Creamy Chicken Asparagus Bake (Printable)

Tender chicken and asparagus in creamy cheese sauce, baked until golden, hearty low‑carb main for four.

# What You 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

05 - ¾ cup heavy whipping cream
06 - 4 oz cream cheese, softened to room temperature
07 - ¼ cup grated Parmesan cheese (about 1.75 oz)
08 - 3.5 oz shredded mozzarella cheese (about ¾ cup)

→ Seasonings

09 - 1 tsp dried thyme
10 - ½ tsp 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 the 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 to a plate and set aside.
03 - Add the remaining 1 tbsp olive oil to the same skillet. Sauté the diced onion and minced garlic over medium heat until softened and fragrant, about 2 minutes.
04 - Stir the asparagus pieces into the skillet and cook for 2–3 minutes until bright green and just barely tender.
05 - Reduce heat to low. Add the 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. Toss to coat evenly with the sauce and vegetables. Let simmer gently for 2–3 minutes so flavors meld together.
07 - Transfer the entire mixture into the prepared baking dish, spreading it into an even layer. Sprinkle the grated Parmesan and shredded mozzarella uniformly over the top.
08 - Bake uncovered for 20–25 minutes, until the cheese topping is bubbling and golden brown and the chicken is cooked through to an internal temperature of 165°F.
09 - Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped parsley and serve warm.

# Expert Tips:

01 -
  • One skillet and one baking dish mean cleanup is almost embarrassingly easy.
  • The cream cheese sauce tastes like you spent hours on it but comes together in under ten minutes.
  • It is low carb without tasting like you are sacrificing anything at all.
02 -
  • If you cook the chicken fully during the searing step, it will end up dry after baking since it continues cooking in the oven.
  • Adding the cream cheese before reducing the heat causes it to separate and turn grainy rather than smooth.
03 -
  • Toss the cubed chicken in the salt, pepper, and paprika before it hits the pan so every piece is seasoned evenly rather than relying on a quick sprinkle in the skillet.
  • Let the cream cheese sit out while you prep everything else and it will melt into the sauce without a single lump.

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