Creamy chicken asparagus pasta bake

    1 hour

    Buttery egg pasta layered with fresh asparagus and a creamy chicken, veg and herbs mixture. Wonderful dish for spring, when fresh asparagus is at the height of its season.

    207 people made this

    Serves: 6 

    • 225g pappardelle (wide egg pasta)
    • 1 1/3 tablespoons olive oil
    • 1 onion, chopped
    • 140g cooked, chopped chicken meat
    • 1 red pepper, chopped
    • 2 sticks celery, chopped
    • 235ml chicken stock
    • 345ml soured cream
    • 1/2 teaspoon dried oregano
    • 455g fresh asparagus, trimmed and cut into pieces
    • 8 tablespoons grated Parmesan cheese, divided

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a 1.5 litre baking dish.
    2. Cook pasta in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water.
    3. Heat the olive oil in a heavy frying pan over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red pepper, celery and chicken stock. Bring to the boil and simmer for 5 minutes. Stir in soured cream and oregano.
    4. Spread half of the chicken mixture into the prepared baking dish. Arrange asparagus over chicken, spread cooked pasta evenly over asparagus, and top with the remaining chicken mixture. Sprinkle with Parmesan cheese.
    5. Bake 30 minutes in the preheated oven, until lightly brown.

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    Reviews in English (169)


    This is a great meal when slightly altered, even my picky hubby liked it. I boiled the chicken to cook it, and added 2 boulion cubes. I used that as my chicken stock. I also boiled the asparagus for a few minutes in the stock, before adding it to the mix. I sauted the celery with the onion and added 2 cloves of garlic. I also added salt, pepper and basil along with the oregeno. My biggest diversion from the recipe was the addition of cream of mushroom. When I added the sour cream, it became very grainy and watery, so the cream of mushroom definitely helped. I think any cream of would do. I mixed everything together, and didn't layer it as described. finally, I topped it with a fancy shredded parm and romano.  -  02 Jun 2005  (Review from Allrecipes US | Canada)


    I thought this was a great recipe except I made a few changes to what I had on hand and what we prefer. I omitted the peppers and celery since I didn't have any and replaced with chopped onion, sundried tomatoes and mushroom. sauteed all veggies in olive oil (including the asparagus) and fresh chopped garlic, red pepper flakes before adding to sr.cream mixture. substituted 1/4 cooking wine & 3/4 cup broth. added can of cream of chicken soup with sour cream to give more sauce, I didn't think the sour cream would be enough and would dry up while cooking. I also substituted 1/2 cup basil (or cilantro) for oregano because those spices are our favorites and oregano is pretty bland. I also added some monterey jack and some crushed french fried onions to the top after putting it all together in the pan, I used a 9x13 casserole dish. This was one of the best dishes I've ever made and will certainly make it many times in the future. My husband also loved it.  -  22 Aug 2004  (Review from Allrecipes US | Canada)


    Everyone loved this dish. It does take quite a bit time to prep the dish but well worth it. I made it a little easier by just mixing the sauce with the noodles and pouring it into the casserole dish. I then just cut up the asparagus and stuck the pieces into the casserole. This is a yummy casserole!!! I used fat reduced sourcream and wholegrain egg noodles.  -  31 Jan 2004  (Review from Allrecipes US | Canada)