Lemon Asparagus Chicken Pasta

Lemon Asparagus Chicken Pasta

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This pasta tastes like spring!

Lemon Asparagus Chicken Pasta

Lemon Asparagus Chicken Pasta

YIELDS: 4

PREP TIME: 0 HOURS 30 MINS

TOTAL TIME: 0 HOURS 30 MINS

INGREDIENTS

  • Kosher salt
  • 1 lb. linguine or spaghetti
  • 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 if large
  • 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

DIRECTIONS

  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
  2. 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.
  3. 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.
  4. Stir in cheeses and let cook until melty, then add lemon slices and cooked linguine.
  5. Top with sliced chicken and garnish with more Parmesan and parsley.

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Lemon Asparagus Chicken Pasta

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