Description
A vibrant and creamy one-pot pasta dish made with tender chicken, crisp asparagus, and a zesty lemon-infused sauce. It’s comforting, fresh, and incredibly easy to make — perfect for weeknight dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, cubed
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 12 ounces fettuccine or linguine
- 3 cups chicken broth
- 1 cup heavy cream
- ¾ cup freshly grated parmesan cheese
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- Zest of 1 lemon
- 2 tablespoons lemon juice
Instructions
- Set a large sauté pan or Dutch oven over medium-high heat and let it get hot.
- Add olive oil and the cubed chicken. Season with salt and pepper. Sear until golden and cooked through, then remove from pan and set aside.
- Reduce heat to medium. Add garlic and stir for 30 seconds. Add pasta, broth, and cream. Stir to combine.
- Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 10 minutes, stirring occasionally.
- Add asparagus and continue to simmer for 5 minutes, or until pasta is al dente and asparagus is tender.
- Return chicken to the pan. Stir in lemon juice, lemon zest, and parmesan. Mix well until creamy.
- Taste and adjust seasoning. Serve immediately with extra lemon zest or parmesan if desired.
Notes
- Use fresh lemon zest for the brightest flavor.
- Stir often while the pasta cooks to prevent sticking.
- Reheat leftovers with a splash of milk or broth to revive the sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 690mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 105mg