One-Pan Creamy Lemon Pasta with Chicken and Asparagus
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
5
-
Course
Main Course
-
Cuisine
Italian
One-Pan Creamy Lemon Pasta with Chicken and Asparagus
Description
The recipe starts by browning diced chicken breast seasoned with salt and pepper in olive oil until cooked through, then setting it aside. Butter is melted in the same pan and garlic quickly sautéed to release aroma. Adding chicken broth and water loosens browned bits and creates a flavorful cooking liquid for penne pasta, which is added and simmered covered until nearly tender.
Asparagus pieces are layered over the pasta without stirring, then covered and cooked a few more minutes until both the pasta and asparagus are tender. Some broth remains to form the base of the sauce. Neufchatel cheese (a lighter cream cheese) and Parmesan cheese are stirred in along with fresh lemon juice and zest. The cheeses melt to create a creamy, tangy sauce brightened by the lemon. Optional chopped parsley can be added for freshness and color.
This dish provides a balanced mix of textures: tender pasta, succulent chicken cubes, and slightly crisp asparagus. The creamy sauce binds the ingredients, and lemon cuts through the richness, making it suitable for a filling yet refreshing meal. Using one pan reduces cleanup and blends flavors effectively.
Ingredients
- 1 lb chicken breast diced into 1-inch cubes, boneless, skinless
- 1 1/2 Tbsp olive oil
- salt freshly ground
- black pepper freshly ground
- 1 1/2 Tbsp butter
- 1 Tbsp garlic minced
- 1 (14.5 oz) can chicken broth low-sodium
- 1 3/4 cups water
- 10 oz penne pasta
- 1 lb asparagus tough ends trimmed, remaining diced into 1 1/2-inch pieces, thin stalks
- 4 oz neufchatel cheese (1/3 less fat cream cheese), diced into eight pieces
- 1/2 cup Parmesan Cheese finely shredded
- 2 tsp lemon zest
- 2 Tbsp lemon juice fresh
- parsley optional, chopped fresh, for garnish
Instructions
- Heat olive oil in a 12-inch saute pan over medium-high heat. .
- Add chicken, season with salt and pepper to taste and cook until golden brown on bottom, about 4 minutes then rotate and cook until cooked through, about 4 minutes longer. Transfer to a sheet of foil and wrap to keep warm, set aside
- Melt butter in now empty skillet, add garlic and saute 20 seconds then and broth and water, while stirring to loosen any browned bites from bottom of pan.
- Season with salt and pepper to taste and bring to a boil, then add pasta. Cover and allow to boil until fairly tender, stirring occasionally, about 8 - 9 minutes.
- Sprinkle asparagus over top (don't stir), cover and allow to boil 4 - 5 minutes longer until asparagus and pasta are tender (note that there should be some broth/water left even once it's finished cooking, this will be part of the sauce. If needed you can add more broth).
- Add in Neufchatel cheese, parmesan cheese, lemon juice and lemon zest and stir until melted. Stir in chicken.
- Remove from heat, cover and let rest a few minutes if desired to allow sauce to thicken slightly and soak into pasta. Sprinkle with parsley if desired, serve warm.
User Reviews
Overall Rating
5
You'll Also Love
