Lemon Asparagus Pasta with Grilled Chicken
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
653 kcal
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Course
Main Course
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Cuisine
Italian
Lemon Asparagus Pasta with Grilled Chicken
Description
This recipe cooks linguine and asparagus together so that the asparagus is tender but still crisp. A sauce is prepared by simmering heavy cream and butter with salt and pepper until thickened, then removing it from heat before adding lemon zest and juice to keep the sauce from separating. The pasta and asparagus are combined with grilled chicken strips, and the lemon cream sauce is poured over, tossing to coat everything evenly.
Parmesan cheese is stirred in to melt and add a savory umami element. The result is a creamy pasta with bright lemon notes, tender green asparagus pieces, and moist grilled chicken strips. Optional garnishes like fresh parsley and lemon slices enhance the presentation and add subtle herbal and citrus accents.
This dish is versatile for weeknight dinners or casual gatherings and pairs well with simple salads or fresh bread. Preparation is straightforward yet yields a fresh, balanced meal emphasizing seasonal ingredients.
A key tip is to add lemon juice after removing the sauce from heat to prevent curdling, preserving a smooth texture. Using pre-cooked grilled chicken, such as rotisserie chicken, can save time without compromising flavor.
Ingredients
- 1 pound chicken breast grilled and cut into strips, boneless, skinless
- 1 pound asparagus ends removed, cut into 1 inch pieces
- 10 ounces linguine pasta (spaghetti or fettuccine will also work)
- 3/4 cup heavy cream
- 2 tablespoons butter
- salt to taste
- black pepper to taste
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/3 cup Parmesan Cheese finely shredded
- lemon optional garnishes, lemon sliced, parsley chopped
- parsley optional garnishes, lemon sliced, parsley chopped
Instructions
- Cook the pasta in salted water according to package instructions. Add the asparagus to the pot during the last 3 minutes of cooking time.
- Reserve 1/4 cup of pasta cooking liquid.
- In small pot, combine the heavy cream, butter and 1/2 teaspoon salt and 1/4 teaspoon pepper over medium-high heat. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Remove from the heat and stir in the lemon zest and juice.
- Place the pasta and asparagus back into the pot you cooked it in along with the chicken.
- Pour the cream sauce over the pasta mixture and toss to coat evenly, adding pasta water if needed to thin the sauce. Stir in the parmesan cheese. Alternatively, you can toss just the pasta with the sauce and arrange the chicken and asparagus over the top of the pasta.
- Add more salt and pepper to taste if needed. Garnish with chopped parsley and lemon slices if desired.
Notes
- Grilled sliced chicken works well, but rotisserie chicken can also be used for convenience.
- Remove the sauce from heat before adding lemon juice and zest to prevent the cream sauce from separating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 653 kcal
% Daily Value*
| Calories | 653kcal | 33% |
| Carbohydrates | 59g | 20% |
| Protein | 39g | 78% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 154mg | 51% |
| Sodium | 338mg | 14% |
| Potassium | 840mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1785IU | 36% |
| Vitamin C | 11.4mg | 13% |
| Calcium | 175mg | 18% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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