Lemon Chicken Pasta with Fresh Asparagus

Lemon Chicken Pasta with Fresh Asparagus

Fresh asparagus is in season

and our lemon tree is practically falling over from the weight of all the lemons –

Lemon chicken pasta puts all those flavors together with a creamy sauce.

As Jeff’s sis would say, there’s a certain amount of “orchestration,” needed to make sure this meal hits the table piping hot.

Here’s the scenario –

While you’re cooking the chicken, the pasta water will reach a boil.

You’ll toss the pasta in the water and start putting the sauce together.

A few minutes later you’ll add the fresh asparagus to the water.

Once the pasta and asparagus are cooked and strained (reserving a little pasta water just in case), toss it with parmesan and the sauce and serve.

The key to success and happiness here is: a little preparation before any fires are lit.

By that I mean — get the table set, put on some music, pour yourself a glass of wine and have everything washed, sliced, zested and pulled out of the fridge before you get started.

Orchestrate, my friends!

Lemon Chicken Pasta with Fresh Asparagus – Easily, deliciously done!

Enjoy! – The Recipe Wench

Lemon Chicken Pasta with Fresh Asparagus

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  • 1 pound fresh asparagus, ends removed, cut into 1-inch pieces.
  • 2-3 Tablespoons olive oil
  • 3 boneless, skinless chicken breasts, cubed or sliced thin (less than 1/4 inch thick) and seasoned with salt and pepper
  • 1/2 pound mushrooms, sliced
  • 2 tablespoons butter
  • 1 cup heavy cream
  • 1 tablespoon lemon juice
  • 1 heaping tablespoon lemon zest
  • 1/2 cup grated parmesan (I bring more to the table for adding after the dish is served)
  • 1 pound pasta
Read the whole recipe on The Recipe Wench