Creamy Lemon Chicken Pasta with Asparagus
Zesty Cream Chicken Penne with Fresh Asparagus and Lemon Cream Sauce
Ingredients:
8 oz penne pasta
2 tablespoons olive oil
2 boneless, skinless chicken breasts, sliced
Salt and black pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 bunch asparagus, trimmed and cut into 2-inch pieces
3 cloves garlic, minced
Zest of 1 lemon
Juice of 1 lemon
1 cup low-sodium chicken broth
1 cup unsweetened coconut cream or dairy-free cream alternative
1/4 cup grated Parmesan (or dairy-free substitute)
1/4 teaspoon chili flakes (optional)
Fresh parsley for garnish
Directions:
Cook the penne pasta in salted boiling water according to package directions. Reserve 1/4 cup of pasta water, drain, and set aside.
In a large skillet, heat olive oil over medium heat. Season sliced chicken with salt, pepper, garlic powder, and onion powder. Sauté until golden and fully cooked through, about 5–6 minutes. Remove from skillet and set aside.
In the same skillet, add the garlic and asparagus. Sauté for 3–4 minutes until asparagus is tender-crisp.
Add lemon zest and juice, then pour in the chicken broth and bring to a gentle simmer.
Stir in coconut cream (or preferred cream), and simmer for 3–4 minutes to thicken slightly. Return the chicken to the pan.
Add the cooked pasta and Parmesan, tossing to combine. Add reserved pasta water as needed for consistency.
Season with chili flakes, adjust salt and pepper to taste, and garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 460 kcal | Servings: 4 servings