One-Pot Creamy Lemon Chicken and Asparagus Pasta recipe for you!
Ingredients:
2 tablespoons olive oil
2 boneless, skinless chicken breasts (cut into bite-sized pieces)
Salt and pepper, to tastel
3 cloves garlic, minced
1 bunch asparagus, trimmed and cut into 2-inch pieces
8 oz (about 225g) pasta (penne, fettuccine, or linguine work great)
3 cups chicken broth (or stock)
1 cup heavy cream (or half-and-half for a lighter option)
Zest and juice of 1 lemon
1/2 cup grated Parmesan cheese
Fresh parsley or basil, chopped (optional, for garnish)
Instructions:
Cook the chicken:
Heat olive oil in a large deep skillet or pot over medium-high heat. Season chicken with salt and pepper. Add chicken pieces and cook until golden and cooked through (about 5-7 minutes). Remove chicken and set aside.
Sauté garlic and asparagus:
In the same pot, add minced garlic and sauté for about 30 seconds until fragrant. Then add asparagus and cook for 2-3 minutes until bright green but still crisp.
Add pasta and broth:
Add the uncooked pasta to the pot. Pour in the chicken broth and stir everything together. Make sure the pasta is mostly submerged. Bring to a boil, then reduce heat and simmer, stirring occasionally, until pasta is al dente and most of the liquid is absorbed (about 10-12 minutes, depending on pasta).
Make it creamy:
Stir in the heavy cream, lemon zest, and lemon juice. Add the cooked chicken back to the pot.
Add cheese and season:
Stir in Parmesan cheese until melted and creamy. Taste and adjust seasoning with salt, pepper, or more lemon juice if desired.
Serve:
Garnish with fresh parsley or basil and an extra sprinkle of Parmesan. Serve immediately