Lemon Garlic Chicken with Asparagus Penne
Zesty Lemon Garlic Chicken Penne with Fresh Asparagus
Ingredients:
12 oz penne pasta
2 boneless, skinless chicken breasts, diced
2 cups fresh asparagus, trimmed and cut into 2-inch pieces
3 tbsp olive oil
3 cloves garlic, minced
Juice and zest of 1 lemon
1/2 cup grated Parmesan cheese
1/2 cup light cream or half-and-half
1/4 tsp red pepper flakes (optional)
Salt and black pepper to taste
Fresh parsley, chopped, for garnish
Directions:
Cook penne pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 6–7 minutes. Remove and set aside.
In the same skillet, add the remaining 1 tbsp olive oil, followed by garlic. Sauté for 1–2 minutes until fragrant.
Add asparagus and cook for 3–4 minutes until crisp-tender.
Stir in lemon juice, zest, cream, and red pepper flakes. Let simmer for 2 minutes.
Return chicken to the skillet, toss with pasta, and add reserved pasta water a little at a time until creamy.
Sprinkle Parmesan cheese and garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 460 kcal | Servings: 4