Lemon Herb Chicken & Asparagus Fettuccine Recipe

Nothing beats a light yet satisfying pasta dish that feels both comforting and elegant. Lemon Herb Chicken & Asparagus Fettuccine is the perfect meal for a cozy weeknight dinner or a relaxed weekend gathering. Its bright, zesty flavors paired with tender chicken and crisp asparagus create a harmonious balance that excites the taste buds without feeling heavy.

This recipe was inspired by my love for fresh spring produce and the way lemon can transform a simple pasta dish into something extraordinary. It’s reminiscent of summer evenings in Mediterranean towns, where fresh herbs, citrus, and seasonal vegetables dominate every meal. The creamy yet light fettuccine sauce is infused with the flavors of garlic, thyme, and rosemary, making this dish a true celebration of simplicity and flavor. It’s ideal for both intimate dinners and casual family meals, offering elegance without unnecessary fuss.

Ingredients

• 12 oz fettuccine pasta

• 2 boneless, skinless chicken breasts

• 1 bunch asparagus, trimmed and cut into 2-inch pieces

• 3 tablespoons olive oil, divided

• 4 cloves garlic, minced

• 1 teaspoon fresh thyme leaves

• 1 teaspoon fresh rosemary, finely chopped

• Zest of 1 lemon

• Juice of 1 lemon

• 1 cup chicken broth

• 1/2 cup heavy cream

• 1/2 cup grated Parmesan cheese

• Salt and freshly ground black pepper, to taste

• 1/4 teaspoon red pepper flakes (optional)

• Fresh parsley, chopped, for garnish

Directions

1. Cook the fettuccine: Start by bringing a large pot of water to a rolling boil. Be sure to generously salt the water; this is the first layer of seasoning for your pasta. Once the water is boiling, add the fettuccine and stir occasionally to prevent sticking. Cook the pasta according to the package instructions until it reaches al dente—tender but still slightly firm to the bite. While the pasta cooks, reserve about 1 cup of the starchy pasta water. This liquid will be useful later for loosening the sauce and helping it cling perfectly to the noodles. After cooking, carefully drain the fettuccine and set it aside in a colander. You can drizzle a tiny bit of olive oil over it if you’re concerned about sticking, though stirring occasionally will usually suffice.

2. Prepare the chicken: While the pasta is cooking, focus on the chicken breasts. Pat them dry thoroughly with paper towels—this step is essential for achieving a nice sear. Season both sides generously with salt, freshly ground black pepper, thyme, and rosemary. You can also lightly press the seasonings into the meat to ensure they adhere well. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully place the chicken breasts in the skillet. Sear for 5-7 minutes per side until the chicken develops a golden-brown crust and reaches an internal temperature of 165°F (74°C). Avoid moving the chicken too much while searing; letting it sit ensures a flavorful crust. Once cooked, remove the chicken from the skillet and allow it to rest on a plate for 5 minutes. Resting is critical as it lets the juices redistribute, ensuring moist, tender chicken. After resting, slice the chicken into thin strips, keeping them ready to fold into the pasta later.

3. Cook the asparagus: Using the same skillet keeps the flavors from the chicken intact. Add 1 tablespoon of olive oil to the skillet and heat over medium. Add the trimmed asparagus pieces and sauté for 3-4 minutes, stirring occasionally, until they become tender-crisp. The goal is to maintain a slight bite while bringing out the natural sweetness of the asparagus. In the last 30 seconds of cooking, add the minced garlic and sauté just until fragrant. Be careful not to burn the garlic, as it can turn bitter. Once done, remove the skillet from the heat briefly to prepare for the sauce.

4. Make the sauce: Pour the chicken broth into the same skillet with the asparagus and garlic. Use a wooden spoon to scrape up any browned bits left from the chicken; these bits are packed with flavor. Bring the broth to a gentle simmer over medium heat. Stir in the heavy cream, lemon zest, and lemon juice. The lemon adds brightness that balances the richness of the cream. Allow the sauce to simmer for 3-5 minutes, letting it thicken slightly. Taste the sauce and adjust the seasoning with salt, pepper, or additional herbs as desired. The sauce should be creamy but still pourable, ready to coat the pasta beautifully.

5. Combine pasta and sauce: Add the drained fettuccine directly into the skillet with the sauce. Toss the pasta gently but thoroughly to ensure every strand is coated. If the sauce seems too thick, gradually add the reserved pasta water, a few tablespoons at a time, until the sauce reaches your preferred consistency. This step also helps the sauce cling to the pasta, giving it a silky, luxurious texture.

