Creamy Lemon Chicken Pasta with Asparagus
Sure to be a family favorite recipe! Pasta, seared chicken, and fresh crisp asparagus are tossed in a tangy lemon cream sauce. Try this delicious recipe as is, or make your own creative variations!
Servings: 6 people
Calories: 479kcal
Equipment
Ingredients
- 12 ounces pasta (gluten free, if necessary) Orchiette or other favorite sharp, cooked to package directions - reserve 1/2 cup pasta water
- 1 tablespoon avocado oil
- 1 pound organic boneless chicken breasts or boneless chicken thighs, cut into bite sized pieces
- sea salt to taste
- black pepper to taste
- 1 pound asparagus ends trimmed, cut into 2-inch pieces
Lemon Cream Sauce
- 1 tablespoon pastured butter
- 1 clove garlic minced
- 2 teaspoons arrowroot or sub organic corn starch or tapioca flour
- 1/4 cup chicken broth sub vegetable broth
- 2 tablespoons lemon juice
- lemon zest from 1 lemon
- 3/4 cup pastured heavy whipping cream
- 1/3 cup parmesan cheese
- sea salt to taste
- black pepper to taste
Instructions
- Cook pasta to package directions, reserving 1/2 cup of pasta water to thin creamy sauce as necessary.
- In a large skillet, add avocado oil and cook chicken over medium high heat. When the chicken has begun to brown, flip it to cook all sides.
- When chicken is cooked through, add in asparagus, and continue to cook for about 3 minutes to soften. Leave asparagus crisp. Remove chicken and asparagus from pan.
- Once the lemon cream sauce has been prepared, add in the pasta, chicken, and asparagus, and toss to coat. Serve hot, with extra parmesan or chili flakes to garnish.
Lemon Cream Sauce
- In the same skillet, add butter and garlic, and reduce heat to medium low. Allow the butter to melt.
- Add the arrowroot to the melted butter and garlic, and stir it in. Add in the chicken broth, lemon zest, and lemon juice, and mix to combine.
- Once the mixture has come to a low simmer, add the heavy whipping cream and parmesan. Stir the sauce until it begins to bubble.
- Taste the sauce, and season to taste with salt and pepper.
- Thin the sauce as necessary with reserved pasta water.
Video
Notes
HOW TO STORE AND REHEAT PASTA
Store in the refrigerator in an air tight container for up to 3 days. To reheat, add to a sauce pot along with 1/4 cup of water over medium heat. Stir to thin the sauce as the pasta reheats.VARIATIONS
- Make this Vegetarian: Omit the chicken and using vegetable broth in the cream sauce.
- Make this Gluten Free: Use your favorite gluten free pasta, or even zoodles, to complete this dish.
- Mix up the Veggies: Instead of the asparagus, use small pieces or broccoli, cauliflower, zucchini, bell peppers, or spinach. Whatever veggies are in season will work here!
Nutrition
Calories: 479kcal | Carbohydrates: 48g | Protein: 28g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 241mg | Potassium: 602mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1134IU | Vitamin C: 7mg | Calcium: 122mg | Iron: 3mg