Creamy Chicken Asparagus Bake (Printable)
Tender chicken and asparagus in a rich, cheesy cream sauce, baked until golden for a comforting family meal.
# What You'll Need:
→ Meats
01 - 2 large boneless skinless chicken breasts (about 1.1 lb), cut into 1-inch cubes
→ Vegetables
02 - 1 bunch fresh asparagus (about 14 oz), trimmed and cut into 2-inch pieces
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced
→ Dairy and Sauces
05 - ¾ cup heavy whipping cream
06 - 4 oz cream cheese, softened to room temperature
07 - ½ cup grated Parmesan cheese
08 - 1 cup shredded mozzarella cheese
→ Seasonings
09 - 1 tsp dried thyme
10 - ½ tsp smoked paprika
11 - ½ tsp kosher salt
12 - ¼ tsp freshly ground black pepper
13 - 2 tbsp extra virgin olive oil
→ Garnish
14 - 2 tbsp fresh flat-leaf parsley, finely chopped
# How-To Steps:
01 - Preheat oven to 400°F. Lightly grease a 9×13-inch baking dish and set aside.
02 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add cubed chicken, season with salt and pepper, and sauté until lightly golden on all sides but not fully cooked through, about 4–5 minutes. Transfer chicken to a plate and set aside.
03 - Add the remaining 1 tbsp olive oil to the same skillet. Sauté diced onion and minced garlic over medium heat until fragrant and translucent, about 2 minutes.
04 - Add asparagus pieces to the skillet and cook for 2–3 minutes, stirring occasionally, until bright green and just barely tender.
05 - Reduce heat to low. Add softened cream cheese and heavy cream to the skillet, stirring constantly until smooth and well combined. Season with dried thyme and paprika.
06 - Return the seared chicken and any accumulated juices to the skillet. Stir to coat evenly in the sauce and simmer gently for 2–3 minutes.
07 - Transfer the entire mixture to the prepared baking dish, spreading it into an even layer. Sprinkle grated Parmesan and shredded mozzarella uniformly over the top.
08 - Bake uncovered for 20–25 minutes, or until the cheese topping is bubbly and golden brown and the chicken is cooked through to an internal temperature of 165°F.
09 - Remove from oven and let rest for 5 minutes. Garnish with freshly chopped parsley and serve hot.
# Expert Advice:
01 -
- That golden bubbling cheese crust hides a creamy sauce so satisfying you will forget you are eating low carb.
- It reheats beautifully the next day, which means lunch is already sorted before you even clean up.
- Everything cooks in one skillet before baking, so the cleanup situation is honestly very manageable.
02 -
- Do not skip the step of browning the chicken first because that fond left in the pan is where half the flavor lives.
- If the cream cheese is cold when you add it, the sauce will break into unappetizing lumps that never fully recover no matter how hard you stir.
03 -
- Pat the chicken cubes completely dry with paper towels before seasoning them because moisture is the enemy of a good sear.
- Let the bake rest those five minutes before serving because cutting into it too early means the sauce runs everywhere and you lose that velvety texture.