6. Add chicken and finish: Carefully fold the sliced chicken into the pasta, ensuring each piece is warmed and coated in the creamy sauce. Sprinkle the Parmesan cheese over the pasta and gently stir until it melts, adding richness and depth of flavor. If desired, add a pinch of red pepper flakes for a subtle kick. Taste the dish once more and adjust seasoning with additional salt or pepper if needed.

7. Serve and garnish: Divide the fettuccine onto individual plates or a large serving platter. Garnish with freshly chopped parsley, which adds a pop of color and fresh flavor. Drizzle a small amount of olive oil over the top for added shine and richness. Serve immediately while hot to enjoy the full combination of creamy sauce, tender chicken, and crisp asparagus. Pair with a simple side salad or crusty bread to complete the meal.

Prep Time, Cook Time, Total Time, Yield

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

• Yield: 4 servings

Notes

• Chicken alternatives: You can substitute chicken breasts with boneless thighs for a juicier option or even shrimp for a lighter, seafood twist.

• Vegetable swaps: Broccoli, zucchini, or green beans work beautifully in place of asparagus.

• Make it dairy-free: Replace heavy cream with coconut milk and Parmesan with nutritional yeast for a creamy, dairy-free version.

• Meal prep tip: Cook pasta and chicken separately and store in airtight containers. Reheat with a splash of broth or water to refresh the sauce.

• Lemon intensity: Adjust lemon juice and zest based on your taste preference for a brighter or more subtle citrus flavor.

Why You’ll Love This Recipe

This Lemon Herb Chicken & Asparagus Fettuccine isn’t just about flavor—it’s about experience. The bright, fresh taste of lemon paired with aromatic herbs elevates a simple pasta dish to something special. It’s versatile, easy to prepare, and visually stunning, making it ideal for impressing guests or enjoying a quiet night in. The balance of protein, vegetables, and creamy pasta ensures a filling yet light meal that satisfies all palates.

It’s also a great way to incorporate seasonal produce into your meals, promoting healthier eating without sacrificing flavor. The creamy lemon sauce clings to every strand of fettuccine, creating a luxurious texture that will have everyone reaching for seconds. And because it comes together in under an hour, it’s perfect for busy weeknights when you want something wholesome and homemade.

Tips for Perfect Fettuccine

1. Cook pasta al dente: Overcooked pasta will make the dish heavy and mushy. Al dente pasta holds up beautifully in creamy sauces.

2. Use fresh herbs: Fresh thyme and rosemary make a noticeable difference in flavor compared to dried.

3. Don’t skip pasta water: The starchy pasta water helps bind the sauce, giving it a silky texture.

4. Sear chicken properly: A golden-brown crust enhances flavor. Avoid overcrowding the pan to ensure even cooking.

5. Taste as you go: Adjust salt, pepper, and lemon juice gradually to achieve perfect balance.

Variations to Try

• Garlic Parmesan Twist: Add extra garlic and a sprinkle of Parmesan while sautéing asparagus.

• Creamy Mushroom Addition: Sauté mushrooms with asparagus for an earthy flavor.

• Spicy Lemon Herb: Add crushed red pepper flakes for a subtle kick.

• One-Pot Version: Cook chicken, vegetables, and pasta in one large skillet with broth for a simplified version.

Pairing Suggestions

This dish pairs beautifully with a light salad of arugula and cherry tomatoes dressed with olive oil and balsamic vinegar. For a cozy evening, serve with crusty garlic bread or a warm baguette to soak up every last bit of the creamy lemon sauce. For drinks, sparkling water with a lemon twist complements the citrus notes perfectly.

Storing and Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Gently reheat on the stovetop over medium-low heat, adding a splash of broth or water to loosen the sauce.

• Freezing: Cream-based pasta dishes are best enjoyed fresh, but you can freeze cooked chicken separately and assemble when ready to eat.

Frequently Asked Questions

Can I use frozen asparagus?
Yes, frozen asparagus works perfectly for this recipe. However, it’s important to thaw it completely and pat it dry before cooking. Frozen asparagus tends to release extra moisture as it cooks, which can thin out the creamy lemon sauce and make it less rich. To avoid this, spread the thawed asparagus on a clean kitchen towel or paper towels and gently press to remove excess water. Once dried, sauté it just as you would fresh asparagus, keeping it tender-crisp. Using frozen asparagus is a convenient option when fresh asparagus is out of season, and it still retains its bright flavor and vibrant green color when cooked properly.

