Lemon Chicken & Asparagus Pasta
This recipe for Lemon Chicken & Asparagus Pasta is an easy one-pot dinner that comes together in about 30 minutes from start to finish. Tender asparagus and a creamy lemon garlic sauce come together for a delightful family meal.
Ok, ok I know, you are thinking.. how many lemon chicken recipes are you going to share? Well. I haven’t even really started. Lemon and chicken go so well together and I absolutely love lemon. It is just so refreshing and adds a nice, unexpected zing to dishes like this one.
I used asparagus but this recipe is so versatile, you can easily swap for another vegetable when asparagus is off season and a thousand dollars at the grocery store.
That said, chicken, asparagus and lemon are a match made in heaven, it doesn’t get much better than this!
Lemon Chicken & Asparagus Pasta
Ingredients:
2 boneless, skinless chicken breasts
1 Tbsp olive oil
Salt
Freshly ground black pepper
2 Tbsp Butter
4 cloves, garlic
2 Cups Sodium reduced chicken broth
2 Cups Milk
300 g uncooked Fettuccine (or pasta of your choice)
1 lb Asparagus, trimmed and cut into 1 inch pieces
1/2 Cup Shredded Parmesan cheese
Juice and zest of 1 lemon
Directions:
Heat olive oil over medium-high heat in a large saute pan.
Add chicken, season with salt and pepper, and let cook for about 5-6 minutes per side, allowing the chicken to cook through and turn golden brown.
Transfer chicken to a plate and tent with foil, allowing to rest for 10 minutes for slicing.
Melt butter in the same saute pan and saute garlic until fragrant then add broth, milk and salt to taste.
Stir to scrape up browned pieces on bottom of pan.
Bring to a boil then add pasta, cover and simmer for length of time indicated on pasta packaging. (8-11 minutes depending on variety of pasta)
Place asparagus on top of pasta and allow to cook for 3-4 minutes until slightly tender.
Stir in parmesan cheese, lemon juice, lemon zest and stir in well.
Mix chicken into the pasta and sauce. Allow to simmer if desired to allow sauce to thicken further.
Lemon Chicken & Asparagus Pasta
Ingredients
- 2 boneless, , skinless chicken breasts
- 1 Tbsp olive oil
- Salt
- Freshly ground black pepper
- 2 Tbsp Butter
- 4 cloves , garlic
- 2 Cups Sodium reduced chicken broth
- 2 Cups Milk
- 300 Grams Fettuccine, (or pasta of your choice)
- 1 lb Asparagus, , trimmed and cut into 1 inch pieces
- 1/2 Cup Shredded Parmesan cheese
- Juice and zest of 1 lemon
Instructions
- Heat olive oil over medium-high heat in a large saute pan.
- Add chicken, season with salt and pepper, and let cook for about 5-6 minutes per side, allowing the chicken to cook through and turn golden brown.
- Transfer chicken to a plate and tent with foil, allowing to rest for 10 minutes for slicing.
- Melt butter in the same saute pan and saute garlic until fragrant then add broth, milk and salt to taste.
- Stir to scrape up browned pieces on bottom of pan.
- Bring to a boil then add pasta, cover and simmer for length of time indicated on pasta packaging. (8-11 minutes depending on variety of pasta)
- Place asparagus on top of pasta and allow to cook for 3-4 minutes until slightly tender.
- Stir in parmesan cheese, lemon juice, lemon zest and stir in well.
- Mix chicken into the pasta and sauce. Allow to simmer if desired to allow sauce to thicken further.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!
This dish looks so delicious,thanks for the recipe !
Gosh, this sounds delicious, I can almost smell how flavourful it is. The fact that it’s done in about 30 mins means it’s my kind of dish 🙂
Recipe includes 2 cups of MILK-directions call for adding WATER. Which is it?
Milk.
This sounds like a great dish!! I love lemon with my chicken for some reason just brings the flavour out more, yummm!!
This sounds both delicious and refreshing for the summer.
Yum this looks great! How many would you say this serves? Would you double for 4 people, or would this be enough?
Honestly this whole thing was confusing an took wayyyyy longer then 30 minutes. I would recommend the recipe but the way everything was done, to me was soooo not worth it sadly. It at least tastes pretty good
Do you cook the pasta in the milk, garlic etc pan? Or do you cook it in boiling water and then add it to that? Sorry I’m confused. 😬 Thanks
Al my sauce basically disappeared? Not sure how it happened. Was it because I cooked it at a high temperature? Other than that, it still tasted really good!
I made this recipe. It is delicious! The lemon gives it a bright note without overpowering it.
If dairy free is needed, do you think replacing the milk with the chicken broth (in addition to the chicken broth in the recipe) will work? Plus, gonna use gluten free pasta.
Yes, you can substitute the milk with chicken broth in that case, but you will want to whisk in a tablespoon or two of cornstarch (or other thickener) to get the right texture.