Creamy Lemon Chicken Pasta with Asparagus

Start a pot of water and bring it to a boil for the pasta. Cook the pasta according to the instructions on the box until al dente.

Pat the chicken breasts dry with a paper towel—this helps them brown beautifully. Season both sides with salt and pepper. Preheat a large skillet over medium heat and add 2 tablespoons of butter.

Once the oil is hot, add the chicken and brown them for 5–7 minutes per side. Remove the chicken from the pan and set them aside. No need to wipe out the skillet; you’ll use those browned bits for extra flavor.

In the same skillet, add the diced onion and asparagus, sautéing until the onion is softened and the asparagus reaches your desired level of tenderness.

Add remaining 1 tablespoon of butter, allowing it to melt, 3-4 minced garlic cloves, and 1/2 teaspoon red pepper flakes, and cook for 1 minute, just until fragrant. Then stir in 2 tablespoons of all‑purpose flour and cook for a couple of minutes, just long enough to remove the raw-flour taste.

Stir in 1 cup of chicken broth, along with the lemon juice and the zest of one lemon. Continue stirring until the sauce thickens slightly.

Add 1 cup of heavy cream and 1/2 cup of grated Parmesan cheese, stirring until the cheese melts into the sauce. Continue cooking until the sauce has thickened to your desired consistency. Season with salt and pepper to taste.

Add cooked, drained pasta to the sauce and vegetables.

Slice the chicken into your desired‑size pieces, then add it to the skillet. Toss everything together until well coated. Garnish with freshly chopped parsley and serve with additional Parmesan cheese and fresh-cracked pepper.

Enjoy!

If you enjoy easy Italian and pasta dishes as much as we do, you might try these next:

• Roasted Red Pepper Pasta
• Chicken and Noodles
• Broccoli Shrimp Alfredo
• Tomato Braised Barramundi & Rigatoni
• Italian Drunken Noodles
• Easy Chicken Fettuccine Alfredo
• Scallops Pomodoro

• Roasted Garlic Cheese Bread
• Caesar Salad