Name: Lemon Garlic Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 oz penne pasta; 1 bunch fresh asparagus; 2 chicken breasts (butterflied); Salt and pepper (for seasoning); 1 tablespoon olive oil; 2 tablespoons butter; 6 cloves garlic (minced); 1 cup low-sodium chicken broth ( or stock); 1 cup milk or half and half; 1/2 teaspoon dried thyme (leaves or powder ); 1/3 cup parmesan cheese (more for serving); 1/2 lemon (juiced)

Recipe

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This Lemon Garlic Chicken Pasta is loaded with flavor from a light and zesty creamy sauce that coats each bite to perfection!

This family-friendly chicken pasta recipe is made with fresh ingredients, requires minimal effort, and yields big results!

lemon garlic chicken asparagus pasta in a pan

Creamy Lemon Garlic Pasta with Chicken

I take the chicken and pasta starter up a notch with a drool-worthy lemon garlic sauce, and turn it into a meal by adding my favorite veggies to the mix.

It’s as simple as cooking the chicken in a pan and making the simple sauce while the pasta cooks and tossing it all together to finish the meal.

While leftovers of this terrific meal are rare at my house, they heat up well and make a yummy thermos lunch the next day to enjoy at school and the office!

Ingredients

I make this recipe with shelled or tube pasta to trap all the flavor inside, butterflied chicken breasts for quick and even cooking, and asparagus, but you can use any other veggies. For the sauce, you’ll need butter, garlic, chicken broth (stock or bone broth also works), milk or half and half to make it creamy, thyme, lemon, and Parmesan cheese.

What Veggies Can You Use

I made this recipe with asparagus, but you can also use broccoli, peas, cauliflower, spinach, or other veggies you like! No veggies on hand? Omit them and enjoy this yummy Creamy Garlic Chicken Pasta recipe instead.

How to Make Lemon Garlic Chicken Pasta

Just 30 minutes to mix and cook, and this lemon garlic chicken pasta is ready to serve:

Cook pasta and veggies
Cook pasta as usual, adding the asparagus during the last 5 minutes of cooking. Once cooked, reserve ½ cup of pasta water. While the pasta cooks, butterfly the chicken breasts.
Cook the chicken
Cook the chicken breasts in the hot pan, 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. Remove from the pan onto a cutting board.
Make the sauce
To the same pan, cook the garlic in butter for a few seconds. Add the liquid and bring it to a simmer while stirring the tidbits from the bottom of the pan. Add the thyme and simmer the sauce for 10 minutes.
Add the chicken
Once the sauce is ready, cut the chicken breasts diagonally into strips and transfer them to the pan.
Combine
Add the drained pasta, asparagus, and Parmesan cheese to the sauce, 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.

two plates with lemon garlic chicken asparagus pasta

Storing & Reheating Leftovers

Chicken and pasta leftovers can last up to 3 days in the fridge in an airtight container and up to 2 months in the freezer in a zip bag.

Reheat leftovers in the microwave for one minute, adding one or two tablespoons of milk. Stir and microwave for additional time until it is heated through.

Lemon Garlic Chicken Pasta

Servings: 6

Prep Time: 10

Cook Time: 20

Total Time: 30

This Lemon Garlic Chicken Pasta is loaded with flavor from a light and zesty creamy sauce that coats each bite to perfection!

5 from 31 votes

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Ingredients

12 oz penne pasta
1 bunch fresh asparagus
2 chicken breasts, butterflied
Salt and pepper , for seasoning
1 tablespoon olive oil
2 tablespoons butter
6 cloves garlic, minced
1 cup low-sodium chicken broth, or stock
1 cup milk or half and half
½ teaspoon dried thyme, leaves or powder
⅓ cup parmesan cheese, more for serving
½ lemon, juiced

Instructions

Prep:

Wash and trim the asparagus ends, about 1" from the bottom, and discard the ends. Cut them into 2-3 pieces and set aside.
Butterfly the chicken breasts on a cutting board by slicing them horizontally through the middle. Pat dry with a paper towel and season with salt and pepper on both sides.

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

Cook the chicken:

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 them from the pan onto a cutting board.

Make the sauce:

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.

Bring it together:

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 cooked pasta and asparagus, parmesan cheese, and squeeze ½ of the lemon into the pan. Give everything a good toss to combine, and add half of the reserved pasta water to thin out the sauce. Add the rest if you want more sauce.
Serve with additional parmesan cheese over the top and a lemon wedge or extra squeese of lemon if desired.