Lemon Chicken Asparagus Pasta
A delightful combination of fresh ingredients, this Lemon Chicken Asparagus Pasta is perfect for weeknights or relaxed weekend dinners, featuring tender chicken, vibrant asparagus, and creamy pasta.
Ingredients
Pasta
- 12 oz penne pasta provides structure and holds sauce well
Vegetables
- 8 oz fresh asparagus about ½ bunch, adds color and texture
- 1 shallot or ½ cup onion, chopped, offers mild sweetness
- 6 cloves garlic grated, brings robust flavor
Chicken
- 2 breasts chicken butterflied, offers lean protein
Broth and Dairy
- 1 cup low-sodium chicken broth or stock adds moisture and depth
- 1 cup milk or half and half contributes creaminess
Fats and Seasonings
- 1 tablespoon olive oil adds richness
- 2 tablespoons butter provides creaminess
- ½ teaspoon thyme adds herbal notes
Finishes
- ⅓ cup parmesan cheese more for serving, brings umami and saltiness
- ½ lemon juiced, adds brightness and acidity
Instructions
Preparation
- Start by boiling a large pot of water. Season it with a pinch of salt, and add the penne pasta once it reaches a rolling boil. Cook the pasta according to the package instructions until al dente, ensuring it retains some firmness. Stir occasionally to prevent sticking. When finished, reserve a cup of pasta water before draining, then set the pasta aside.
- While the pasta cooks, prepare the asparagus by trimming the tough ends and cutting it into 1-inch pieces.
Cooking Asparagus
- In a large skillet over medium heat, warm the olive oil before adding the asparagus. Sauté the asparagus for about 4–5 minutes until it brightens in color and tenderizes slightly. Remove and set aside.
Building the Sauce
- In the same skillet, melt the butter over medium heat. Add the chopped shallot and sauté until it becomes translucent, around 2–3 minutes.
- Incorporate the grated garlic into the skillet and sauté for about a minute, just until fragrant.
- Pour in the low-sodium chicken broth and milk. Bring the mixture to a gentle simmer, stirring to combine. Allow it to reduce slightly, about 3–5 minutes.
Combining Ingredients
- Add the thyme, cooked pasta, and the reserved pasta water to the skillet, stirring to combine everything. Cook on low for a couple of minutes.
- Fold in the sautéed asparagus and lemon juice, stirring gently to combine. Once heated, mix in the parmesan cheese.
Serving
- Serve the Lemon Chicken Asparagus Pasta warm, garnished with extra parmesan if desired.
Notes
For best results, avoid overcooking the pasta and asparagus, and incorporate lemon juice at the end for a fresher flavor.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 64gProtein: 27gFat: 18gSaturated Fat: 8gSodium: 550mgFiber: 3gSugar: 2g
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