One-Pan Asparagus and Leek Pappardelle with Chicken Recipe

Make a delicious One-Pan Asparagus and Leek Pappardelle with Chicken Recipe that’s easy, flavorful, and perfect for a quick weeknight dinner.

A one-skillet meal makes total sense during the week when time is tight and you are craving something deliciously cozy and this One-Pan Asparagus and Leek Pappardelle with Chicken is not only super simple, but satisfying.  I love the spring-like ingredients that when combined — create a dinner that pleases the entire family.

Asparagus and leeks are seasonal vegetables loaded with delightful flavors and make an easy pasta meal like this one.  The combination of the two vegetables and a handful of tomatoes combined with chicken, and wide-cut noodles are marvelous to swirl and slurp (respectfully of course) in individual bowls.

This One-Pan Asparagus and Leek Pappardelle with Chicken is a meal that you can make quickly over and over again.  To change things up — you might want to substitute shrimp for chicken and create a slightly different dish.

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Ingredients

• 1 large leek, washed and sliced into half-moon pieces
• 1 cup cherry tomatoes
• 3 cups chicken broth, divided
• 1/2 bunch asparagus, cut into quarters – about 1 cup
• 12 ounces dried pappardelle pasta
• 2 cups shredded cooked chicken
• 1/2 cup shredded Parmesan cheese
• salt and pepper
• olive oil for cooking

Tips

• Spring onions can be substituted for leeks, about 1/2 cup
• Shrimp make a great substitute for chicken
• Other hardy pasta like thick-cut fettuccine can be used

(Serves 4)

To Prepare:

1. In a large 12-inch skillet over medium heat, add 1 tablespoon olive oil and leeks.
2. Saute for 3 minutes and add tomatoes, stir.  Add 1 teaspoon salt and 1/2 teaspoon black pepper, stir.
3. Add 2 1/2 cups chicken broth and stir.  Add asparagus and pappardelle nests or noodles.
4. Reduce heat to medium-low and cover pan with lid.  Cook for 8 minutes and stir pasta around in sauce and add remaining 1/2 cup broth.
5. Add cooked chicken and stir.  Cover with lid and cook for 2-3 minutes, or until pasta is al dente.
6. Remove from heat and ladle pasta into bowls.  Top with Parmesan cheese and serve.  Enjoy!

This One-Pan Asparagus and Leek Pappardelle with Chicken can be doubled and made in a deeper Dutch oven or skillet for larger groups or holiday gatherings. It would make a great meal for Mother’s Day as well.