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5 from 1 vote

Chicken with Garlic & Tomatoes with Asparagus Pasta

Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Main
Servings: 4
Calories: 818kcal
Author: Honest and Tasty



  • 1 lb chicken tenders patted dry
  • 1 handful of thyme leaves
  • sea salt and pepper to taste
  • 2 tbsp ghee 1 tbsp for chicken, 1 tbsp for pan
  • 1 head of garlic cloves separated but unpeeled
  • 2 cups cherry tomatoes rinsed and halved
  • 2 red fresno peppers rinsed and slit in half partway
  • 1 tbsp heavy cream


  • 16 oz linguine pasta 1 package, dried
  • 1 bunch asparagus rinsed, stumps removed, and cut into thirds
  • 1 lemon juiced and zested
  • 2 tbsp heavy cream
  • 4 tbsp olive oil
  • grated parmesan to taste
  • sea salt and pepper to taste


For the chicken:

    Place chicken on saran wrap-lined cutting board and season with thyme, salt, pepper, and oil. Rub all over the chicken. Cover the chicken with saran wrap and pound to form about ½ inch thick tenders. Add ghee to a large pan on med-high heat. Add chicken, garlic, and peppers. Cook chicken 3 minutes per side or until cooked through. Add tomatoes to chicken along with ⅓ cup of water and cream to deglaze pan. Allow to simmer on med-low for just a minute or two before serving. Garlic will pop out of skin easily and will have a sweet, roasted flavor. Don’t be afraid to use your fingers for that part—it’s fun! Peppers can be eaten alongside the dish for a bit of heat in every bite.

      For the pasta:

        Boil water in large pot for pasta. Add salt once water has started to boil. Add pasta and asparagus to the large pot of boiling water. Cook until al dente or about 8 minutes. Drain and add heavy cream, olive oil, salt, and pepper. Top off pasta with grated parmesan and serve with chicken.


          Calories: 818kcal | Carbohydrates: 95g | Protein: 43g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 88mg | Sodium: 154mg | Potassium: 1099mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1414IU | Vitamin C: 39mg | Calcium: 77mg | Iron: 5mg