Best 6 Creamy Lemon Asparagus Chicken Pasta Recipes

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Indulge in a symphony of flavors with our Creamy Lemon Asparagus Chicken Pasta, a delectable dish that tantalizes your taste buds with every bite. This culinary masterpiece combines the refreshing tang of lemon, the delicate sweetness of asparagus, and the savory richness of chicken, all enveloped in a creamy sauce that will leave you craving more. Discover the secrets behind this extraordinary dish, along with variations such as the scrumptious Lemon Asparagus Pasta and the delightful Creamy Asparagus and Chicken Skillet. Prepare to embark on a culinary journey that will elevate your taste buds to new heights.

Let's cook with our recipes!

LEMON GARLIC CHICKEN ASPARAGUS PASTA



Lemon Garlic Chicken Asparagus Pasta image

Lemon Garlic Chicken Asparagus Pasta - with sauteed chicken and tender asparagus, tossed in a delicious creamy lemon garlic sauce.

Provided by Kelly Kwok

Number Of Ingredients 16

7 ounces dried pasta (I used bow tie)
1 1/2 tablespoons olive oil
2 medium boneless skinless chicken breasts (cut into 1 inch chunks or strips)
Salt and black pepper (to taste)
1/2 teaspoon dried oregano
3 tablespoons butter (unsalted)
1 1/2 tablespoons minced garlic (divided)
1 pound asparagus (ends trimmed and cut into 2-inch pieces)
1/2 cup heavy cream
Juice and zest of one lemon
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/3 cup grated parmesan cheese (plus more for garnish)
1/2 cup grated mozzarella cheese
Chopped fresh parsley and lemon slices for garnish (if desired)

Steps:

  • In a large pot bring water to a boil and add the pasta. Cook according to package directions. Drain and set aside.
  • While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken and season with salt, black pepper and oregano. Cook for 5 minutes, stirring occasionally until browned and cooked through. Add 1 teaspoon minced garlic and cook for another minute, until fragrant. Transfer to plate and set aside.
  • Add butter to the same skillet and melt over medium high heat. Add remaining minced garlic and asparagus and saute for 1 minute, until just starting to turn bright green. Whisk in the cream, lemon juice, lemon zest, garlic powder, oregano, parmesan and mozarella cheese. Allow the sauce to thicken and cheese to melt. Add the drained pasta and chicken back into the skillet. Season with salt and black pepper to taste (I used about 1 1/2 teaspoons salt + 1/2 teaspoon black pepper). Toss to coat well until everything is heated through.
  • Serve hot and sprinkle with more parmesan cheese, chopped parsley, and lemon slices, if desired.

Nutrition Facts : Calories 295 kcal, Carbohydrate 8 g, Protein 7 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 71 mg, Sodium 218 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

CREAMY LEMON, ASPARAGUS, CHICKEN PASTA RECIPE - (4.4/5)



Creamy Lemon, Asparagus, Chicken Pasta Recipe - (4.4/5) image

Provided by SMorrissey

Number Of Ingredients 12

GARNISHES:
1 pound chicken breasts, boneless, skinless, grilled and cut into strips
1 pound asparagus, ends removed, cut into 1-inch pieces
10 ounces linguine pasta (spaghetti or fettuccine will also work)
3/4 cup heavy cream
2 tablespoons of butter
Salt and pepper, to taste
1 tablespoon lemon zest
1 tablespoon lemon juice
1/3 cup parmesan cheese, finely shredded
Lemon slices, optional
1/4 cup chopped parsley, optional

Steps:

  • Set your grill to high heat. Lightly season chicken breasts with salt and pepper. Grill the chicken breasts until done. To check for doneness, the safest and surest method is to use a digital meat thermometer. Insert the tip into the thickest part of the breast and when the internal temperature reaches 165°F, remove it from the grill. and slice into strips, set aside. Cook the pasta in salted water according to package instructions. Add the asparagus to the pot during the last 3 minutes of cooking time. Reserve 1/4 cup of pasta cooking liquid. In a small pot, combine the heavy cream, butter and 1/2 teaspoon salt and 1/4 teaspoon pepper over medium-high heat. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Stir in the lemon zest and juice and remove from the heat. Place the pasta and asparagus back into the pot you cooked them in along with the grilled chicken breasts cut into strips. Pour the cream sauce over the pasta mixture and toss to coat evenly, adding pasta water if needed to thin the sauce. Stir the parmesan cheese into the pasta. Add more salt and pepper to taste if needed. Garnish with chopped parsley and lemon slices if desired.

CHICKEN ASPARAGUS PASTA



Chicken Asparagus Pasta image

We enjoy this dish often in the spring when asparagus is fresh on the market. It's a favorite with family and friends and a welcome surprise to those who think they don't like asparagus. -Taralynn Plastina, McHenry, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

2/3 cup cut fresh asparagus (1-inch pieces)
4 teaspoons canola oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces uncooked fettuccine
1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes
1 garlic clove, minced
2 tablespoons lemon juice
1 tablespoon grated lemon zest
1 tablespoon butter
2 tablespoons grated Parmesan cheese

Steps:

  • Place asparagus in an ungreased 2-qt. baking dish; drizzle with 2 teaspoons oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 10-12 minutes or until tender, stirring occasionally. , Meanwhile, cook fettuccine according to package directions. In a large skillet over medium heat, cook chicken and garlic in remaining oil until chicken is no longer pink., Stir in the lemon juice, zest and butter; heat through. Remove from the heat. Drain fettuccine; toss with chicken mixture and asparagus. Sprinkle with cheese.

