How To Make Lemon Garlic Chicken Asparagus Pasta
Richly tangy and garlicky, this chicken asparagus pasta makes a hearty lunch meal that’s tossed with two cheeses and herbs, along with a buttery finish.
- 7ozdried pasta
- 1½tbspolive oil
- 2medium chicken breasts,boneless skinless, cut into 1-inch chunks or strips
- salt and black pepper,to taste
- ½tspdried oregano
- 3tbspunsalted butter
- 1½tbspgarlic,minced, divided
- 1lbasparagus,ends trimmed, cut into 2-inch pieces
- ½cupheavy cream
- 1lemon,juiced, zested
- 1tspgarlic powder
- ½tspdried oregano
- ¼tspdried thyme
- ⅓cupparmesan cheese,grated, plus more for garnish
- ½cupmozzarella cheese,grated
- fresh parsley,chopped, for garnish, if desired
- lemon slices,for garnish, if desired
In a large pot, bring water to a boil and add the pasta. Cook according to package directions. Drain and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and season with salt, black pepper and oregano. Cook for 5 minutes, stirring occasionally until browned and cooked through.
Add 1 teaspoon minced garlic and cook for another minute, until fragrant. Transfer to plate and set aside.
Add the butter to the same skillet and melt over medium high heat. Add remaining minced garlic and asparagus and sauté for 1 minute, until just starting to turn bright green.
Whisk in the cream, lemon juice, lemon zest, garlic powder, oregano, parmesan and mozzarella cheese. Allow the sauce to thicken and cheese to melt. Add the drained pasta and chicken back into the skillet. Season with salt and black pepper to taste. Toss to coat well until everything is heated through.
Serve hot and sprinkle with more parmesan cheese, chopped parsley, and lemon slices, and enjoy!
- Calories: 748.36kcal
- Fat: 44.99g
- Saturated Fat: 22.64g
- Trans Fat: 0.44g
- Monounsaturated Fat: 15.76g
- Polyunsaturated Fat: 3.67g
- Carbohydrates: 47.58g
- Fiber: 5.03g
- Sugar: 5.18g
- Protein: 39.99g
- Cholesterol: 156.67mg
- Sodium: 845.99mg
- Calcium: 427.94mg
- Potassium: 671.77mg
- Iron: 4.61mg
- Vitamin A: 364.62µg
- Vitamin C: 20.03mg
Have your own special recipe to share? Submit Your Recipe Today!