left when you add the parmesan and you don't need to add any more chicken stock. I will definately make this again!
Probably my favorite main-dish recipe of all time. I often make it with chicken sausage instead of grilled chicken strips, and it is always such a hit. Sam's Club sells a chicken-spinach sausage that is perfect for this recipe. Enjoy!
This was very easy and very good. I woud alter next time in a couple of ways - a little red pepper flakes and I would substitute pine nuts for the pecans. The pecans were interesting but pine nuts seem better suited to the dish.
Really liked this recipe. My husband, who really is picky about his chicken dishes, thought this was great. I did substitute pesto in place of the basil leaves, as I did not have fresh basil and the stuff at the store looked a bit less than fresh. Turned out great. Thanks for a super recipe.
Great dish- family loved it! Used Havarti cheese instead of parmesan- it melts better, and toasted the pecans while I was grilling the chicken
Awesome! Absolutely the best dish we have made from this site. I would not change anything. Next time I might try breaking the pecans up so that I get more in every bite. Also we roasted the pecans in the oven before adding them but it would be good even without the nuts.
Great dish! Only used 1 bunch of asparagus and added mushrooms.
Great great dish. We made it for some friends that are getting married in 4 days. Very easy to prepare, and very filling. We doubled the recipe actually, and sent the remainder (which was quite a bit) home with them for the rest of the week so they didn't have to cook. Yea, it was that much. The only thing I would do differently is cut down the amount of Penne noodles the recipe calls for. The dish itself is so good, that you end up looking for a fork full without the noodles. They work well together, but I will probably use half the noodles next time.
Fabulous! Quick and easy with great flavor! Will definitely make again. Husband and I really liked the addition of the pecans. You can add any veggies that you like and season it to your individual taste. We loved it just as is!
this is wonderful!. LOVE IT SO MUCH! I made it once, exactly as written, and it was fantastic. The next time, due to my limited chicken, I used 1 chicken breast and about 3/4 cup smoked sausage, sliced, and it was amazing with the sausage addition. This is a wonderful go-to recipe that I am so glad that I found!
Great recipe, I will be putting more stock next time to make it saucier :)
I found this recipe to be bland. I actually put a tablespoon of freshly minced garlic and everyone thought it could still use alot more. I also thought some red pepper flakes could have helped. I gradually added the parmesan cheese and it didn't blend in very nicely. I thought the pecans were a nice touch, but they kind of freaked my sister out when she thought it could possibly be a hard piece of chicken. I think the next time I would make it without the chicken, maybe just toss the parmesan on at the end rather than trying to blend it in and definitely add more spices.
We're not big pasta eaters so this recipe was just okay, not great. I really liked having pecans in the recipe. If I make it again I will probably use more asparagus and less pasta.
Delicious! I had 6 people coming for dinner, everyone loved it and most had a second helping! This was extremely easy to make. I did add mushrooms and used Farfalle pasta instead of Penne. I also happened to have quite a bit of leftover chicken that I cooked in the slow cooker the previous night, so I used that instead of the breast strips. This is a nice, fairly healthy meal that I most certainly will make again.
My husband said this recipe was "outstanding!" I substituted sun-dried tomatoes for the red bell pepper and pine nuts for the pecans because that's what I had on hand, but it made a really good blend of seasonings. This is a great dish to make if you've got some leftover grilled chicken breasts from another meal. We'll definitely be making this recipe again and again!
Classic flavours make a recipe that is simple and satisfying. I would usually order this in a restaurant but now I will make it at home. I used fresh broccoli instead of asparagus and fresh boneless chicken breasts sauteed in garlic instead of the chicken strips.
Really good. I used a 14 oz can of chicken broth instead of a cup and would love to add canned artichoke hearts diced. Also felt a little less pasta would be better. Made a ton!!
I'd do this again. Very light on Spaghetti Squash!!
This recipe is a winner! Both my husband and I loved it. It makes a large batch so we'll probably have enough for two more meals. i can't wait to bring it to a potluck supper at church. Thanks for posting this recipe Julie!
