Description
A delicious and easy recipe for chicken and asparagus pasta with garlic, lemon, and Parmesan cheese.
Ingredients
Scale
- 2 large chicken breasts (skinless and boneless)
- 8 spears asparagus (trimmed)
- 1 pound pasta (rigatoni or orecchiette)
- 3 cloves garlic (thinly sliced)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice (fresh)
- 1/4 cup Parmesan cheese (freshly grated)
- to taste salt
- to taste freshly cracked black pepper
Instructions
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions.
- Drain pasta and reserve a small amount of cooking water.
- Slice chicken breasts into bite-sized pieces.
- Heat olive oil in a skillet over medium heat.
- Add chicken and cook until lightly golden.
- Add garlic and cook briefly until fragrant.
- Add asparagus pieces and sauté for 3–4 minutes.
- Add cooked pasta to the skillet.
- Stir in lemon juice and Parmesan cheese.
- Add a splash of reserved pasta water if needed.
- Season with salt and pepper before serving.
Notes
- For extra flavor, consider marinating the chicken in lemon juice and herbs before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg