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Lemon Asparagus Chicken Pasta!!!

This recipe for lemon asparagus pasta combines tender asparagus and grilled chicken with pasta in a lemon cream sauce. It’s a delicious and hearty entree that everyone will want seconds of!

I am a huge fan of easy pasta dishes, some of my all time favorites include chicken parmesan pasta, chicken and broccoli pasta and this chicken asparagus pasta.Spring has sprung here in California – the trees are full of blossoms, the temperature has been around 70 degrees and spring produce is starting to pop up in stores. When I saw that asparagus was on sale I had to pick up a bunch to have for dinner, and that’s how this lemon asparagus pasta with grilled chicken came to be.

HOW DO YOU MAKE LEMON ASPARAGUS PASTA? Start by bringing water to a boil in a large pot, then add your pasta. During the last few minutes of the cooking time, add your asparagus. Make sure to reserve some of the pasta cooking water for later use. In a small pot or skillet, mix together the cream, butter, salt and pepper. Let the sauce thicken, then take it off the heat and stir in lemon juice and lemon zest. Mix the pasta, asparagus, chicken, sauce and parmesan cheese together and toss to coat. Add pasta water as needed to thin the sauce. Sprinkle with parsley if desired, then serve and enjoy.

INGREDIENTS

kosher salt
1 lb. linguine or spaghetti
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
Freshly ground black pepper
2 tsp. Italian seasoning
2 tbsp. butter
1 small red onion, chopped
1 lb. asparagus, stalks trimmed and cut into thirds or quartered if large
3/4 c. heavy cream
1/2 c. low-sodium chicken broth
Juice of 1 lemon
3 cloves garlic, minced
3/4 c. shredded mozzarella
1/2 c. freshly grated Parmesan, plus more for garnish
1 lemon, sliced into half moons
Freshly chopped parsley, for garnish

DIRECTIONS :

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In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
In a skillet over medium heat, heat olive oil. Add chicken and season with salt, pepper, and Italian seasoning. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest, then thinly slice.
To skillet, melt butter over medium heat. Add red onion and asparagus and season with salt and pepper. Cook until tender, 5 minutes, then add heavy cream, chicken broth, lemon juice, and garlic and simmer 5 minutes.
Stir in cheeses and let cook until melty, then add lemon slices and cooked linguine.
Top with sliced chicken and garnish with more Parmesan and parsley.

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