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, you pour it all into a strainer (reserving a little pasta water just in case), pour the sauce over it, toss with parmesan 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.


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