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Creamy Chicken-Asparagus Pasta

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  • Prep 25 min
  • Total 25 min
  • Servings 4
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If you have leftover chicken in the fridge, and broken lasagna noodles in the box in your pantry, here's a terrific way to use them. As a bonus, supper's on the table in 25 minutes.
Created Sep 8, 2011
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  • 1/3 cup pine nuts
  • 10 uncooked lasagna noodles (about 8 oz), broken into 2-inch pieces
  • 1 bunch asparagus (about 1 lb), trimmed, cut diagonally into 1 1/2-inch pieces
  • 1 jar (15 oz) Alfredo pasta sauce
  • 1/3 cup refrigerated basil pesto (from 7-oz container)
  • 2 cups shredded cooked chicken
  • 1/4 teaspoon salt
  • 1/3 cup shredded Parmesan cheese
  • 1 small tomato, chopped (1/2 cup)


  • 1
    To toast pine nuts, sprinkle in ungreased heavy skillet. Cook over medium heat 3 to 5 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from skillet to plate; set aside to cool.
  • 2
    Cook and drain noodles as directed on package, adding asparagus during last 3 minutes of cooking time.
  • 3
    Meanwhile, in 3-quart saucepan, heat Alfredo sauce to boiling. Stir in pesto with whisk. Stir in chicken and salt.
  • 4
    Reserve 1/4 cup asparagus for garnish. Stir noodles and remaining asparagus into Alfredo-pesto mixture. Cook and stir over medium heat until hot. Sprinkle with toasted pine nuts and cheese; garnish with tomato and reserved asparagus.

Nutrition Information

No nutrition information available for this recipe
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