This was very good! I added a lot of fresh veggies because we lacked them over the weekend. ;) I used asparagus, green beans, baby carrots, spinach. I used leftover chicken, but didn't have a lot so added a can of black beans for more protein. My 5 year old twins LOVED it, as did hubby and I.
Delicious and smelled wonderful as it was roasting. I added onions to the body and did not use the butter, just the bacon. Moist and tender. I'll make it again!
i made this on valentines day and it was great. followed the recipe exactly, except i halved it and i forgot to put the butter in.. but i didnt miss it. subbed the pecans with sunflower kernels since i dont like pecans. so good.
Delicious! I only used one bunch of asparagus this time, but next time I will go ahead and use two like the recipe calls for. Cayenne pepper on the side for people who like a little heat is a great option also.
I made this last night for my boyfriend and his family! Everyone raved about it!! I used red pepper flakes instead of red peppers, also used broccoli instead of asparagus. I did use a whole can of chicken broth like some others suggested. Turned out great! Will for sure make again!
I made this tonight for supper and it was absolutely wonderful. I did everything the same. I just added some baby bellas that I had in the fridge. Very easy to make. Thanks for the tasty recipe. I will definitely make this did again.
I used chicken the first time I made this recipe, but opted for Italian Turkey Sausage the 2nd time & WOW!! SO GOOD! I wasn't a big fan of the pecans, so I usually leave them out, but that's just my preference. It's a very good recipe as is, and can be tweaked to your liking easily.
This was soooo yummy!!!! I made it tonight when i was the only one home so I wouldn't have to listen to the kids complaining about the asparagus and nuts. I think the only change I would do next is a little less parm...it was a little too much for me!!! Very, very tasty! Thank you for sharing!
My kids went crazy over this. I left the pecans out for them but I enjoyed them. I left out 1/2 cup of the parmesan and think one bunch of asparagus is enough (and keeps the cost down)
Had this for dinner last night and this was very easy to make. I made exactly as directed but next time I will increase the garlic. Like another review, I would like this to be more 'saucy'. Will definitely experiment with that. I will make this often as i believe it is a very good recipe. The pecans really add to the flavor of this recipe. Would not leave them out.
This is a great, fresh tasting pasta recipe. It is especially nice in that it goes together quickly if you do a little chopping ahead. I forgot to add the pecans. Will add those when we eat the leftovers.
Used six teaspoons minced garlic, another three of garlic powder, doubled the cheese, added crushed red pepper...still tastes bland.
great flavor combination although it doesnt have much of a sauce its more like a butter sauce but all in all i think it was a good dish definately dont leave out the pecans
For such a simple recipe, it sure has LOTS of flavor!! I was surprised at how yummy it was, wow!
Great dish! I used fettuccini pasta instead of penne pasta, added 2 tbs of lemon juice at the and, and used slivered almonds instead of pecans.
This was really good. And to my surprise, my husband thought so as well!
This was a good recipe but I made some modifications. I added about a tablespoon of red pepper flakes and 8oz sliced portobello mushrooms. Next time I'll wait and sprinkle the cheese after serving. It all stuck to the spoon and the bottom of the pan. What a mess! BUT! It was a hit and everyone liked it. I too added another 1/2 cup broth...I wanted it more saucy.
Add more broth (entire 14 oz. can or more). I thickened sauce with cornstarch. Also think it would be good with cashews!
Delicious! I used thawed frozen peas instead of the asparagus because I don't like asparagus and it is so good! Thank you for sharing!
delicious!!!!!! the only changes I made was to add a 14 oz. can of chicken broth instead of just a cup and I used toasted walnuts instead of pecans because it's what I had on hand. (I also used whole wheat pasta to make it a little healthier) THIS IS SO GOOD!!!! This will definitely become a regular in my house - it was so easy to make - easy clean up - and enough leftovers for lunch for me and my boyfriend the next day. (that's after we both had two servings for dinner because it was SO yummy). Thank you for this recipe - it's a keeper!!!!
