Lemon chicken asparagus pasta is a great weeknight meal that combines the vibrancy of asparagus and fresh lemon juice with the comforting flavors of chicken and pasta, all surrounded with a lush, velvety sauce. It is one of those dinners that I turn to when I am short on time, yet want something wholesome, nourishing, and comforting.
This easy meal takes only about 30 minutes from your kitchen to your table and it checks lots of important boxes. Protein? Check. Flavorful, nutritious vegetable cooked till it’s just tender and not mushy? Check. Deliciously light, creamy, lemon garlic sauce? Check. Tastes great as leftovers? Check.
I must admit I get into cooking slumps now and then, when I just can’t think of anything to make for dinner, or when I only have a small window of time to get dinner ready. That is why I get so excited when I find a meal that comes in clutch like this one did earlier this spring. I have made it several times since then and wanted to get the recipe into my blogosphere to share and to be able to find easily when I want to use it again.
The recipe for this lemon chicken asparagus pasta is based on a combination of several similar ones that I came across online. As I used my husband as a taste tester, I adjusted and found the ratios, ingredients, and methods that worked best for my family. The freshly squeezed lemon juice is my favorite part of this meal because it adds such a bright, sunny flavor.
The sauce, which is a combination of cream, chicken broth, lemon juice, garlic, thyme, and grated Parmesan cheese, is delicate and delicious, coating the chicken, asparagus, and pasta in warm, luscious flavor. As far as the asparagus goes, you simply tip it into the pot with the pasta, five minutes before the pasta is done. This saves dishes and results in both al dente pasta and asparagus that is tender-crisp.
Speaking of lemons and the sunny flavor, the summer solstice was just a few days ago! It is now officially summer and the light is so glorious and luminous this time of year. I have especially been enjoying the bright, quiet mornings this week. It is easy to fall into the pattern of being rushed and frazzled. It’s easy to let laundry and all kinds of clutter pile up. I am working on carving out some time in the early mornings to reset and chip away at some small tasks that make a big impact, attempting to create a window of intentional time to be fully present, soaking in the sounds of the birds and and the views of the sunrise and morning mist, before I start going in all the different directions.
It’s easy to get overwhelmed with holding it all together. Consciously carving out the time to create a harmonious home space and cook nourishing meals gives me the kind of base I need to take with me into the cherished spheres of family and work and community. If you are looking for a simple and nourishing dinner, I hope you enjoy this lemon chicken asparagus past recipe. And happy summer!
Lemon Chicken Asparagus Pasta
Ingredients:
16 ounces of pasta, such as fusilli or penne
Approximately 1 pound of fresh asparagus (one bunch)
Approximately 1 pound of chicken breasts, thinly sliced or butterflied
Salt and pepper, to taste
1 Tablespoon of olive oil
2 Tablespoons of butter
1 shallot (or 1 small onion), finely chopped
6 cloves of garlic, minced
1 and 1/2 cups of chicken broth (I like to use Better than Bouillon chicken broth)
1 and 1/2 cups of heavy cream (you could also use milk or half and half, but the sauce will be a little thinner.)
1/2 teaspoon of dried thyme
1/2 cup of shredded Parmesan cheese (plus more for serving, if desired)
1/2 lemon, juiced (plus more lemon juice for serving, if desired)
Fresh parsley and/or fresh thyme, chopped, for garnish
Directions
Preparations:
Take the chicken breasts out of the refrigerator. If they are not already thinly sliced, cut each one in half horizontally (also known as butterflying them). Season both sides with salt and pepper.
Chop the shallot or small onion. Mince the garlic. (I also sometimes use minced garlic from the jars you can buy at the grocery store). Wash the asparagus and snap the thick ends off by hand. Then chop the remaining stalks and tips into 1-inch pieces.
For the Pasta and Asparagus:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions.
During the last five minutes of the pasta cooking time, add the asparagus pieces to the pot with the pasta. Allow both the pasta and the asparagus to cook until they are the desired tenderness. Reserve 1/2 cup of the pasta cooking water. Then drain the pasta and asparagus and set aside.
For the Chicken:
Heat a large skillet or heavy-bottomed pan or Dutch oven over medium-high heat. Add the olive oil and swirl the oil around in the pan to coat it as evenly as possible. Add the chicken breasts to the hot pan, spreading them out in a single layer. (If you have extra chicken and they don’t all fit this way, you may need to do it in two batches.) Cook the chicken on one side for 4 minutes. Then flip it over and cook it on the other side for another 4 to 5 minutes, until it is no longer pink inside or until the internal temperature reaches 165 degrees Fahrenheit. Remove the chicken from the pan and let it rest on a plate.
For the Sauce:
Add the butter to the same pan, allowing it to melt. Tip in the chopped shallot and sauté for about 4 minutes, until it is soft and translucent. Stir in the minced garlic and cook for another 30 seconds.
Then add the chicken broth and cream to the pan, allowing it to come to a simmer. You will want to reduce the heat to medium-low once it is simmering. Add the thyme and stir, scraping up any tasty bits from the bottom of the pan. When the sauce is very gently simmering, cover the pan and allow it to cook for about 10 minutes.
Put It All Together:
While the sauce is simmering, slice the chicken diagonally into 1/2 inch strips. When the sauce is done with its 10 minutes of simmering, uncover it and add the chicken to the pan, along with any flavorful juices that accumulated on the plate or cutting board.
Carefully add the drained pasta and asparagus to the pan with the chicken and sauce. Add the Parmesan cheese and squeeze the juice from the half of lemon into the mixture. Give it all a good stir to combine. Grab the reserved pasta cooking water and add that to the pan slowly, gently stirring it to incorporate it.
Serve with more grated Parmesan cheese and a lemon wedge for more lemon juice, if desired. Enjoy!
I will definitely give it a try!!
Thanks Marina, I hope you enjoy it!