Creamy Lemon Garlic Pasta with Asparagus and Chicken
A delightful and creamy pasta dish featuring tender chicken, fresh asparagus, and a zesty lemon garlic sauce. Perfect for a weeknight dinner!
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Ingredients
Yields 4 servings
- (12 oz) fettuccine pasta
- (1 lb) chicken breast, diced
- (1) bunch asparagus, trimmed and cut into 2-inch pieces
- (4 cloves) garlic, minced
- (1 cup) heavy cream
- (1/2 cups) grated Parmesan cheese
- (1) lemon, zested and juiced
- (2 tbsp) olive oil
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- 1
Bring a large pot of salted water to a boil. Cook 12 oz fettuccine pasta according to package instructions until al dente. Drain and set aside.
- 2
In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 lb diced chicken breast, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside. Add Salt to taste and Black pepper to taste.
- 3
In the same skillet, add 4 cloves minced garlic and sauté for 1 minute until fragrant. Add 1 bunch trimmed and cut asparagus and cook for 3-4 minutes until tender-crisp.
- 4
Reduce heat to low and stir in 1 cup heavy cream, 1/2 cup grated Parmesan cheese, the zest and juice of 1 lemon, and season with salt and pepper. Stir until the sauce is well combined and heated through.
- 5
Add the cooked fettuccine and the cooked chicken back into the skillet. Toss to coat the pasta and chicken in the creamy lemon garlic sauce.
- 6
Serve immediately, garnished with fresh chopped parsley.
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