Very tasty, the red pepper flavors broth nicely.
Oh, I loved this! I found it very easy to make, and delicious. I used boiled chicken, omitted the salt and cut the cheese down to about 1 C, but other than that followed the recipe exactly. Actually, when I pulled out the leftovers to heat the next day, I tasted and decided that I like it even better chilled! That being the case, I will probably make it with that intent next time and substitute additional olive oil for the butter, to keep it from becoming sticky. Anyway, hot or cold, it is great!
This was great. Added a little more broth and kept the top on while simmering. Pecans were on the side.
My boyfriend and I loved this dish. We added some chorizo sausage for a bit of a spicy kick. Will defintely make again; thanks for this delicious recipe!
LOVED this - it has become a favorite of my boyfriend's. We're not big red pepper or pecan fans - so we make it without. I bake the chicken in aluminum foil with a mixture of butter, garlic powder, salt, pepper, and basil flakes. Much easier to throw it all together and not dirty another plate. Highly recommended!
This was delicious. My husband and daughter ask for it all of the time now. A bit of advice- use real parmesan, and don't skip the pecans! This has become one of our favorites.
Absolutely delightful. Could easily be added to! Yum
Absolutely fantastic! Make sure that you get alll of your chopping done before you start cooking. No revisions needed - great the way it is.
My new favorite! Absolutely delicious and easy to make. Huband loved it as well. Thank you!
Awesome recipe! I added some red pepper flakes, which gave it just a hint of spice.
Great textures & balance. It's fresh & healthy.
This recipe is Awesome! However I did make some changes. I used roasted red peppers, mushrooms and increased the stock to a can and a half. Of course since the broth was increased the cheese is increased. Oh yeah then I added sliced smoked sausage, as someone else recommended, which brought out tremendous flavor. I will definitely make this again and again!! Thanks for the recipe.
My husband gave this an A++ I used sausage instead of chicken breasts but otherwise followed the recipe as written. Wow what a great recipe.Thank you
I made this a while back for my mom. It was nice, but nothing terribly special. The sauce was a bit watery and it needed some additional seasonings.
SIMPLE to make, delicious to eat!
Well, I had a difficult time with this one, but maybe it was my own fault. I thought I'd get a head start on dinner and I prepped everything in advance, planning to put it all together just before dinner and re-heat. I cooked my asparagus and peppers separately and removed them from the pan, because I didn't want them to lose their vibrant color. I toasted my pecans in a skillet with just a little butter, then gave them a tiny pinch of salt. I thought I could make the sauce ahead and that's where my problems began. I added the chicken broth to the pan I had used to saute the red pepper, then the basil and then the parmesan. I did think this called for an excessive amount of parmesan. I was using a good quality Parmigiano-Reggiano but it just got stringy and gloppy in the broth, so much so that I ended up straining my broth to get rid of it. The parm had absorbed a lot of the liquid, so I ended up adding a little over 1/2 cup of additional chicken broth and added a glug of white wine. I thickened it with a little corn starch and added the rest of the ingredients. Surprisingly it turned out quite well and I would make it again, but I would add the parmesan after plating as a garnish.
Light tasting, yet very filling (and pretty to look at too). I added mushrooms, but followed the recipe exactly and was quite happy with the results. Makes a LOT of food for just two people. Yum!
This plate was fantastic, did everything as it stated except for the pecans. Truly a fantastic dish.
this was a tasty little dish. very simple especially as i had bought fresh spaghetti. i added a few mushrooms and more garlic as always and made one and 1/2 times the actual sauce and added a few panko crumbs before adding spaghetti to thicken a bit. quick dish.
This dish is not only delicious - but it's also presents very well. FYI - it's even better the next day (I saved a bit of the pasta water to add before reheating to prevent dryness and it worked like a charm). Definitely a keeper!!!
