Made this Lemon Parmesan Chicken and Asparagus Pasta for dinner tonight and everyone went back for seconds. It’s creamy, fresh, and has the perfect lemony kick. Definitely going into the regular rotation.
Ingredients:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
12 oz penne or rigatoni pasta
2 tablespoons olive oil
1 tablespoon butter
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
Zest and juice of 1 lemon
1 bunch asparagus, trimmed and cut into 2-inch pieces
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
1/2 teaspoon crushed red pepper flakes (optional)
Directions:
Start by warming olive oil and butter in a big pot over medium heat. Add the diced chicken, season with salt and pepper, and cook it for several minutes, stirring here and there, until the pieces are fully cooked and have a nice golden color. Take the chicken out and set it aside.
Without cleaning the pot, toss in the minced garlic and let it cook just until the smell comes through, about a minute. Add the chopped asparagus and sauté for a few more minutes until it softens slightly but still holds a bit of crunch.
Next, pour in the chicken broth and bring it to a steady simmer. Add the dry pasta straight in and cook uncovered, giving it a stir now and then, until the noodles are just tender. This usually takes around 10 minutes.
Lower the heat and stir in the heavy cream along with the lemon zest and juice. Let that simmer briefly so the sauce can come together and start to thicken. Mix in the Parmesan cheese, stirring until everything melts into a silky, rich sauce.
Return the cooked chicken to the pot and stir it all together, making sure the pasta, chicken, and asparagus are nicely coated. If the sauce feels too thick, just add a splash of broth to thin it out to your liking.
Serve right away, garnished with chopped parsley and a little extra Parmesan if you're feeling it.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 600 kcal per serving | Servings: 4