Chicken & Asparagus Spaghetti Bake

Chicken and Asparagus Spaghetti Bake is wonderful for family meals. Chicken, asparagus, pasta and a creamy rich Alfredo sauce……sounds heavenly to me. Alfredo is one of my personal favorites. It is one of those sauces that is so versatile and can be used with any pasta, with or without a variety of meats and veggie combinations, and is liked by most people. Plus it has cheese in it and I’m always in for anything cheesy!!

Asparagus is highly nutritious. In fact, it is considered to be one of the most nutritionally balanced plant-derived foods. Asparagus has even been used for medicinal purposes. We can thank the pilgrims for bringing this vegetable to America.

One thing that is a must for me when cooking asparagus – it can’t be cooked to death and become mushy! Mushy asparagus is not good eats in my book. That is why I steer clear of the canned version. I love grilled asparagus! That is my preferred way to eat it although sauteed, such as in this dish, is delicious too.

Okay, let’s get cooking y’all!


  • 1 lb Spaghetti Pasta
  • 1 tbs Olive Oil
  • 1 Bundle of Fresh Asparagus (usually 1 pound), cut into pieces
  • 1 Onion, diced
  • 1.5-2 lbs Boneless Chicken Breast, cut into cubes 🐔
  • 1 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/4 tsp Garlic Powder
  • 1/2 tsp Italian Seasoning
  • 3 c Prepared Alfredo Sauce
  • 1 c Shredded Italian Blend Cheese
Cook spaghetti according to directions. My general rule of thumb when cooking pasta is about 16 cups of water with a generous pinch of kosher salt. Bring water to a boil and add pasta, cook for 10 minutes. Drain well.
Preheat oven to 350℉
While you’re waiting for the pasta water to boil, and while the pasta cooks, prepare the chicken and asparagus for the dish.
Add 1 tablespoon of olive oil to a large skillet and heat over medium high heat.
Add cubed chicken to the skillet and saute for 5-6 minutes until nearly cooked through.
Add the cut asparagus and diced onion to the skillet.
Add the seasonings to the skillet and give everything a stir to combine. Cook for an additional 5 minutes until the onions are tender and the asparagus is cooked but still has a slight crunch.
Combine the cooked pasta and chicken mixture.
Add Alfredo sauce (you can get my recipe HERE and adjust to make 3 cups) to the spaghetti and chicken mixture. If you need a shortcut, you can use 2 jars of store bought Alfredo sauce.
Stir to combine everything together and pour into a casserole dish.
Top with shredded cheese.
Bake for 25 minutes until bubbly and cheese is melted.
Serve with a side of garden salad or classic 3 bean salad and garlic cheese bread.

See it at:
Meal Plan Monday
Weekend Potluck


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1 Comment

  • Reply
    Kelly Mikolich
    June 1, 2017 at 3:08 am

    Totally love your use of squash and asparagus! Looks super yummy! Thanks for sharing on Friday Frenzy Link Party!! Xoxo 😘

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