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Get ready, because this lemon chicken asparagus pasta recipe is a 30-minute meal that tastes straight out of a restaurant, but better: you made it!

Juicy chicken, asparagus, and pasta tossed in a light, creamy lemon sauce make this recipe epic. In fact, the flavors of this lemon chicken asparagus pasta are what makes my family devour their meal every time I make it.

Chicken Pasta with Asparagus

My family devours this chicken pasta with asparagus every time I make it because it’s one of those chicken pasta recipes that feels light yet still comforting.

Adding the pasta definitely bulks up the meal, vs. cooking pan-seared chicken and asparagus only. And the creamy lemon sauce… oh man. It’s so good nobody will complain about the veggies, and you’ll get the benefits of asparagus, including fiber, vitamins, and antioxidants from your meal. Win-win!

How to Make Chicken Asparagus Pasta

If recipes with multiple ingredients feel intimidating, I’m going to reassure you that you’ve got this 30-minute meal in the bag. You’re going to boil the pasta and cook the asparagus in the same pot for ultimate efficiency.

Meanwhile, you’ll cook the chicken in the pan and when it’s ready, you set it aside. With those epic tidbits in the pan, you’ll make the sauce, and then combine it all! Don’t worry, I’ve got full instructions and a video in the recipe card for you.

How to Store Leftover Chicken Asparagus Pasta

The portions are generous, but should you have leftovers, let them cool down completely before storing them in an airtight container in the fridge for up to 3 days. One quick tip is to add a tablespoon or two of milk when reheating leftovers to make the pasta tender and revive the sauce.

What to Serve with Lemon Chicken Pasta

This is a complete dinner by itself, but if you’ve got room for more, try one of these pasta side dishes. My go-to is a simple and fresh side salad or fluffy popovers that always disappear.

Easy Lemon Chicken Asparagus Pasta in a Skillet

Servings: 6

Prep Time: 10

Cook Time: 20

Total Time: 30

Get ready, because this lemon chicken asparagus pasta recipe is a 30-minute meal that tastes straight out of a restaurant, but better: you made it!

4.99 from 81 votes

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Watch how it’s made:

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
1 shallot (or ½ cup onion), chopped
6 cloves garlic , grated
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

Prep:

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.
Grate the garlic, chop the shallot or onion, trim the ends of the asparagus and chop them into 1-inch pieces. Set the board aside and have the ingredients ready.

Cook the Pasta:

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 chopped asparagus to the pasta. Cook them with the pasta for about 5 minutes. Once cooked, reserve ½ cup of pasta water, drain, and set aside.

Time to cook in the pan:

Heat a large pan over medium-high heat. Once hot, add the oil, heat it up, and spread it around the pan to coat.
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 plate or cutting board.
To the same pan, add the butter and melt it; add the chopped shallot or onions and sauté for about 2 minutes, until the onions are soft and translucent. 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, cover the pan with a lid, and simmer the sauce for 10 minutes.
When the sauce is ready, slice the chicken breasts diagonally into ½-inch strips and add them to the pan with the juices from the board.
Transfer the drained pasta and asparagus to the pan with the chicken and sauce. Add the parmesan cheese, and squeeze ½ of the lemon into the pan. Toss everything to combine and slowly add the pasta water to thin out the sauce while tossing it around.