Spring Asparagus and Chicken Pasta with Lemon Cream Sauce

Name: Spring Asparagus and Chicken Pasta with Lemon Cream Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 300g Penne or linguine pasta; 2 tbsp Olive oil, divided; 2 large Chicken breasts, cut into 1-inch pieces; Salt to taste; Black pepper to taste; 450g Fresh asparagus, tough ends trimmed, cut into 1-inch pieces; 2 cloves Garlic, minced; 1 cup Chicken broth; 1/2 cup Heavy cream; 1/4 cup Freshly grated Parmesan cheese, plus more for serving; Juice of 1 Lemon; 1 tsp Lemon zest; Fresh parsley, chopped for garnish

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This delightful pasta dish is a perfect way to welcome spring. Featuring al dente pasta tossed with succulent pan-seared chicken breast and crisp-tender asparagus, all coated in a light yet luscious lemon cream sauce. The vibrant flavors of fresh lemon and a hint of garlic create a refreshing and satisfying meal that's both elegant and easy enough for a weeknight dinner.

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Spring Asparagus and Chicken Pasta with Lemon Cream Sauce

Prep Time15 min

Cook Time25 min

Servings4 servings

DifficultyEasy

Equipment

Large potLarge skillet

Instructions

1
Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Set aside.
2
While pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then add to the skillet. Cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
3
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the asparagus pieces and sauté for 3-5 minutes until bright green and crisp-tender. Add minced garlic and cook for another minute until fragrant.
4
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream, Parmesan cheese, lemon juice, and lemon zest. Cook for 2-3 minutes, stirring, until the sauce slightly thickens.
5
Add the cooked chicken and drained pasta to the skillet with the sauce. Toss everything together, adding a splash of the reserved pasta water if the sauce is too thick, until well combined and heated through.
6
Serve immediately, garnished with fresh chopped parsley and extra Parmesan cheese.

Nutrition

Calories680 kcal

Protein45g

Fat30g

Carbohydrates

Frequently Asked Questions

Can I use a different type of pasta?

Yes, almost any pasta shape will work well with this sauce. Fettuccine, spaghetti, or even rotini would be great choices. Adjust cooking time according to package instructions.

What if I don't have fresh asparagus?

While fresh asparagus is best for this spring dish, you can use frozen asparagus. Add it directly to the skillet after the garlic and cook until heated through and tender, reducing the sauté time slightly.

How can I make the sauce thicker or thinner?

To thicken the sauce, let it simmer a bit longer before adding the pasta. To thin it, gradually add more of the reserved pasta water until you reach your desired consistency.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.