Lemon Garlic Chicken Asparagus Pasta

This comforting pasta dish combines the heartiness of chicken with the brightness of lemon and the crunch of fresh asparagus, all wrapped in a creamy garlic sauce.

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Prep Time 10

Cook Time 20

Total Time 30

Course Dinner, Main Course

Cuisine Italian

Servings 4 servings

Calories 650 kcal

Ingredients

Pasta and Chicken

6 ounces dry bow tie pasta Can substitute with penne or rotini.
2 pieces boneless skinless chicken breasts Thighs can be used for richer flavor.
1 tablespoon olive oil Extra virgin recommended for better flavor.

Vegetables and Seasoning

1 pound asparagus, trimmed and cut into 2-inch pieces Green beans or broccoli can be substitutes.
1 teaspoon garlic powder Enhances the overall garlic flavor.
½ teaspoon dried thyme Can substitute with Italian seasoning.
Salt and Pepper to taste Salt and pepper Use generously for flavor.

Sauce

3 tablespoons unsalted butter Allows for better control of flavor.
1 tablespoon minced garlic Fresh garlic is key for flavor.
¾ cup heavy cream Adds richness; half-and-half can be a lighter alternative.
1 piece lemon, zested and juiced Fresh is best for bright acidity.
1½ cups freshly grated Parmesan cheese Pre-grated cheese can lack texture and flavor.

Garnish

to taste chopped fresh parsley and lemon slices Optional for freshness and visual appeal.

Instructions

Cooking the Pasta

Fill a large pot with water and bring it to a boil. Once bubbling, add the dry bow tie pasta and cook according to package directions. Drain and set aside.

Cooking the Chicken

In a large skillet, heat the olive oil over medium-high heat. Season the chicken breasts with salt and pepper. Add to the skillet and cook for 5-8 minutes on each side, or until nicely browned and cooked through. Transfer chicken to a plate and let it rest.

Making the Sauce

In the same skillet, melt the unsalted butter over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the trimmed asparagus and sauté for about 1 minute, until it turns a vibrant green color.
Whisk in the heavy cream, lemon zest and juice, garlic powder, and dried thyme. Stir until the cheese melts and the sauce thickens slightly, about 5 minutes.

Combining Ingredients

Add the cooked pasta to the skillet, then cut the rested chicken into 1-inch pieces and toss it into the skillet. Gently combine everything and adjust seasoning if needed.
Garnish with chopped parsley and lemon slices if desired.

Notes

This dish pairs well with a side salad or garlic bread. Store leftovers in an airtight container for up to 3 days; freezing may cause the sauce to separate.

Keyword Asparagus, chicken, Creamy Sauce, Lemon, Pasta