One Pan Creamy Lemon Pasta With Chicken And Asparagus Cooking Classy Recipes

CREAMY LEMON CHICKEN ASPARAGUS PASTA

Creamy lemon chicken asparagus pasta image

Chicken asparagus pasta with creamy lemon sauce is a delicious dinner recipe the whole family will love, ready in less than 30 minutes.

Provided by Alida Ryder

Categories Dinner

Time 30m

Number Of Ingredients 12

Ingredients

500 g (1lb) chicken breasts
1 tsp dried oregano
½ tsp garlic powder/garlic salt
salt and pepper (to taste)
1 tbsp olive oil
4 garlic cloves (crushed/minced)
1 cup heavy/whipping cream
1 tbsp lemon juice
¼ cup Parmesan cheese (finely grated )
2 cups asparagus (washed and chopped into 2cm/1inch pieces )
salt and pepper (to taste )
500 g (1lb) pasta of your choice (cooked )

Steps:

Place the chicken breasts in between to sheets of parchment paper or plastic and flatten out to approximately 1cm/half inch with a rolling pin or a meat mallet.
Drizzle with two teaspoons of olive oil and season on both sides with the oregano, garlic, salt and pepper. Rub in the spices.
Heat a large pan over high heat. Add the chicken and allow to cook for 4-5 minutes per side until golden brown on both sides and cooked through. Remove and set aside.
To make the sauce, add the olive oil and garlic to the pan and cook for 30 seconds. Pour in the cream and lemon juice. Bring to a simmer.
Add the asparagus to the sauce and allow to cook for 5 minutes.
Add the Parmesan and season to taste. Slice the chicken into strips then add back to the sauce.
Toss with cooked pasta (and a splash of the pasta cooking water to loosen the sauce) and serve.

Nutrition Facts : Calories 450 kcal, Carbohydrate 33 g, Protein 37 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 154 mg, Sodium 270 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

LEMON-ASPARAGUS SPAGHETTI WITH BASIL CHICKEN

Lemon-Asparagus Spaghetti with Basil Chicken image

My version of lemon-asparagus spaghetti served with chicken and pesto.

Provided by Libby Quijano

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

½ (16 ounce) package spaghetti
2 tablespoons olive oil, divided
4 (5 ounce) skinless, boneless chicken breast halves
¼ cup basil pesto, or to taste
1 bunch asparagus, cut into 2-inch pieces
4 cloves garlic, chopped
1 teaspoon red pepper flakes
½ medium lemon, juiced
1 cup shredded Parmesan cheese
salt and ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving some pasta water.
While spaghetti is cooking, heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Flip, add a dollop of pesto to each breast, and continue to cook, flipping as needed, until no longer pink in the centers, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Heat remaining oil in a separate pan over medium heat. Add asparagus and cook for 1 to 3 minutes, depending how tender you like it. Add garlic, pepper flakes, and lemon juice; cook for 1 minute. Add cooked spaghetti, a dollop of pesto, and Parmesan cheese; stir until cheese melts. Add a tablespoon of the reserved pasta water if cheese begins to stick to the pan.
Chop chicken and add on top of spaghetti. Season with salt and pepper.

Nutrition Facts : Calories 616.3 calories, Carbohydrate 50.7 g, Cholesterol 99.9 mg, Fat 23.9 g, Fiber 5.4 g, Protein 50 g, SaturatedFat 7.5 g, Sodium 535.2 mg, Sugar 3.7 g

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