Lemon Chicken Asparagus Pasta

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!

• 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.

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:

1. 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.
2. 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.
3. Heat the pan
   Heat a large pan over medium-high heat. Once hot, add the oil and heat it up.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.