Awesome recipe - a hit with kids, big kids and adults alike. Due to cost, I used only once bunch of asparagus and one cup of parmesan, and at the last minute realized I'd forgotten the pecans -- still delicious. Can't rave enough about this recipe! Thank you!
This was really good. I used dried basil, spaghetti pasta, omitted the pecans, and used only 1 tbsp. of butter. Served the cheese on the side instead of stirred in. Delicious and will be making again!
I NEVER make comments on dishes I try, but this was OUTSTANDING! My husband could not get enough! It makes a good bit-at first I thought that I had made too much pasta, but it turned out just fine adding in the whole box (13 oz box and we used whole wheat). I also did not have any fresh basil on hand, so I used dried basil (about 2-3 tbls) and it was wonderful. This is a definite keeper!
Wow. Just gorgeous, both to look at and to eat. I did substitute quite a few ingredients, simply to use what I had, but I think the main flavors are close enough to the recipe to warrant a review. I used cheese filled tortellini, sun dried tomatoes instead of red bell pepper, and added artichoke hearts I needed to use up. Added a smidge of red pepper flakes. Used walnuts instead of pecans. Topped with some chopped green onions at the end which worked really well. When simmering the veggies, make sure not to let too much of the stock evaporate, you want that liquid for the sauce. I needed to add a bit of water back in and then covered it. Oh, I used about half the butter. Next time I think a squirt of lemon juice would be perfect. Man this was good.
Wow wow wow.....this was SO good!!! I ommitted the pecans because we didn't have any and used frozen basil from last year's garden....it was delicious. I also used 8 oz of pasta and it was just the right amount. This will be on the menu often! Thanks for a great recipe!
This was a very hearty and tasty meal. The only change I would make is add a little more chicken broth with flour (to thicken up the sauce) and replace the pecans with pine nuts.
It was surprisingly tasty. Easy dish to prepare and something I would make again.
This was awesome! Added the pepper flakes (about 2 tsp), as some suggested and doubled the pepper, freshly ground..This was a huge hit! My husband even asked to take some of the leftovers to work today for lunch!
Yummy! Wouldn't change a thing. Passed the hubby test with flying colors. He said he could do without the pecans but I loved them! Thanks for the great recipe!
Very good. I did make a couple of changes but more in amounts of measurements. I did add fresh mushrooms,used chicken thighs, , doubled the broth and would thicken next time with a little cornstarch, only 1 bunch of asparagus. my personal taste is to under cook veggies because I like a little snap and the asparagus was too cooked for me but my husband loved the aspargus. He said he would have eaten the rest of the dish by himself if the sauce was thicker. thank you
This was excellent! My husband (big pasta eater) loved it. Had leftovers the next day, but since they were a little dry I added a "Knorr's" Garlic Pasta Sauce over it. So good I may even do that the next time just to make it nice and creamy.
This was an excellent pasta! It had such a great combination of flavors.....and it was aesthetically pleasing as well! A couple minor changes I did make, I used closer to 1 bunch of asparagus......and it really was plenty after you cut into 1 inch pieces. And I chopped 1/2 yellow pepper and 1/2 red pepper instead 1 whole red pepper. This gave it a little more pop in color and flavor. Last, I chopped the pecans and toasted them before adding. I definitely recommend doing this! The pecans are better in every bite rather than having large, random pieces here and there. Plus, toasting them for a few minutes brings out the flavor. This pasta was easy and tasted like it came from a restaurant! I will make again and again!!!
Even our kids like it! The only change I used was Romano cheese instead of Parmesan. It was delicious -- even as leftovers.
Very good, I substituted a jar of articoke hearts instead of Asparagus, added flaked dried peppers as suggested by someone else. Delicious, will definately make again
Excellent! Made it tonight for dinner...everyone love it. I will make it again...I think I will add mushrooms and some wine to the sauce. Might try pine nuts instead of pecans for a change.
Loved this recipe! Really easy and perfect for a light summer dinner.
Awesome! I doubled the garlic, added some onion, a little oregano, and a healthy dose of crushed red pepper to give it some kick. UNREAL! This is delicious and will definitely make again.
