If you love pesto pasta, this Lemon Chicken Asparagus Pasta needs to be next on your dinner list. Homemade pesto, juicy chicken, fresh asparagus, and a squeeze of lemon turn a simple pasta night into something that feels a little extra special without any extra fuss.
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Lemon Asparagus Pasta
Table of Contents
Ingredients
- Lemon juice - fresh is best, or you can also use fresh lime or orange juice instead.
- Asparagus - choose fresh asparagus that is vibrant green in color, firm, and with straight stalks. Snap off the woody ends of the asparagus, this should happen easily without almost any force. Or place a bunch of asparagus stalks on a cutting board and cut off the ends with a knife about 1-2 inches from the ends.
- Olive oil - We like to use quality virgin olive oil for its rich flavor and nutritious, especially heart-healthy properties. Feel free to use your favorite staple cooking oil instead, as you'll still taste olive-y notes in the basil pesto.
- Salt - quality sea salt or kosher salt to resin natural flavor.
- Pesto - we like to make it homemade.
- Pasta - small tubular pasta types or thinner fettuccine or spaghetti. Use gluten-free options if that is important to you. It may take some time to find your best brand for GF pasta as many GF varieties are not very good. Our family likes Barilla pasta.
- Chicken - fresh chicken thighs or chicken breast cut into small bite-size pieces. Chicken thighs are so much more flavorful and tender than chicken breast. They also have more fat content, which makes them extra juicy. For leaner poultry options use chicken breast, tenders, or turkey breast instead.
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Julia | The Yummy Bowl
We love this lemon-y asparagus pasta for a quick weeknight meal.