February 13, 2023
updated
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Make this lemon chicken asparagus pasta for a restaurant-inspired meal you can make at home!
Juicy chicken, asparagus, and pasta all tossed in a light creamy lemon sauce make this 30-minute family meal EPIC.
Chicken Pasta with Asparagus
Chicken pasta recipes are in my regular meal plan rotation because they are a complete meal that everyone enjoys eating and this full-time working mom doesn’t mind making!
By adding asparagus and a delish creamy sauce, this chicken asparagus pasta reaches a whole new level of deliciousness. And leftovers, if you have any, make a terrific thermos lunch!
In 30 minutes, you can enjoy a meal with protein and all the health benefits of asparagus, such as fiber, vitamins, antioxidants, and micronutrients. Did I say it also tastes amazing? Let me say it again. It’s SO good!
Ingredients
Chicken, pasta, and asparagus are the main stars of this meal, and by adding some simple and tasty ingredients, the yum factor has no limit!
- Penne pasta: or your favorite. Tubed or shelled pasta traps the sauce inside each bite.
- Asparagus: fresh asparagus with the ends trimmed.
- Chicken breasts: boneless skinless chicken breasts are easiest to butterfly. You can learn how to butterfly chicken in this post.
- Salt and pepper: for seasoning.
- Olive oil: for cooking.
- Butter: salted or unsalted butter will work for this recipe.
- Garlic cloves: fresh garlic cloves add more flavor, but you can use a pinch of garlic powder if that’s what you have on hand.
- Chicken broth: you can also use stock or bone broth.
- Milk or half and half: to give the sauce a creamy and delicious flavor.
- Thyme: fresh herbs are always better, but if you don’t have them, use dried thyme or poultry seasoning instead.
- Parmesan cheese: to make this pasta cheesy!
- Lemon: juiced.
For the ingredient measurements check the recipe card below.
My pan-seared chicken and asparagus recipe is also an epic meal that combines these two ingredients. You need to try it!
How to Make Chicken Asparagus Pasta
In only 30 minutes you can make this chicken asparagus pasta and enjoy an epic dinner. While the pasta and asparagus cook, cook the chicken in a pan and make the sauce. After that, it’s all about assembly.
Essentially you’ll:
- Cook pasta and asparagus
Bring a large pot of water to a boil and cook penne pasta according to package directions. During the last 5 minutes of cooking, add the asparagus to the pasta. Cook them, with the pasta, for about 5 minutes. Once cooked, reserve ½ cup pasta water, drain, and set aside. - Prep the chicken
On a flat surface, butterfly the two chicken breasts into 4 thinner pieces. Pat dry with a paper towel and season with salt and pepper on both sides. - Heat the pan
Heat a large pan over medium-high heat. Once hot, add the oil and heat it up. - Cook the chicken
Place the chicken breasts in the hot pan and cook, without moving them, for 4 minutes on the first side. Once golden and seared, flip them over and continue cooking for an additional 4 to 5 minutes until the chicken breasts’ internal temperature reaches 165F. Remove from the pan onto a cutting board. - Cook the garlic
To the same pan, add the butter and melt it, add the garlic, and stir to cook the garlic for about 30 seconds. - Make the sauce
Add the chicken broth and milk (or half and half) to the pan, bringing it to a simmer while stirring the tidbits from the bottom of the pan. Add the thyme and stir to combine. Reduce the heat to medium-low and simmer the sauce for 10 minutes. - Add the chicken
Once the sauce is ready, cut the chicken breasts diagonally into ½-inch strips. Transfer them into the pan with the juices from the board. - Assemble
To the sauce and chicken, add the drained pasta, asparagus, and parmesan cheese, and squeeze ½ of the lemon into the pan. Give everything a good toss to combine. Add some of the reserved pasta water if you want to thin out the sauce. - Serve
Serve with additional parmesan cheese over the top and a lemon wedge if desired. Enjoy!
Swaps and Add-Ons for this Chicken Pasta
You can customize this chicken asparagus pasta by adding some ingredients or making substitutions. Here are the most faq’d swaps in case you need them:
Gluten-free
You can make this recipe gluten-free by using your favorite gluten-free pasta.
Dairy-free
Substitute the half and half or the milk for canned coconut cream. Swap the butter for a little extra oil. Omit the cheese.
Chicken breast or thighs
I use chicken breasts, but boneless skinless chicken thighs are a great swap. Use the same amount.
Other veggies
Want to eat more veggies or swap the asparagus? You can use mushrooms, diced zucchini, peas, cherry tomatoes, spinach or kale, or chopped broccoli.
How to Store Leftover Chicken Asparagus Pasta
This dish is so delicious that you probably have to cook in bulk to have leftovers! If that’s the case, you can store them in an airtight container in the fridge for up to 3 days or up to 2 months in the freezer.
To reheat leftovers, add one or two tablespoons of milk and microwave this chicken asparagus pasta for one minute. Then stir and heat for additional time until it’s warm enough.
What to Serve with Lemon Chicken Pasta
This heavenly combination of asparagus, chicken and pasta makes a complete dinner by itself, but there’s always room for delicious pasta side dishes! You can also serve this meal with a simple and fresh side salad or fluffy popovers.
Lemon Chicken Asparagus Pasta
Ingredients
- 12 oz penne pasta
- 8 oz fresh asparagus, about ½ bunch
- 2 chicken breasts, butterflied
- Salt and pepper, for seasoning
- 1 tablespoon olive oil
- 2 tablespoons butter
- 6 cloves garlic
- 1 cup low-sodium chicken broth, or stock
- 1 cup milk or half and half
- ½ teaspoon thyme
- ⅓ cup parmesan cheese, more for serving
- ½ lemon, juiced
Instructions
- Bring a large pot of water to a boil and cook penne pasta according to package directions. During the last 5 minutes of cooking, add the asparagus to the pasta. Cook them, with the pasta, for about 5 minutes. Once cooked, reserve ½ cup pasta water, drain, and set aside.
- On a flat surface, butterfly the two chicken breasts into 4 thinner pieces. Pat dry with a paper towel and season with salt and pepper on both sides.
- Heat a large pan over medium-high heat. Once hot, add the oil and heat it up.
- Place the chicken breasts in the hot pan and cook, without moving them, for 4 minutes on the first side, then once golden and seared, flip them over and continue cooking for an additional 4 to 5 minutes until the chicken breasts’ internal temperature reaches 165F. Remove from pan onto a cutting board.
- To the same pan, add the butter and melt it, add the garlic, and stir to cook the garlic for about 30 seconds.
- Add the chicken broth and milk or half and half to the pan, bringing it to a simmer while stirring the tidbits from the bottom of the pan. Add the thyme, stir to combine, reduce the heat to medium-low and simmer the sauce for 10 minutes.
- Once the sauce is ready, cut the chicken breasts diagonally into ½-inch strips and transfer them into the pan with the juices from the board.
- To the sauce, add the drained pasta, asparagus, parmesan cheese, and squeeze ½ of the lemon into the pan. Give everything a good toss to combine and add some of the reserved pasta water if you wish to thin out the sauce.
- Serve with additional parmesan cheese over the top and a lemon wedge if desired.
Sheila Dooley Connor
When do you use the reserved pasta water?
Laura Fuentes
Thanks for catching that, Sheila. I added it in the post but not the recipe card itself. At the end, on step 8, after you toss the pasta with the sauce in the pan, if you feel like you want to thin out the consistency (some people like their sauces thinner), that’s the time. I hope you try it and enjoy it!
Cat
Made this chicken yesterday. Was excellent.