Nutrition Facts : Calories 497 calories, Fat 21g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 823mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.

CREAMY LEMON CHICKEN PASTA



Creamy Lemon Chicken Pasta image

A delicious blend of sauteed chicken and light, but creamy, lemon sauce and pasta, baked til the top is crispy and lightly browned. Asparagus or broccoli is a great addition to this dish. Serve topped with a little extra lemon juice if desired.

Provided by EmmLee

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h5m

Yield 6

Number Of Ingredients 18

2 skinless, boneless chicken breast halves
½ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, or to taste
1 (16 ounce) package farfalle (bow-tie) pasta
2 tablespoons unsalted butter
2 tablespoons olive oil
½ cup dry white wine
3 cloves garlic, minced, or more to taste
1 lemon, zested and juiced, divided
½ (8 ounce) package cream cheese
2 tablespoons all-purpose flour
1 cup sour cream
2 cups chicken stock, or more as needed
1 tablespoon dried parsley
1 teaspoon dried thyme
½ teaspoon crushed red pepper, or to taste
salt and ground black pepper to taste
¾ cup grated Parmesan cheese, divided

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish or 9x13-inch pan.
  • Slice or cube chicken and season lightly with 1/2 teaspoon salt and 1/8 teaspoon pepper.
  • Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, for 6 minutes. Drain, cover, and set aside.
  • Heat butter and olive oil in a large pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes. Add wine and cook, 1 to 2 minutes. Add garlic and lemon juice and cook, 1 to 2 minutes. Don't allow garlic to brown.
  • Reduce heat to medium-low and add cream cheese, stirring until melted and blended. Add flour to sour cream, mix well, and stir into the pan. Add chicken stock, parsley, thyme, red pepper, salt, and pepper. Bring to a simmer until slightly thickened. Add more stock if sauce is too thick. Remove from heat.
  • Add 1/2 cup Parmesan and lemon zest, stir well. Taste and adjust seasoning. Add partially cooked farfalle and blend well. Pour into the prepared baking or casserole pan and sprinkle with remaining Parmesan cheese.
  • Bake, covered, in the preheated oven for 15 minutes. Uncover and continue to bake until lightly browned, 7 to 10 minutes more.

Nutrition Facts : Calories 611.3 calories, Carbohydrate 62.6 g, Cholesterol 78.2 mg, Fat 28.7 g, Fiber 3.7 g, Protein 25.2 g, SaturatedFat 14.6 g, Sodium 703 mg, Sugar 3.1 g

LEMON ASPARAGUS PASTA



Lemon Asparagus Pasta image

Bright lemony flavor. Easy to make and can sit out during warm weather. Can be served hot, warm, or cold.

Provided by Chop Suey

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package penne pasta
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 large lemon, zested and juiced
1 cup grated Parmesan cheese
½ cup olive oil
salt to taste
freshly cracked black pepper to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm.
  • Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is tender and asparagus is softened but still bright green, about 3 more minutes. Drain pasta and asparagus.
  • Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper until thoroughly combined.

Nutrition Facts : Calories 377.6 calories, Carbohydrate 45 g, Cholesterol 8.8 mg, Fat 17.8 g, Fiber 3.8 g, Protein 12.7 g, SaturatedFat 3.9 g, Sodium 157.7 mg, Sugar 3 g

LEMONY CHICKEN ASPARAGUS WITH BOW TIES



Lemony Chicken Asparagus with Bow Ties image

With plenty of lemon flavor and fresh asparagus, this chicken entree really shouts, Spring! Guests are always intrigued by the lovely lemon cream.-Helen McGibbon, Downers Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

8 ounces uncooked bow tie pasta
3/4 pound boneless skinless chicken breasts, cut into 1/4-inch strips
2 tablespoons butter
1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
1/4 cup chicken broth
2 tablespoons lemon juice
1/4 cup heavy whipping cream
3 green onions, sliced
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions. In a large skillet, saute chicken in butter until juices run clear. Remove with a slotted spoon. Reduce heat to medium; add the asparagus, broth and lemon juice. Cover and cook for 4-5 minutes or until asparagus is crisp-tender. , Stir in the cream, onions, parsley, lemon zest, salt and pepper. Return chicken to the pan; heat through. Drain pasta; add to the skillet.

Nutrition Facts : Calories 417 calories, Fat 15g fat (8g saturated fat), Cholesterol 83mg cholesterol, Sodium 455mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.

Tips:

  • To save time, use pre-cooked chicken or rotisserie chicken.
  • If you don't have heavy cream, you can substitute milk or half-and-half.
  • Add a squeeze of lemon juice to brighten up the sauce.
  • Garnish with fresh herbs, such as parsley, chives, or dill.
  • Serve with a side salad or roasted vegetables.

Conclusion:

This creamy lemon asparagus chicken pasta is a quick and easy weeknight meal that is sure to please the whole family. The combination of creamy sauce, tender chicken, and asparagus is simply delicious. With a few simple tips, you can make this dish even better. So next time you're looking for a quick and easy pasta dish, give this recipe a try. You won't be disappointed!

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