Can I make this gluten-free?
Absolutely. This recipe is easily adaptable for a gluten-free diet by swapping traditional fettuccine with a gluten-free pasta of your choice. Many gluten-free pastas are made from rice, quinoa, or a blend of alternative flours. Be sure to follow the package instructions carefully, as cooking times may differ slightly from regular wheat pasta. To ensure the sauce clings to the gluten-free noodles as well as it does to traditional fettuccine, reserve some of the pasta cooking water. This starchy water helps bind the sauce to the noodles, maintaining a creamy and cohesive texture.

Can this recipe be made dairy-free?
Yes! You can make this dish completely dairy-free without sacrificing creaminess or flavor. Replace the heavy cream with coconut milk, almond milk, or almond cream. For the Parmesan cheese, opt for a dairy-free alternative such as nutritional yeast, which adds a slightly nutty and cheesy flavor, or a store-bought vegan Parmesan. These substitutions allow the sauce to remain rich and velvety while accommodating dietary restrictions. Keep in mind that coconut milk will impart a subtle coconut flavor, which pairs nicely with the lemon and herbs.

How do I make the sauce extra creamy?
If you prefer a richer, more indulgent sauce, you can increase the creaminess by adding an extra 1/4 cup of heavy cream or a small spoonful of cream cheese. Stir it in gently over low heat until fully incorporated. Be cautious not to overheat the sauce once the dairy is added, as excessive heat can cause it to separate or curdle. Gradually adjusting the cream ensures a perfectly smooth, luxurious texture that clings beautifully to each strand of fettuccine. You can also toss in a little reserved pasta water to achieve the ideal consistency if the sauce becomes too thick.

Lemon Herb Chicken & Asparagus Fettuccine Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Michelle Davis
• Total Time: 40 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

A bright and flavorful pasta dish that combines tender chicken, crisp asparagus, and a creamy lemon-herb sauce over fettuccine. Perfect for weeknight dinners or a light weekend meal, this recipe is easy to prepare yet elegant enough to impress family and friends. The combination of fresh herbs, zesty lemon, and Parmesan cheese makes every bite irresistible.

---

Ingredients

Scale 1x2x3x

• 12 oz fettuccine pasta

• 2 boneless, skinless chicken breasts

• 1 bunch asparagus, trimmed and cut into 2-inch pieces

• 3 tablespoons olive oil, divided

• 4 cloves garlic, minced

• 1 teaspoon fresh thyme leaves

• 1 teaspoon fresh rosemary, finely chopped

• Zest of 1 lemon

• Juice of 1 lemon

• 1 cup chicken broth

• 1/2 cup heavy cream

• 1/2 cup grated Parmesan cheese

• Salt and freshly ground black pepper, to taste

• 1/4 teaspoon red pepper flakes (optional)

• Fresh parsley, chopped, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

• Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

• Pat the chicken breasts dry and season generously with salt, pepper, thyme, and rosemary. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken for 5-7 minutes per side until golden brown and cooked through. Remove from the skillet, let rest for 5 minutes, then slice into thin strips.

• In the same skillet, add 1 tablespoon olive oil and sauté the asparagus for 3-4 minutes until tender-crisp. Add garlic and cook for an additional 30 seconds until fragrant.

• Pour in the chicken broth and bring to a simmer, scraping any browned bits from the bottom of the skillet. Stir in the heavy cream, lemon zest, and lemon juice. Allow the sauce to simmer for 3-5 minutes, letting it thicken slightly.

• Add the cooked fettuccine to the skillet, tossing to coat in the sauce. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.

• Gently fold in the sliced chicken and sprinkle Parmesan cheese over the pasta. Stir until the cheese melts and the dish is creamy and well combined. Adjust seasoning with salt, pepper, and red pepper flakes if using.

• Plate the fettuccine and garnish with freshly chopped parsley and a light drizzle of olive oil. Serve immediately.

Notes

• Chicken alternatives: Boneless thighs or shrimp can be used instead of chicken breasts.

• Vegetable swaps: Broccoli, zucchini, or green beans work well in place of asparagus.

• Make it dairy-free: Replace heavy cream with coconut or almond milk and Parmesan with a dairy-free alternative.

• Meal prep tip: Cook pasta and chicken separately and store in airtight containers; reheat with a splash of broth or water.

• Lemon intensity: Adjust lemon juice and zest to taste for a brighter or more subtle flavor.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Michelle Davis