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Lemon Garlic Chicken Pasta
This Lemon Garlic Chicken Pasta is loaded with flavor from a light and zesty creamy sauce that coats each bite to perfection!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
6
Calories:
375 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 12 oz penne pasta
- 1 bunch asparagus fresh
- 2 chicken breast butterflied
- salt for seasoning
- black pepper for seasoning
- 1 tablespoon olive oil
- 2 tablespoons butter
- 6 cloves garlic minced
- 1 cup chicken broth or stock, low-sodium
- 1 cup milk or half and half
- ½ teaspoon thyme leaves or powder, dried
- ⅓ cup Parmesan Cheese more for serving
- ½ lemon juiced
Instructions
Prep:
- Wash and trim the asparagus ends, about 1" from the bottom, and discard the ends. Cut them into 2-3 pieces and set aside.
- Butterfly the chicken breasts on a cutting board by slicing them horizontally through the middle. Pat dry with a paper towel and season with salt and pepper on both sides.
Cup of Yum
Cook the pasta:
- Bring a large pot of water to a boil and cook penne pasta according to package directions. During the last 5 minutes of cooking, add the asparagus to the pasta. Cook them with the pasta for about 5 minutes. Once the pasta is ready, reserve ½ cup pasta water, drain, and set aside.
Cook the chicken:
- Heat a large pan over medium-high heat. Once hot, add the oil and heat it up. Place the chicken breasts in the hot pan and cook, without moving them, for 4 minutes on the first side, then once golden and seared, flip them over and continue cooking for an additional 4 to 5 minutes until the chicken breasts’ internal temperature reaches 165F. Remove them from the pan onto a cutting board.
Make the sauce:
- To the same pan, add the butter and melt it, add the garlic, and stir to cook the garlic for about 30 seconds.
- Add the chicken broth and milk or half and half to the pan, bringing it to a simmer while stirring the tidbits from the bottom of the pan. Add the thyme, stir to combine, reduce the heat to medium-low and simmer the sauce for 10 minutes.
Bring it together:
- Once the sauce is ready, cut the chicken breasts diagonally into ½-inch strips and transfer them into the pan with the juices from the board.
- To the sauce, add the cooked pasta and asparagus, parmesan cheese, and squeeze ½ of the lemon into the pan. Give everything a good toss to combine, and add half of the reserved pasta water to thin out the sauce. Add the rest if you want more sauce.
- Serve with additional parmesan cheese over the top and a lemon wedge or extra squeese of lemon if desired.
Nutrition Information
Serving
1serving
Calories
375kcal
(19%)
Carbohydrates
50g
(17%)
Protein
21g
(42%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.2g
(10%)
Cholesterol
44mg
(15%)
Sodium
162mg
(7%)
Potassium
546mg
(12%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
805IU
(16%)
Vitamin C
11mg
(12%)
Calcium
155mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 375
% Daily Value*
| Serving | 1serving | |
| Calories | 375kcal | 19% |
| Carbohydrates | 50g | 17% |
| Protein | 21g | 42% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 44mg | 15% |
| Sodium | 162mg | 7% |
| Potassium | 546mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 805IU | 16% |
| Vitamin C | 11mg | 12% |
| Calcium | 155mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.