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 One-Pot Creamy Lemon Chicken & Asparagus Pasta

The creamy lemon sauce makes this one-pot pasta dinner taste like spring.
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Servings: 6
Calories: 582
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 medium bunch asparagus (about 1 pound)
  • 1 medium lemon
  • 1 pound boneless, skinless chicken breast (about 2)
  • 2 1/4 teaspoons kosher salt, divided, plus more as needed
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • 3 cups water
  • 1 cup heavy cream
  • 12 ounces short dried pasta, such as penne, rigatoni, or farfalle (about 4 cups)
  • 1 ounce Parmesan cheese (1/2 cup finely grated or 1/3 cup store-bought grated), plus more for serving

Method
 

  1. Trim 1 medium bunch asparagus and cut crosswise into 1-inch pieces. Finely grate the zest of 1 medium lemon (about 2 teaspoons). Juice the lemon until you have 2 tablespoons. Pat 1 pound boneless, skinless chicken breasts dry with paper towels and cut into 1/2-inch-wide strips. Season the chicken all over with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper.
  2. Heat 1 tablespoon of the olive oil in a Dutch oven or large pot over medium-high heat until shimmering. Add the chicken in a single layer and cook, flipping occasionally, until cooked through and browned all over, 5 to 8 minutes total. Transfer the chicken to a plate.
  3. Add 3 cups water, 1 cup heavy cream, the remaining 2 tablespoons olive oil, remaining 1 3/4 teaspoons kosher salt, and 12 ounces short dried pasta to the Dutch oven, and stir to combine. Bring to a boil over high heat. Continue to boil, stirring occasionally with a wooden spoon to prevent the pasta from sticking to the bottom of the pot, until the pasta is 2 minutes less than al dente, 5 to 9 minutes depending on the pasta shape. Meanwhile, finely grate 1 ounce Parmesan cheese (about 1/2 cup lightly packed) if needed, or measure out 1/3 cup store-bought.
  4. Add the asparagus to the pasta and stir to combine. Cook until the asparagus is crisp-tender and pasta is al dente, 1 to 2 minutes.
  5. Remove the pot from the heat. Return the chicken and any accumulated juices on the plate to the pot and add the lemon zest, juice, and Parmesan cheese. Stir until well-combined and the pasta is coated with the cheese. Taste and season with more kosher salt as needed.
  6. Recipe Notes

Nutrition

Calories: 582kcalCarbohydrates: 57.9gProtein: 30.8gFat: 25.4gSaturated Fat: 11.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 817.6mgPotassium: 400mgFiber: 4.2gSugar: 4.8gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

  • For perfectly cooked chicken, look for a golden-brown exterior and check that the internal temperature reaches 165°F to ensure it's fully cooked.
  • To prevent the pasta from sticking and burning to the pot, stir frequently during the boiling phase, especially as it approaches al dente.
  • If you're out of heavy cream, you can substitute with half-and-half or a mix of milk and sour cream for a lighter version that still adds creaminess.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat gently in the microwave in 1-minute intervals to avoid overcooking the pasta.
  • For a quick flavor boost, add a pinch of red pepper flakes when cooking the chicken or toss in some fresh herbs like basil or parsley at the end for freshness.

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