Celebrate spring with this Lemon Asparagus Pasta! It is loaded with bright, zesty flavors and a easy homemade pesto sauce.
For more asparagus recipes try pan-fried asparagus, sheet pan shrimp and asparagus, roasted asparagus and baked asparagus dip.
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🛒Ingredients
- Asparagus - opt for fresh, vibrant green stalks that are firm and straight. Easily snap off the woody ends or trim with a knife.
- Choose quality virgin olive oil for its rich flavor and heart-healthy benefits, or your preferred cooking oil.
- Fresh lemon juice is ideal, but lime or orange juice works too.
- We prefer homemade pesto, but store bought is absolutely fine too!
- Opt for small tubular pasta or thinner fettuccine/spaghetti.
- Chicken - use fresh thighs or breast, diced into bite-size pieces. Thighs offer superior flavor and tenderness due to their higher fat content, while leaner options include breast, tenders, or turkey breast.
Step-by-step photos can be seen below the recipe card.
What Pasta Shape Shuld I Use?
I wanted one that matched my asparagus size for easy mixing. penne or fusilli are perfect for this pasta recipe.
📋Tips
- Freshly grating Parmesan cheese from a block will melt better in the sauce.
- Cook the pasta until just al dente, aiming to remove it from the water just before it's fully cooked, as it will continue to cook in the lemon sauce. This prevents the pasta from becoming overdone and maintains its texture.
- For an extra lemony taste, include the zest of one medium lemon in the basil pesto.
- When cooking the pasta, remember to season it with salt and black pepper.
- Eat immediately. Pasta dishes don't refrigerate well because the pasta absorbs too much sauce. When reheating, you'll need to add water, broth, or extra sauce to restore the dish's original flavor and texture.
Storage Instructions
- 🍱To Store. Allow the pasta to cool completely, then transfer it to an airtight container in the fridge, where it can be stored for up to 3 days.
- 🥶Freezing. To freeze, follow the same procedure and freeze for 2-3 months.
- 🔥To Reheat. Thaw the pasta in the fridge overnight, then reheat it in a skillet or microwave. Since the pasta tends to absorb sauce as it sits, it's wise to have extra pesto sauce and warm water on hand for reheating.
👪Serving Suggestions
- Pesto Potato Salad
- Cabbage Bake
- Caesar Salad Recipe
- Jennifer Aniston Salad
- Honey Glazed Carrots
- Sauteed Cabbage Lavash Wraps
📖Recipe
Pasta With Asparagus And Chicken
Welcome spring with this Lemon Asparagus Pasta! Bursting with bright, zesty flavors and featuring an easy homemade pesto sauce, it's a delightful celebration of the season.
Ingredients
- 1 pound skinless boneless chicken thighs or breast, cut into 1-inch pieces
- 8- ounce uncooked fusilli pasta
- kosher or sea salt, to taste
- ½ teaspoon black pepper
- 1 pound asparagus, trimmed and woody ends cut off, cut into 1-2 inch pieces
- ½ cup green pesto, homemade or store bought
- 1 tablespoon lemon juice
- 2 tablespoon olive oil
For serving (optional)
- 2 tablespoons or more parmesan cheese, grated
- fresh basil
Instructions
- Pasta: Cook pasta according to package instructions until ''al dente.'' Drain pasta, reserving about 1 cup of pasta water.8- ounce uncooked fusilli pasta
- Asparagus: While heating water in a medium saucepot, prep asparagus by snapping or cutting off woody ends. Boil or steam asparagus for 3-4 minutes, then transfer to an ice bath to cool and stop cooking.1 pound asparagus
- Chicken: Season sliced chicken with salt and pepper. In a nonstick skillet over medium-high heat, add 2 tablespoons of olive oil. Cook chicken until golden brown (about 4-5 minutes). Reduce heat to medium, add pesto sauce, 1 cup pasta cooking water, and lemon juice. Simmer chicken in the mixture, then stir in cooked pasta and asparagus. Cook until pasta is warmed through.kosher or sea salt, ½ teaspoon black pepper, ½ cup green pesto, 1 tablespoon lemon juice, 2 tablespoon olive oil, 1 pound skinless boneless chicken thighs or breast
- Serve with grated Parmesan and fresh basil leaves, optionally garnished with basil chiffonade.fresh basil, 2 tablespoons or more parmesan cheese
Notes
- To Store. Allow the pasta to cool completely, then transfer it to an airtight container in the fridge, where it can be stored for up to 3 days.
