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: 12 oz Fettuccine or Linguine; 1 tbsp Olive Oil; 1 lb Boneless, Skinless Chicken Breasts, cut into 1-inch pieces; 0.5 tsp Salt; 0.25 tsp Black Pepper; 1 bunch Asparagus (about 1 lb), trimmed and cut into 1-inch pieces; 2 cloves Garlic, minced; 0.5 cup Chicken Broth (low sodium); 0.5 cup Heavy Cream; 2 tbsp Lemon Juice; 1 tsp Lemon Zest; 0.25 cup Grated Parmesan Cheese, plus more for serving; 2 tbsp Fresh Parsley, chopped, for garnish

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This elegant yet simple pasta dish celebrates the arrival of spring with fresh asparagus and a zesty lemon cream sauce. Succulent pieces of pan-seared chicken breast are tossed with al dente pasta and vibrant green asparagus, all coated in a rich, tangy sauce. It's a comforting and flavorful meal that's surprisingly quick to prepare, ideal 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 SkilletWhisk

Instructions

1
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
2
Cook the Chicken: While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
3
Sauté Asparagus and Garlic: Add asparagus to the same skillet and sauté for 3-5 minutes until bright green and tender-crisp. Add minced garlic and cook for another minute until fragrant.
4
Prepare the Lemon Cream Sauce: Pour chicken broth into the skillet, scraping up any browned bits from the bottom. Bring to a simmer, then stir in heavy cream, lemon juice, and lemon zest. Reduce heat to low and simmer gently for 2-3 minutes, allowing the sauce to thicken slightly.
5
Combine Ingredients: Return the cooked chicken to the skillet with the sauce. Add the drained pasta and grated Parmesan cheese. Toss everything together, adding a splash of reserved pasta water if the sauce is too thick, until the pasta is well coated.
6
Serve: Garnish with fresh chopped parsley and extra Parmesan cheese before serving hot.

Nutrition

Calories600 kcal

Protein45g

Fat28g

Carbohydrates

Frequently Asked Questions

Can I use a different vegetable?

Yes, broccoli florets, snap peas, or even spinach (added at the end to wilt) would be great alternatives or additions.

How can I make this dish lighter?

You can reduce the amount of heavy cream and substitute some with milk or half-and-half, though the sauce will be less rich. Also, use whole wheat pasta for more fiber.

Can I prepare parts of this dish ahead of time?

You can cook and cut the chicken ahead of time. The sauce is best made fresh, but you could chop the asparagus and mince garlic in advance.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.