Lemon Asparagus Chicken Pasta Recipe

Lemon Asparagus Chicken Pasta Recipe

How To Make Lemon Asparagus Chicken Pasta

This creamy chicken pasta is cooked with sauteed asparagus and tender linguine, plus a cheesy white sauce made with lemon-infused heavy cream.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • kosher salt
  • 1lblinguine,or spaghetti
  • 1tbspextra-virgin olive oil
  • 1lbchicken breasts,boneless, skinless
  • freshly ground black pepper
  • 2tspItalian seasoning
  • 2tbspbutter
  • 1small red onion,chopped
  • 1lbasparagus,stalks trimmed and cut into thirds or quartered if large
  • ¾cupheavy cream
  • ½cuplow-sodium chicken broth
  • 1oflemon,juiced
  • 3clovesgarlic,minced
  • ¾cupmozzarella,shredded
  • ½cupParmesan,freshly grated, plus more for garnish
  • 1lemon,sliced into half moons
  • parsley,freshly chopped, for garnish


  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.

  3. Cook for 8 minutes per side until golden and no longer pink. Transfer to a plate to let rest, then thinly slice.

  4. To skillet, melt butter over medium heat. Add red onion and asparagus and season with salt and pepper.

  5. Cook for 5 minutes until tender, then add heavy cream, chicken broth, lemon juice, and garlic and simmer for 5 minutes.

  6. Stir in cheeses and let cook until melty, then add lemon slices and cooked linguine.

  7. Top with sliced chicken and garnish with more Parmesan and parsley.


  • Calories: 1039.66kcal
  • Fat: 47.90g
  • Saturated Fat: 23.70g
  • Trans Fat: 0.35g
  • Monounsaturated Fat: 16.14g
  • Polyunsaturated Fat: 4.47g
  • Carbohydrates: 98.45g
  • Fiber: 7.91g
  • Sugar: 8.36g
  • Protein: 54.81g
  • Cholesterol: 178.21mg
  • Sodium: 1211.15mg
  • Calcium: 461.04mg
  • Potassium: 953.28mg
  • Iron: 6.42mg
  • Vitamin A: 401.65µg
  • Vitamin C: 31.07mg
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