Dinner

Chicken & Asparagus Spaghetti Bake

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Chicken and Asparagus Spaghetti Bake is a wonderful casserole 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!

Chicken & Asparagus Spaghetti Bake

Here’s what you’ll need:

  • Spaghetti Pasta
  • Olive Oil
  • Bundle of Fresh Asparagus (usually 1 pound), cut into pieces
  • Onion, diced
  • Boneless Chicken Breast, cut into cubes ?
  • Salt
  • Black Pepper
  • Garlic Powder
  • Italian Seasoning
  • 3 c Prepared Alfredo Sauce
  • Shredded Italian Blend Cheese
 
Asparagus
 
 
Cook the spaghetti pasta according to the package 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.
 
Begin by adding  1 tablespoon of olive oil to a large skillet and heat over medium high heat.
 
Next, add the cubed chicken to the skillet and sauté for 5-6 minutes until nearly cooked through.
 
For the next step, add the cut asparagus and diced onion to the skillet along with the seasonings and 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.
 
Finally, combine the cooked pasta and chicken mixture.

Easy Dinner Casserole

 
Add the 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.
 
 
Chicken and Asparagus Pasta Casserole Bake
 
Southern Casserole Recipes

Easy Family Pasta Dinner

 
Chicken Pasta Asparagus
Yield: 1 Casserole

Chicken & Asparagus Spaghetti Bake

Chicken and Asparagus Pasta Casserole Bake

Chicken and asparagus spaghetti bake is a delicious family dinner casserole meal.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1 lb. Spaghetti Pasta
  • 1 tbsp. 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

Instructions

  1. 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.
  2. Preheat oven to 350℉
  3. 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. Next, add the cubed chicken to the skillet and sauté for 5-6 minutes until nearly cooked through. Next, 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.
  4. Combine the cooked pasta and chicken mixture. Add Alfredo sauce to the spaghetti and chicken mixture. Stir to combine everything together and pour into a casserole dish.
  5. Top with shredded cheese. Bake for 25 minutes until bubbly and cheese is melted.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 569Total Fat: 34gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 181mgSodium: 653mgCarbohydrates: 17gFiber: 1gSugar: 2gProtein: 47g
 
 

Meet Julia

Author of Julia's Simply Southern

 

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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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