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Lemon asparagus chicken pasta is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Lemon asparagus chicken pasta is something that I’ve loved my entire life. They’re nice and they look wonderful.
In a large pot of salted boiling water, cook pasta according to package directions until al dente. In a skillet over medium heat, heat olive oil. This lemon asparagus pasta combines tender asparagus and grilled chicken in a creamy sauce.
To begin with this particular recipe, we must prepare a few components. You can cook lemon asparagus chicken pasta using 17 ingredients and 5 steps. Here is how you can achieve it.
Composition needed to make Lemon asparagus chicken pasta:
- 1 lb. linguine or spaghetti
- kosher salt
- 1 tbsp. extra-virgin olive oil
- 1 lb. boneless skinless chicken breasts
- Freshly ground black pepper
- 2 tsp. Italian seasoning
- 2 tbsp. butter
- 1 small red onion, chopped
- 1 lb. asparagus, stalks trimmed and cut into thirds or quartered
- 3/4 c heavy cream
- 1/2 c. low-sodium chicken broth
- Juice of 1 lemon
- 3 cloves garlic, minced
- 3/4 c. shredded mozzarella
- 1/2 c. freshly grated Parmesan, plus more for garnish
- 1 lemon, sliced into half moons
- Freshly chopped parsley, for garnish
Once the asparagus is done preparing, take the chicken and place it back into the pan with the cooked onions and garlic. Now place the asparagus on top of the dish and lightly season it with salt and lemon pepper. Asparagus is one of my favorite Spring vegetables, and it pairs really well with the subtle lemon flavor in this One Pot Creamy Asparagus Chicken Pasta. If asparagus is not your thing, broccoli, broccolini, zucchini, or even bell peppers would be great substitutes.
Steps to make Lemon asparagus chicken pasta:
- In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
- In a skillet over medium heat, heat olive oil. Add chicken and season with salt, pepper, and Italian seasoning. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest, then thinly slice.
- To skillet, melt butter over medium heat. Add red onion and asparagus and season with salt and pepper. Cook until tender, 5 minutes, then add heavy cream, chicken broth, lemon juice, and garlic and simmer 5 minutes.
- Stir in cheeses and let cook until melty, then add lemon slices and cooked linguine.
- Top with sliced chicken and garnish with more Parmesan and parsley.
We loved this pasta skillet with the chicken. A creamy butter- and dairy-free white The sauce from the lemon asparagus pasta could easily be turned into a great sauce for crispy tofu and veggies, almost making a "chicken" a la king". Place your broth, pasta, cooked chicken and other goodies all in the same skillet. I topped mine off with a bit of fresh mozzarella and it was divine! A one pot meal with lemon chicken, pasta and asparagus is my kind of one pot meal.
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