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–+ servings

Easy Lemon Chicken Asparagus Pasta in a Skillet

Get ready, because this lemon chicken asparagus pasta recipe is a 30-minute meal that tastes straight out of a restaurant, but better: you made it!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Calories: 368
Ingredients Method Nutrition Notes

Ingredients
  

  • 12 oz penne pasta
  • 8 oz fresh asparagus (about 1/2 bunch)
  • 2 chicken breasts (butterflied)
  • Salt and pepper (for seasoning)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 shallot (or 1/2 cup onion) (chopped)
  • 6 cloves garlic (grated)
  • 1 cup low-sodium chicken broth (or stock)
  • 1 cup milk or half and half
  • 1/2 teaspoon thyme
  • 1/3 cup parmesan cheese (more for serving)
  • 1/2 lemon (juiced)

Method
 

  1. Prep:
  2. Cook the Pasta:
  3. Time to cook in the pan:
  4. Serve:

Nutrition

Serving: 1gCalories: 368kcalCarbohydrates: 48gProtein: 20gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 44mgSodium: 161mgPotassium: 350mgFiber: 3gSugar: 4gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • Ensure your chicken breasts reach an internal temperature of 165°F for safe eating; they should be golden brown on the outside and juices should run clear.
  • To keep the pasta from drying out, add a splash of reserved pasta cooking water to the skillet before serving; this helps to loosen the sauce and keeps everything creamy.
  • If you don't have shallots, finely chopped green onions or a sweet onion can work as a great substitute, adding a mild flavor without overpowering the dish.
  • For quicker prep, you can cook the pasta while sautéing the chicken and asparagus; just make sure to time it right so everything finishes together.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days; when reheating, add a splash of milk or broth to restore creaminess and prevent sticking.

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