Creamy Chicken Asparagus Bowties

Creamy Chicken Asparagus Bow Ties

Creamy Chicken Asparagus Bow Ties

If you like Alfredo sauce, you will love my healthier version. While the pasta cooks, prep the asparagus and chicken. To save cleanup you can line your bowl with foil, which can also be used to cover the chicken to keep it warm. This recipe works with broccoli too. - Jenny Jones

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Makes: 4 servings

Creamy Chicken Asparagus Bow Ties


  • 8 ounces bow tie pasta (farfalle)

  • 2 teaspoons olive oil
  • 1 pound boneless chicken breast cut in 1-inch pieces

  • 1 teaspoon olive oil
  • 1 large bunch asparagus, cut into 1-inch pieces (about 2-3 cups chopped)

  • 2 1/2 cups milk (I use 1% low fat milk)
  • 3 Tablespoons flour
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • pepper to taste


  1. Cook pasta per package directions.
  2. Heat 2 teaspoons oil in large sauté pan over medium-high heat and add chicken. Sprinkle liberally with salt & pepper, cook and stir until cooked through, about 5 minutes.
  3. Remove chicken to a (foil-lined) bowl and set aside.
  4. In the same pan, cook and stir asparagus in 1 teaspoon oil until soft, about 3 minutes. Add to chicken in bowl.
  5. In a small bowl, whisk milk & flour until smooth and place in the same pan. Add Parmesan, salt & pepper. Bring to a boil, reduce heat, cook & stir until thickened, about 2 minutes. Remove pan from heat.
  6. Stir in cooked & drained bow ties, followed by chicken and asparagus with any juices that remain.

Notes: If using broccoli, add a few tablespoons of pasta water to the broccoli while you sauté it.

For more on this recipe in my blog click here.

9 Comments on "Creamy Chicken Asparagus Bow Ties"

  1. Ryan


    Love your recipes!!! You’ve inspired me to develop a passion for healthy home cooking!

    Quick question… I work odd hours of the day. As a result, I make several meals at once and then freeze them for the week. Would this meal be okay to freeze? When it comes time to unfreeze, how long should it be and what temperature? Thanks!!!

    • Jenny

      I’m sorry I don’t like to advise on something I have never done. I have never frozen this dish but there is lots of information online about freezing. I’m just not sure how the texture would be after freezing.

  2. Beth

    This recipe for Chicken Asparagus Bow Tie pasta is so good. I never thought I could give up using butter in the sauce. There was plenty sauce, and it is healthy, low fat . We loved it and will make it again. Thanks Jenny 🙂

  3. Molly

    We came across your site quite by accident and now we can’t get enough of your wonderful approach to cooking! We’ve already made some rolls and they are soooooooooooooooooooo good!!!
    Thank you so very much!!

  4. DeeDee

    I don’t have an account. Where do I sign in and how can I print the recipe?

    • Jenny

      No account. No sign in. Everything here is free and no ads. Just click the “print’ button at the top of the recipe.

  5. BoriSpider

    Would s 10.25″ skillet be large enough for this recipe?

    • Jenny

      It’s large enough as long as it has tall enough sides. Mine is 9 inches across and 2 1/2 inches tall.

  6. Artie C

    Thanks for such a good, low fat, recipe. We loved it.

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