Bright, fresh, and full of flavor — this Lemon Asparagus Chicken Pasta is everything you need for a light yet satisfying dinner! Tender chicken, crisp asparagus, and a creamy lemon sauce come together in a comforting bowl that tastes like spring in every bite. The balance of tangy lemon, rich cream, and savory cheese makes it irresistible. Plus, it’s easy enough for a weeknight but elegant enough to serve guests.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 30 minutes, perfect for busy nights.
- Fresh & Creamy Flavor: The mix of lemon, asparagus, and Parmesan gives a bright yet cozy taste.
- Simple Ingredients: Everyday items come together to make something truly special.
- Restaurant-Worthy: Impress your family or friends with a pasta that looks and tastes gourmet.
- Perfect for Spring or Summer: Light, zesty, and full of seasonal freshness.
This dish stands out because the lemon isn’t just an accent—it’s the star. Combined with buttery asparagus and juicy chicken, every bite feels fresh and satisfying.
Ingredients Needed
For the Pasta Base
- Kosher salt, for boiling the pasta
- 1 lb. linguine (or any long pasta you love)
- 1 Tbsp. extra-virgin olive oil
For the Chicken
- 2 (8 oz.) boneless, skinless chicken breasts
- Freshly ground black pepper, to taste
- 2 tsp. Italian seasoning (adds herby flavor)
For the Sauce
- 2 Tbsp. unsalted butter
- 1 small red onion, finely chopped
- 1 lb. asparagus, trimmed and cut into thirds (halve thicker pieces)
- 3 garlic cloves, finely minced
- 3/4 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 2 lemons — 1 juiced, 1 sliced into thin half-moons
- 3/4 cup shredded mozzarella cheese
- 1/2 cup finely grated Parmesan cheese
For Garnish
- Fresh parsley, finely chopped
💡 Tip: For the best texture, cook pasta just until al dente—it will continue cooking slightly when tossed in the sauce.
How to Make Lemon Asparagus Chicken Pasta
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve about 1/4 cup of pasta water. Drain the pasta and return it to the pot to keep warm.
Why this matters: The starchy pasta water helps create a silky sauce later on.
Step 2: Cook the Chicken
In a large skillet, heat olive oil over medium heat. Season both sides of the chicken breasts generously with salt, pepper, and Italian seasoning.
Cook for about 7–8 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
Transfer to a cutting board and let rest for 10 minutes before slicing into thin strips.
Resting keeps the chicken juicy and tender.
Step 3: Sauté the Vegetables
In the same skillet, melt butter over medium heat. Add the chopped red onion and asparagus. Season with a pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally, until the onion turns translucent and the asparagus is bright green and slightly tender.
Add the garlic and cook for 30 seconds more, just until fragrant.
This step builds the flavor foundation for the sauce.
Step 4: Make the Creamy Lemon Sauce
Pour in the heavy cream, chicken broth, and fresh lemon juice. Stir well and bring to a gentle simmer. Let the mixture cook for about 5 minutes, stirring occasionally, until slightly thickened.
You’ll know it’s ready when it coats the back of a spoon.
Step 5: Add Cheese & Combine Everything
Reduce the heat to low. Stir in mozzarella and Parmesan until melted and the sauce turns creamy. Add the lemon slices, then toss in the cooked pasta and reserved pasta water. Mix until every strand is coated in the sauce.
Step 6: Serve
Top the pasta with the sliced chicken and a sprinkle of fresh parsley. Serve immediately with extra Parmesan and a squeeze of lemon if you like it extra tangy.
Serving and Storage Tips
- Serving: Pair this pasta with garlic bread or a crisp green salad for a full meal. A sprinkle of extra lemon zest adds brightness.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm gently on the stove over low heat with a splash of milk or cream to loosen the sauce. Avoid microwaving for too long—it can dry out the chicken.
Helpful Notes
- Use fresh asparagus — frozen can become mushy.
- Add red pepper flakes for a subtle kick.
- Swap proteins: Try shrimp or salmon for a delicious twist.
- Make it lighter: Use half-and-half instead of heavy cream.
- Make it gluten-free: Use gluten-free pasta—just cook slightly less so it holds its texture.
Lemon Asparagus Chicken Pasta
Ingredients
Method
- Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve about 1/4 cup of pasta water. Drain and keep warm. The starchy pasta water helps create a silky sauce later on. - Step 2: Cook the Chicken
In a large skillet, heat olive oil over medium heat. Season both sides of the chicken with salt, pepper, and Italian seasoning. Cook for 7–8 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Rest for 10 minutes before slicing thinly to keep the chicken juicy. - Step 3: Sauté the Vegetables
In the same skillet, melt butter over medium heat. Add red onion and asparagus. Season with salt and pepper. Cook 5 minutes until onion turns translucent and asparagus is bright green. Add garlic and cook for 30 seconds until fragrant to build flavor depth. - Step 4: Make the Creamy Lemon Sauce
Pour in heavy cream, chicken broth, and lemon juice. Stir and bring to a gentle simmer for about 5 minutes, stirring occasionally, until slightly thickened. It’s ready when it coats the back of a spoon. - Step 5: Add Cheese & Combine Everything
Reduce heat to low. Stir in mozzarella and Parmesan until melted. Add lemon slices, then toss in the pasta and reserved pasta water until fully coated and creamy. - Step 6: Serve
Top the pasta with sliced chicken and sprinkle with parsley. Serve immediately with extra Parmesan and lemon if desired.
Notes
Conclusion
This Lemon Asparagus Chicken Pasta is the perfect mix of creamy comfort and fresh flavor. It’s simple, vibrant, and satisfying—ideal for any night of the week. With its bright lemony sauce and tender chicken, this pasta will have everyone asking for seconds.
If you try this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below!
Share your version on Pinterest or Facebook — I’d love to see your twist!
💬 What’s your favorite spring pasta combo? Let me know in the comments!
Frequently Asked Questions (FAQ)
Can I use a different type of pasta?
Absolutely! Fettuccine, spaghetti, or penne all work beautifully. Just keep the sauce-to-pasta ratio the same.
Can I make this recipe ahead of time?
You can cook the chicken and asparagus a day in advance. Store them separately, then reheat everything together with fresh pasta and sauce.
Why did my sauce separate?
If the sauce is heated too quickly or boiled, the cream can curdle. Keep the heat on low and stir gently for a smooth consistency.
Can I make this dairy-free?
Yes! Substitute coconut cream for heavy cream and use a dairy-free cheese alternative.
Is this freezer-friendly?
It’s best enjoyed fresh, but you can freeze leftovers for up to 1 month. Reheat slowly with added cream or broth to refresh the texture.