This is exactly what I was hoping for, delicious. I skipped the pecans because my daughter is allergic to them (I can't imagine what it would taste like with them.) I also added a little extra chicken broth like a previous review suggested and used dried basil, paprika & added some garlic powder. My husband & I both sprinkled extra Parmesan cheese and red pepper flakes to our plates. My husband said it was restaurant quality. I will definitely be making this again.
I had to adjusted this recipe for 20 people and it still turned out great. Everyone raved about it. I substituted half the Asparagus with Broccoli and added a bit more chicken. I baked the chicken first since it was too cold to grill outside. Before the chicken was done, I lightly coated it with a honey and apple cider vinegar sauce and finished baking. Worked out well.
Good. Pecans are a must. Will tweak next time: decrease butter, increase vegetables, thicken sauce w/ cornstarch and add a splash of wine.
We really enjoyed this recipe. I have made it twice. I changed nothing except that instead of grilled chicken, I stir fried 2 diced chicken breasts in my wok for a few minutes, removed them and then added some more canola oil and started with the veggies, adding them to the wok right after I added the penne to the boiling water. Penne took 12 minutes so the timing worked out perfectly. Thanks!
Using some of your suggestions, I added mushrooms and red pepper flakes for a little heat. Because it's January, I used the pesto rather than basil. It was terrific! Next time I might add spinach leaves
Yum! It says 6 servings, but it was more like 8. And I eat a lot ;-)
This recipe was pretty good. I substituted dried basil for fresh and that may be the difference between 4 and 5 starts for me. We also added red pepper flakes to taste and it gave it a little extra zip.
Very easy to make and delicious!! I have made this several times now and keep on the dinner rotation!!
Amazing. I only had one bunch of asparagus, but I agree 2 would have been better, I love asparagus. I used boneless skinless chicken thighs and tossed them on the grill pan and broke the pecans into pieces. I didn't have fresh basil I used dry... YUMMY a total keeper
I didn't think this would be very good because there didn't appear to be much of a sauce. Well, I was mistaken because the broth, butter and melted cheese made for a well flavored coating. Not a bread dipping sauce but still tasty.
Delicious. Added Rienzi marinated artichoke hearts, added sun dried tomatoes and doubled the chicken broth.
Great easy dish that is pretty enough for dinner guests. The only thing I would change is that I would add some cayenne for a kick.
This was delicious. My whole family, kids included, devoured it. It's really easy to make & only took me about 30mins in total. Thank you, this will now be a regular on our family menu.
Yeeeeaaaaah! Loved this one. Much more flavorful than i expected it to be! Sauteed the chicken in a little bit of lemon pepper instead of grilling it and went a little lighter on the butter. Amazing flavor!
I did make some changes but suspect this would be great with any number of changes or none at all. We have one vegetarian, so I used vegetable broth instead of chicken broth (also added the cooked chicken last so I could serve some without). I added a little cajun seasoning and a bit of red pepper flakes. I was pretty liberal with the amounts of ingredients as well as I was fudging a slightly larger batch and I frequently don't measure. Lastly, I toasted the pecans with some shelled pumpkin seeds that I need to use up. Rave reviews from all of us. Thanks for sharing!
This was excellent - easy to fix. Use half recipe next time. Kids didn't like the veggies, but Paul and I did
A different and creative dish, but the flavor doesn't have any significant snap to it. Asparagus is not a strong flavor, nor are pecans. I think the garlic and basil are lost in the other ingredients. It's filling but lacks any "wow" factor.
This recipe is amazing..Thank you!
Very good, decided to toast the pecans. Will definitely make again.
This pasta was a good one! I thought the sauce was a bit bland first so I added garlic pwder, lots of salt, more basil and bacon bits. Good recipe to start, but for me and my salty tastes, it ended up great. Definately a must try
We prepared this for a women's dinner at church, and everyone loved it! We cut back on the amount of pasta, but otherwise followed the recipe.