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Lemon Asparagus Chicken Pasta

Lemon Asparagus Chicken Pasta

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 540
Ingredients Method Notes

Ingredients
  

For the Pasta Base
  • 1 lb linguine or any long pasta you love
  • 1 Tbsp extra-virgin olive oil
  • Kosher salt for boiling the pasta
For the Chicken
  • 2 pieces boneless, skinless chicken breasts 8 oz each
  • 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
  • 3 cloves garlic finely minced
  • 3/4 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 3/4 cup shredded mozzarella cheese
  • 1/2 cup finely grated Parmesan cheese
For Garnish
  • Fresh parsley finely chopped

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Serve
    Top the pasta with sliced chicken and sprinkle with parsley. Serve immediately with extra Parmesan and lemon if desired.

Notes

Use fresh asparagus for best texture; frozen tends to soften too much. Add red pepper flakes for gentle heat. Swap chicken with shrimp or salmon for variety. To make it lighter, use half-and-half instead of cream. For gluten-free, use gluten-free pasta and cook slightly less to maintain firmness.