Lemon Garlic Chicken Asparagus Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 Servings
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Calories
580 kcal
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Course
Main Course, Dinner
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Cuisine
Italian-American Fussion
Lemon Garlic Chicken Asparagus Pasta
Description
Lemon Garlic Chicken Asparagus Pasta features chicken breast pieces sautéed with garlic and oregano, combined with asparagus lightly cooked to maintain its bright green color and slight crispness. The sauce is a creamy blend of butter, heavy cream, Parmesan, and mozzarella cheese flavored with lemon juice, zest, garlic powder, oregano, and thyme. Tossed with bow tie pasta, this dish offers a harmonious blend of tender chicken, fresh vegetables, and a smooth cheesy sauce with a citrusy lift that brightens the palate.
The dish is intended to be served hot, finished with additional grated Parmesan and chopped parsley for garnish, adding freshness and a bit of herbal aroma. This pasta pairs well on its own or with a simple side salad for a complete meal.
Ingredients
- 7 ounces dried pasta I used bow tie
- 1 ½ tablespoons olive oil
- 2 chicken breast cut into 1 inch chunks or strips, boneless skinless
- salt to taste
- black pepper to taste
- ½ teaspoon oregano dried
- 3 tablespoons butter unsalted
- 1 ½ tablespoons garlic divided, minced
- 1 pound asparagus ends trimmed and cut into 2-inch pieces
- ½ cup heavy cream
- lemon juice and zest of one
- 1 teaspoon garlic powder
- ½ teaspoon oregano dried
- ¼ teaspoon thyme dried
- ⅓ cup Parmesan Cheese plus more for garnish, grated
- ½ cup mozzarella cheese grated
- parsley fresh, chopped parsley and lemon slices for garnish
- lemon fresh, chopped parsley and lemon slices for garnish
Instructions
- In a large pot bring water to a boil and add the pasta. Cook according to package directions. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken and season with salt, black pepper and oregano. Cook for 5 minutes, stirring occasionally until browned and cooked through. Add 1 teaspoon minced garlic and cook for another minute, until fragrant. Transfer to plate and set aside.
- Add butter to the same skillet and melt over medium-high heat. Add remaining minced garlic and asparagus and saute for 1 minute, until just starting to turn bright green. Whisk in the cream, lemon juice, lemon zest, garlic powder, oregano, parmesan, and mozzarella cheese. Allow the sauce to thicken and the cheese to melt. Add the drained pasta and chicken back into the skillet. Season with salt and black pepper to taste. Toss to coat well until everything is heated through.
- Serve hot and sprinkle with more parmesan cheese, chopped parsley, and lemon slices, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 580 kcal
% Daily Value*
| Calories | 580kcal | 29% |
| Carbohydrates | 46g | 15% |
| Protein | 28g | 56% |
| Fat | 32g | 49% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 111mg | 37% |
| Sodium | 315mg | 13% |
| Potassium | 633mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1752IU | 35% |
| Vitamin C | 8mg | 9% |
| Calcium | 222mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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