Lemon Chicken Pasta
Lemon Chicken Pasta is a fresh and easy dish combining tender chicken, zesty lemon sauce, and crisp asparagus, perfect for any season or occasion.
Equipment
- Large Pot
- Large Pan
Ingredients
- 1 lb medium-sized pasta
- 3 pieces chicken breasts
- salt to taste
- garlic powder to taste
- onion powder to taste
- 1/4 cup olive oil divided
- 1 bunch asparagus cut into thirds
- 1/2 tsp chili pepper flakes
- 3 cloves garlic minced
- 2 pieces lemons juiced
- 1/2 cup Parmesan cheese grated
- 1/4 cup parsley chopped
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions, stirring occasionally.
- Slice chicken breasts into thick strips. Season with salt, onion powder, and garlic powder.
- Heat 1 tablespoon olive oil in a large pan over medium-high heat. Cook chicken strips 6-7 minutes per side until golden and cooked through. Remove and rest 5 minutes, then slice into bite-sized pieces.
- In the same pan, add 2 tablespoons olive oil. Sauté asparagus, minced garlic, and chili flakes for 3-4 minutes until crisp-tender. Season with salt.
- Remove pan from heat. Add cooked pasta and lemon juice, tossing to coat.
- Transfer pasta to serving bowl. Fold in chicken, Parmesan cheese, and remaining olive oil. Toss to combine.
- Serve warm garnished with extra Parmesan, parsley, lemon wedges, and a drizzle of olive oil.
Notes
Try adding lemon zest for extra brightness or a splash of cream for a richer sauce. Substitute shrimp or tofu to vary the protein.