Description
This Delicious Chicken and Asparagus Pasta recipe combines tender, golden-brown chicken breasts with crisp fresh asparagus in a creamy, garlicky sauce tossed with perfectly cooked pasta. Enhanced with Parmesan cheese and a touch of lemon juice, it’s a quick and flavorful meal perfect for a satisfying weeknight dinner.
Ingredients
Scale
Protein
- 3-4 boneless, skinless chicken breasts
Vegetables
- 1 lb fresh asparagus
- 4 cloves garlic, minced
Pasta & Grains
- 8 oz pasta (fettuccine or penne)
Dairy
- ½ cup grated Parmesan cheese
- 1 cup heavy cream
Others
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Cook the pasta: Boil salted water in a large pot. Add the pasta and cook according to the package directions until al dente. Drain the pasta and set it aside.
- Cook the chicken: Heat olive oil in a skillet over medium heat. Season the diced chicken breasts with salt and pepper, then add them to the hot skillet. Cook for 7-8 minutes until the chicken turns golden brown and is cooked through.
- Sauté garlic and asparagus: Add minced garlic and chopped asparagus to the skillet with the chicken. Sauté for 3-4 minutes until the garlic is fragrant and the asparagus is bright green but still crisp-tender.
- Make the sauce: Lower the heat and stir in the heavy cream and lemon juice. Allow the mixture to simmer gently for about 5 minutes, stirring occasionally, until the sauce slightly thickens.
- Combine pasta and cheese: Toss the drained pasta and grated Parmesan cheese into the skillet with the sauce, chicken, and asparagus. Mix thoroughly to coat the pasta evenly in the creamy sauce.
- Serve: Serve the pasta immediately, garnished with extra Parmesan cheese and freshly cracked black pepper for added flavor.
Notes
- Use fresh asparagus for the best flavor and texture.
- Choose a sturdy pasta like fettuccine or penne that holds up well with creamy sauces.
- Adjust lemon juice to taste for desired brightness.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop or microwave.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.
