Why You’ll Love Chicken, Tomato and Asparagus Pasta Recipe

I love how the homemade tomato sauce is packed with flavour while staying light enough to let the asparagus, peas, and cherry tomatoes shine. Cooking the chicken separately keeps it juicy and golden, and tossing everything together with pasta makes this a complete and well-balanced dish. I also appreciate that it works beautifully for meal prep, staying tasty for days.

Ingredients

500g penne pasta
1 bunch asparagus, chopped
500g chicken breast
2 tsp olive oil
1 onion, finely diced
2 garlic cloves, crushed
2 Tbsp sun-dried tomatoes, finely chopped
1 can crushed tomatoes
1 cup frozen peas, thawed
200g cherry tomatoes, halved

To serve
50g feta
Fresh basil

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I cook the pasta in a large pot of salted boiling water until al dente, adding the asparagus for the last 2 minutes. I drain and set aside.

2. I slice the chicken breasts horizontally into 4 thin pieces, coat them with 1 teaspoon olive oil, and season well with salt and pepper. I cook them in a hot frying pan for about 5 minutes on each side, then set aside to rest.

3. I add the remaining teaspoon of olive oil to the pan and sauté the onion for a few minutes. I stir in the sun-dried tomatoes, garlic, and crushed tomatoes, allowing the sauce to simmer for a few minutes.

4. I add the peas and cherry tomatoes to the sauce, then stir through the cooked pasta. I season to taste.

5. I divide the pasta among bowls, slice the chicken into thin strips, and place it on top. I finish with crumbled feta and fresh basil.

Servings and Timing

Serves 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

• I swap basil for parsley or rocket when I want a different herb flavour.

• I sometimes add a splash of cream or mascarpone to the sauce for extra richness.

• I substitute chicken with prawns or grilled halloumi for a different protein option.

• I use whatever pasta I have on hand—penne, spirals, or even spaghetti.

• I add spinach or zucchini for extra vegetables.

Storage/Reheating

I place leftovers in airtight containers once cooled and store them in the fridge for up to 3 days. To reheat, I warm the pasta gently in the microwave or in a pan with a splash of water or tomato sauce to loosen it. This dish holds up well for meal prep.

FAQs

How do I keep the chicken juicy?

I slice it thinly so it cooks evenly and avoid overcooking. Resting it helps retain moisture.

Can I use wholemeal or gluten-free pasta?

Yes, I use any pasta variety I prefer.

Can I make the sauce ahead of time?

Yes, I often prepare the sauce a day early and store it in the fridge.

Can I skip the sun-dried tomatoes?

Yes, but I enjoy the depth of flavour they add. Tomato paste works as an alternative.

Can I add more vegetables?

Absolutely—I often add spinach, capsicum, or mushrooms.

What protein can I substitute for chicken?

I use prawns, turkey, tofu, or even leftover roast meat.

Can this dish be eaten cold?

Yes, it works well as a pasta salad-style meal.

How do I stop pasta from becoming dry when reheated?

I add a splash of water or extra sauce before reheating.

Can I freeze this pasta?

I prefer not to freeze it since asparagus and cherry tomatoes soften too much, but the sauce alone freezes well.

How can I make this spicier?

I add chilli flakes, fresh chilli, or a pinch of cayenne to the sauce.

Conclusion

I love how this Chicken, Tomato and Asparagus Pasta blends bright veggies, tender chicken, and a flavourful tomato sauce into a quick, wholesome meal. It’s versatile, meal-prep friendly, and delicious hot or cold—perfect for busy weeknights or easy lunches.