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Lemon Asparagus Chicken Pasta

Course Dinner
Prep Time 30 minutes
Total Time 30 minutes
Servings 4
Author Brittany

Ingredients

  • 1 lb linguine or spaghetti
  • 1 tbsp extra-virgin olive-oil
  • 1 lb boneless skinless chicken-breasts
  • 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
  • ¾ c heavy-cream
  • ½ c low-sodium chicken-broth
  • 1 lemon-juice
  • 3 cloves garlic, minced
  • 1 lemon, sliced into half moons
  • ¾ c shredded-mozzarella
  • ½ c freshly grated Parmesan, plus more for garnish
  • Freshly ground black-pepper
  • Kosher-salt

Instructions

  • In a big pot of salted boiling-water, cook pasta according to package directions until al dente. Drain & return to pot.
  • In a skillet over moderate heat, warm olive-oil. Add chicken & season with pepper, salt, and Italian-seasoning. Cook till golden & no longer pink, 8 mins each side. Transfer to a plate to allow remainder, then thinly slice.
  • To skillet, melt butter over moderate heat. Add red-onion & simmer and season with pepper and salt. Cook till tender 5 mins, then add heavy-cream, chicken-broth, lemon-juice & garlic and simmer for 5 mins.
  • Stir cheese & cook till melty, then add lemon pieces and cooked linguine.
  • Top with chopped chicken and garnish with additional Parmesan & parsley.