Description
A creamy and flavorful chicken and asparagus pasta dish that’s perfect for a quick and satisfying weeknight dinner. Tender chicken breasts are sautéed with fresh asparagus and garlic, then tossed with fettuccine in a rich Parmesan cream sauce brightened with lemon juice.
Ingredients
Scale
Protein
- 3-4 boneless, skinless chicken breasts
Vegetables
- 1 lb fresh asparagus
- 4 cloves garlic, minced
Pasta
- 8 oz pasta (fettuccine or penne)
Dairy
- ½ cup grated Parmesan cheese
- 1 cup heavy cream
Others
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Cook the pasta: Boil salted water in a large pot and cook the pasta according to package directions until al dente. Drain the pasta and set it aside.
- Sauté the chicken: Heat olive oil in a skillet over medium heat. Add diced chicken breasts seasoned with salt and pepper. Cook the chicken for 7-8 minutes until it is golden brown and cooked through.
- Add garlic and asparagus: Add minced garlic and chopped asparagus to the skillet. Sauté for 3-4 minutes until the garlic is fragrant and the asparagus turns bright green but remains slightly crisp.
- Make the cream sauce: Lower the heat and stir in the heavy cream and lemon juice. Let the mixture simmer gently for about 5 minutes until the sauce thickens slightly.
- Combine pasta and sauce: Toss the drained pasta and grated Parmesan cheese into the skillet, mixing everything well to coat the pasta evenly with the creamy sauce.
- Serve: Serve immediately, garnished with extra Parmesan cheese and cracked black pepper to taste.
Notes
- For best results, use fresh asparagus with tender tips.
- You can substitute heavy cream with half-and-half for a lighter sauce.
- Ensure to not overcook the asparagus to maintain its crunch and vibrant color.
- Use freshly grated Parmesan for best flavor.
- This dish pairs well with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
