The Pioneer Woman Tasty Kitchen
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Chicken Asparagus Pasta Bake

4.66 Mitt(s) 6 Rating(s)6 votes, average: 4.66 out of 56 votes, average: 4.66 out of 56 votes, average: 4.66 out of 56 votes, average: 4.66 out of 56 votes, average: 4.66 out of 5

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Level: Easy

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Description

This casserole is pretty easy to make, and you can honestly make a version of it with just about anything you have on hand. I happened to have whole-wheat spaghetti and asparagus, but I would imagine you could use almost any kind of pasta and vegetable. It’s a pretty healthy recipe, and tastes great!

Ingredients

  • ½ cups Chopped Onion
  • 3 cloves Garlic, Chopped Finely Or Pressed
  • ½ cups Reduced-sodium, Fat-free Chicken Broth
  • 1 can Healthy Request Cream Of Chicken Soup, 10 Ounce Can
  • ¼ teaspoons Salt
  • ⅛ teaspoons Black Pepper, Or More To Taste
  • 1 cup Pre-cooked Chicken Breast, Chopped
  • 12 spears Asparagus, Cut Into 2-3 Inch Pieces
  • 4 ounces, weight Whole Wheat Spaghetti, Uncooked
  • ½ cups Cheese, Your Favorite Kind

Preparation

Preheat oven to 350F and coat an 8-inch square baking pan with cooking spray. Combine onion, garlic, chicken broth, cream of chicken soup, salt, and pepper in a large bowl. Whisk until completely combined, then add chicken breast and asparagus spears.

Break uncooked spaghetti into 2-inch pieces and add to chicken mixture, mixing slowly to make sure all spaghetti pieces are covered so they absorb moisture.

Put mixture into prepared pan and sprinkle 1/2 cup cheese evenly over top. Cover with foil, and bake for 35 minutes. Uncover and bake for another 10 minutes until bubbly.

Serves 4-6.

Bon appetit!

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6 Reviews

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Rachel on 9.5.2011

Simple and great when you use the whole wheat pasta! Personally I think the garlic was a little too much in the amount.

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AlisonJayne on 9.5.2011

This was easy to make and turned out great! Thanks for sharing :)

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ManjaMamma on 5.31.2011

delicious! my family, even my little guys, loved this dish. I love that you don’t have to cook the spaghetti first (I used thin and it worked out great). Thanks for a great recipe!

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Debbie on 5.25.2011

Very tasty! However, it seemed that the spaghetti was very “starchy.” I would cook the pasta first, and add less liquid.

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mom2twosd on 4.20.2011

This couldn’t be easier and it was very tasty! I used leftover rotisserie chicken and added a splash of sherry as well as a tiny pinch of rosemary and only two cloves of garlic. My husband and I thought it was very tasty. I think it has a lot more flavor than the usual “chicken spaghetti” and I’d make it again using whatever pasta/veggie I had on hand. Great way to use up leftovers in a quick, easy dish.

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