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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: 3gMonounsaturated Fat: 8gSodium: 817.6mgPotassium: 450mgFiber: 4.2gSugar: 4.8gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

  • To ensure perfectly cooked chicken, look for a golden-brown exterior and an internal temperature of 165°F (75°C). This helps achieve that juicy tenderness.
  • Prevent the sauce from breaking by adding the heavy cream gradually and stirring continuously, especially when bringing the mixture to a boil.
  • If you're short on time, consider using pre-cooked rotisserie chicken; just add it back in during the last few minutes of cooking to warm through.
  • For a lighter option, substitute half of the heavy cream with chicken broth or a mix of Greek yogurt and water for a creamy texture with fewer calories.
  • Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth to maintain creaminess.

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