- Freezing. To freeze, follow the same procedure and freeze for 2-3 months.
- To Reheat. Thaw the pasta in the fridge overnight, then reheat it in a skillet or microwave. Since the pasta tends to absorb sauce as it sits, it's wise to have extra pesto sauce and warm water on hand for reheating.
Nutrition
Calories: 665kcalCarbohydrates: 50gProtein: 30gFat: 38gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 114mgSodium: 383mgPotassium: 595mgFiber: 5gSugar: 5gVitamin A: 1572IUVitamin C: 8mgCalcium: 100mgIron: 4mg
Tried this recipe?Let us know how it was!
❤️Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!❤️
🥣Instructions
- Pasta: Cook pasta according to package instructions until ''al dente.'' Drain pasta, reserving about 1 cup of pasta water.
- Asparagus: While heating water in a medium saucepot, prep asparagus by snapping or cutting off woody ends. Boil or steam asparagus for 3-4 minutes, then transfer to an ice bath to cool and stop cooking.
- Chicken: Season sliced chicken with salt and pepper. In a nonstick skillet over medium-high heat, add 2 tablespoons of olive oil. Cook chicken until golden brown (about 4-5 minutes). Reduce heat to medium, add pesto sauce, 1 cup pasta cooking water, and lemon juice. Simmer chicken in the mixture, then stir in cooked pasta and asparagus. Cook until pasta is warmed through.
- Serve with grated Parmesan and fresh basil leaves, optionally garnished with basil chiffonade.
🤷Frequently Asked Questions
How do you cut asparagus for pasta?
Snap off the woody ends of the asparagus easily or use a sharp knife. For thicker stalks, peel off the tough exterior. Cut asparagus into bite-size pieces and continue with the recipe.
Can I use gluten free pasta?
You can use gluten-free pasta, with a few considerations. Firstly, gluten-free pasta can become mushy, so it's crucial to stop cooking it when it's just al dente. Additionally, gluten-free pasta tends to absorb more liquid, so you may need to add extra pasta water (up to 1 cup) when coating the pasta.
SarahJ
Loved the pasta with asparagus and chicken recipe, Rita! Super easy to make on a busy weeknight. Any tips on making it even quicker?
gregthegardener
For those interested in making this recipe a bit more 'green', consider adding fresh basil or oregano from your garden to the pasta with asparagus and chicken. It adds a fantastic fresh taste!
Ciara
Rita, your recipe for pasta with asparagus and chicken resonated with me. It's like a beautifully written novel; every ingredient plays a part, creating a masterpiece in the end.
MaxineK
Hey Rita, for the Pasta with Asparagus and Chicken, could I swap in some broccoli? Not a huge fan of asparagus but love the concept!
Rita
yes broccoli is a great sub!
Tim_The_Tuner
nice recipe gotta try it with my girl this weekend
HealthGuru101
Hey MaxPower_89, typically, a chicken breast contains about 31 grams of protein. Considering other ingredients, you're looking at a hefty protein punch with this pasta!
JuliaH89
I'm always on the lookout for quick pasta recipes for my family. This one looks delicious and easy to follow!
JJ_the_slick
This recipe sold me at 'quick and easy'. Made me feel like a top chef at half the effort. Anyone tried adding shrimp?
Cheryl
For anyone trying the Pasta with Asparagus and Chicken, consider lightly toasting the pine nuts before adding them. It'll bring out a nuttier flavor that compliments the chicken beautifully. Rita, what do you think about this idea?
V3ganista
For a vegan twist, how about substituting chicken with chickpeas? High in protein and super tasty!
GamerGuy_2023
Tried making this after a long gaming session. So good and easy!
ZenGardner
The simplicity and balance of these ingredients bring harmony to the dish. Embracing the preparation as a form of mindfulness really elevates the experience. Rita, have you considered incorporating more plant-based recipes?
Ron_the_runner
For runners looking to carb-load, this pasta dish is a great option. Maybe add some extra lean protein.
Beth
Learnt a great deal from your storage instructions, Rita. Keeping pasta fresh has always been a bit of a puzzle for me. Now, I know exactly what to do. Wondering if there's a trick to storing sauces separately?
Carrie
Does anyone know the nutritional information for this dish? Trying to keep track of my macros.
Rita
sure, nutritional info is in the recipe card 🙂