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
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12 oz fettuccine pasta
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2 boneless, skinless chicken breasts
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1 bunch asparagus, trimmed and cut into 2-inch pieces
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3 tablespoons olive oil, divided
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4 cloves garlic, minced
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1 teaspoon fresh thyme leaves
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1 teaspoon fresh rosemary, finely chopped
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Zest of 1 lemon
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Juice of 1 lemon
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1 cup chicken broth
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1/2 cup heavy cream
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1/2 cup grated Parmesan cheese
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Salt and freshly ground black pepper, to taste
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1/4 teaspoon red pepper flakes (optional)
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Fresh parsley, chopped, for garnish
Instructions
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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.
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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.
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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.
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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.
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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.
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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.
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Plate the fettuccine and garnish with freshly chopped parsley and a light drizzle of olive oil. Serve immediately.
Notes
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Chicken alternatives: Boneless thighs or shrimp can be used instead of chicken breasts.
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Vegetable swaps: Broccoli, zucchini, or green beans work well in place of asparagus.
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Make it dairy-free: Replace heavy cream with coconut or almond milk and Parmesan with a dairy-free alternative.
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Meal prep tip: Cook pasta and chicken separately and store in airtight containers; reheat with a splash of broth or water.
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Lemon intensity: Adjust lemon juice and zest to taste for a brighter or more subtle flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes