Lemon Asparagus Chicken Pasta

Name: Lemon Asparagus Chicken Pasta
Prep time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: Kosher salt; 1 lb. linguine; 1 tbsp. extra-virgin olive oil; 2 (8-oz.) boneless, skinless chicken breasts; Freshly ground black pepper; 2 tsp. Italian seasoning; 2 tbsp. unsalted butter; 1 small red onion, finely chopped; 1 lb. asparagus, trimmed, cut into thirds, quartered if large; 3 garlic cloves, finely chopped; 3/4 c. heavy cream; 1/2 c. low-sodium chicken broth; 2 lemons, 1 juiced, 1 sliced into half-moons; 3/4 c. shredded mozzarella; 1/2 c. finely grated Parmesan; Finely chopped fresh parsley, for serving

By Lindsay FunstonUpdated: Mar 12, 2025

Approved by the Delish Test Kitchen

4.5

33 Ratings

ANDREW BUI

Yields:

4 serving(s)

Prep Time:

10 mins

Total Time:

30 mins

Cal/Serv:

981

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preview for Lemon Asparagus Chicken Pasta Can Be Yours In 30 Minutes Or Less

What better way to celebrate spring than with a bright, fresh, lemon pasta dish? One of our favorite spring veggies—asparagus—takes center stage in this recipe, paired with tender chicken breasts and a simple creamy, lemony sauce. The entire dish comes together in 30 minutes, making this an easy weeknight dinner to upgrade your weekly rotation, or a dinner-party main to wow all your guests (with very little effort on your part).

While we think this is a perfect spring dinner, you can really enjoy this pasta all year round. If asparagus isn't at your local supermarket, feel free to swap it out for your favorite seasonal veggie! This dish is fairly hearty on its own, but serve it with some of our favorite side dishes for pasta (we're looking at you, sheet-pan panzanella, classic Caesar salad, and garlic knots) to make this a complete, filling meal.

Made this? Let us know how it went in the comments below!

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Ingredients

Kosher salt
1 lb.
linguine
1 Tbsp.
extra-virgin olive oil
2
(8-oz.) boneless, skinless chicken breasts
Freshly ground black pepper
2 tsp.
Italian seasoning
2 Tbsp.
unsalted butter
1
small red onion, finely chopped
1 lb.
asparagus, trimmed, cut into thirds, quartered if large
3
garlic cloves, finely chopped
3/4 cup
heavy cream
1/2 cup
low-sodium chicken broth
2
lemons, 1 juiced, 1 sliced into half-moons
3/4 cup
shredded mozzarella
1/2 cup
finely grated Parmesan
Finely chopped fresh parsley, for serving

Directions

1. Step 1In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Reserve 1/4 cup pasta water, then drain. Return pasta to pot.
2. Step 2Meanwhile, in a large skillet over medium heat, heat oil. Season chicken season with salt and pepper; sprinkle all over with Italian seasoning. Cook chicken, turning halfway through, until browned and an instant-read thermometer inserted into the thickest part registers 165°, about 8 minutes per side. Transfer to a cutting board and let rest 10 minutes. Slice chicken into strips.
3. Step 3In same skillet over medium heat, melt butter. Add onion and asparagus; season with salt and pepper. Cook, stirring occasionally, until starting to soften, about 5 minutes. Add garlic, cream, broth, and lemon juice and bring to a simmer. Cook, stirring occasionally, until liquid is slightly reduced, about 5 minutes.
4. Step 4Stir in mozzarella and Parmesan and cook, stirring, until melted. Add lemon slices, pasta, and reserved pasta water and toss until combined.
5. Step 5Top pasta mixture with sliced chicken and parsley.