Lemon Asparagus And Chicken Pasta
Craving a quick, delicious dinner? This lemon asparagus and chicken pasta recipe is light, creamy, and packed with flavor—perfect for busy weeknights!
Ingredients
Pasta and Protein
- 12 oz fettuccine linguine, or penne
- 2 boneless skinless chicken breasts (or thighs), sliced into strips
Vegetables & Aromatics
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- 3 cloves garlic minced
- 1 lemon zested and juiced
Seasonings & Extras
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional, for heat
- ½ cup grated Parmesan cheese
- ½ cup pasta water reserved from boiling pasta
- 2 tablespoons fresh basil or parsley chopped (for garnish)
Instructions
Cook the Pasta
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, about 8-10 minutes.
- Reserve ½ cup of pasta water before draining. Set pasta aside.
Sauté the Chicken
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Season chicken with salt, pepper, and red pepper flakes (if using).
- Cook 5-6 minutes per side, until golden brown and fully cooked. Remove and set aside.
Cook the Asparagus
- In the same skillet, add 1 tablespoon olive oil if needed.
- Toss in asparagus and cook for 3-4 minutes, stirring occasionally, until bright green and slightly tender.
- Add minced garlic and cook for 30 seconds, just until fragrant.
Bring It All Together
- Return cooked chicken to the skillet.
- Add pasta, lemon zest, and lemon juice. Toss everything together.
- Slowly pour in reserved pasta water, stirring constantly to create a light, silky sauce.
Finish & Serve
- Sprinkle in Parmesan cheese, stirring to combine.
- Taste and adjust seasoning if needed.
- Garnish with fresh basil or parsley and serve warm.