Lemon chicken asparagus pasta tosses homemade pesto, juicy chicken, and fresh asparagus with pasta and a squeeze of lemon, so a simple pasta night feels a little more special without 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.
How To Make Asparagus Pasta Step By Step Photos
Pasta. Cook pasta according to package directions to ''al dente''. Drain pasta and set aside. Reserve about 1 cup of pasta water for later.
Asparagus. In a medium saucepot, add water and take it to a boil. Meanwhile, the water is warming up, prepare the asparagus stalks by snapping the woody ends off or cutting them off with a knife.
Add the stalks to boiling water, and simmer on low for 3-4 minutes. You can also steam the asparagus if you wish.
Make an ice bath. Remove the cooked asparagus from the water and place it in a bowl with cold water and ice.
Set aside to let the asparagus cool and stop cooking.
Chicken. Season the sliced chicken pieces with salt and black pepper. In a nonstick skillet over medium-high heat, add 2 tablespoons of olive oil.
Once the oil is hot, cook the chicken until golden brown (about 4-5 minutes).
Once cooked, lower the heat to medium and add pesto sauce, 1 cup pasta cooking water, and lemon juice.
Toss the chicken in the mixture and take it to a simmer. Stir in cooked pasta and asparagus.
Give it a good stir and cook until pasta is warmed through. Remove from the stovetop.
Serve with grated parmesan on top and lots of fresh basil leaves. Try this quick recipe for basil chiffonade.
Tips
- A good parmesan cheese (or similar hard cheese) freshly grated from the block will melt better in the sauce.
- When cooking the pasta, don't forget to season it with salt and black pepper.
- For extra flavor, use seasoned salts such as garlic salt or my homemade celery salt.
- Consume right away. Pasta recipes are not the easiest for refrigerating as the pasta absorbs too much sauce while it sits and when reheating you'll need to add either water, or broth, or make extra sauce to return the dish to its original flavor and texture.
- For added lemon flavor, add lemon zest from 1 medium lemon to basil pesto.
What To Serve With Lemon Asparagus Pasta
As this lemony pasta is already a flavorful and satisfying meal I recommend serving it with a simple side salad, crusty garlic bread or bruschettas.
Serve pasta with:
- Side Salad - Caprese salad, Corn Salad, or Vegetable Salad. If you are short on time, our go-to quick side is always Cucumber Salad or Tomato Salad.
- Bread
- Side of steamed, roasted, or grilled vegetables - cherry tomatoes, bell peppers, zucchini, brussels sprouts, cauliflower.
Freezing And Storing Instructions
- To Store. When the asparagus pasta is ready, let it cool completely and then place it into an airtight container in your fridge for up to 3 days.
- To Freeze. Follow the same steps as above and freeze for up to 2-3 months. Let thaw in the fridge overnight and reheat in a skillet or microwave. Normally, the pasta will absorb lots of sauce as it sits and it is a great idea to have extra pesto sauce and some warm water on hand when reheating.
Related Article: How Long Does Asparagus Last +Tips!
Lemon Asparagus Pasta Variations
- Add other protein - ground lean beef or pork, shrimp. Or for vegetarian modification opt for tempeh, tofu cubes or strips or white butter beans (beans should go in last).
- Different vegetables - broccoli, green beans, peas, chopped bell peppers, sliced mushrooms, or diced tomatoes.
- More fresh herbs - depending on what pesto you'll be using you can add more fresh herbs accordingly. We like Italian or Thai basil (holy basil), parsley, thyme, marjoram, tarragon, and oregano which are all great options.
- Vegan lemon pasta - For a dairy-free options omit the parmesan cheese and use nutritional yeast flakes instead. Check for pesto ingredients as well as this typically contains parmesan cheese. And to make it completely vegan, use plant-based proteins such as tofu, beans, and tempeh.
Easy Asparagus Recipes
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Lemon Chicken Asparagus Pasta FAQs
Can you use store-bought pesto instead of homemade?
Yes, a good jarred pesto works fine and saves time. Homemade just gives a fresher, brighter flavor.
How do you keep the asparagus from getting mushy?
Add it in the last few minutes of cooking so it stays crisp-tender instead of turning soft and gray.
Looking for more pasta night ideas? My 35 Best Pasta Recipes for Every Craving collection has plenty more to try.
Recipe Card
Recipe Card
Lemon Asparagus Pasta (With Chicken)
Ingredients
Equipment
Method
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Pasta. Cook pasta according to package directions to ''al dente''. Drain pasta and set aside. Reserve about 1 cup of pasta water for later.
-
Asparagus. In a medium saucepot, add water and take it to a boil. Meanwhile, the water is warming up, prepare the asparagus stalks by snapping the woody ends off or cutting them off with a knife. Add the stalks to boiling water, and simmer on low for 3-4 minutes. You can also steam the asparagus if you wish.
-
Make an ice bath. Remove the cooked asparagus from the water and place ina bowl with cold water and ice. Set aside to let the asparagus cool and stop cooking.
-
Chicken. Season the sliced chicken pieces with salt and black pepper. In a nonstick skillet over medium-high heat add 2 tablespoons of olive oil. Once the oil is hot cook the chicken until golden brown (about 4-5 minutes).
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Once cooked, lower the heat to medium and add pesto sauce, 1 cup pasta cooking water, and lemon juice. Toss the chicken in the mixture and take it to a simmer. Stir in cooked pasta and asparagus. Give it a good stir and cook until pasta is warmed through. Remove from the stovetop.
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Serve with grated parmesan on top and lots of fresh basil leaves. Try this quick recipe for basil chiffonade.
Nutrition
Notes
- Homemade pesto sauce
- To Store. When the asparagus pasta is ready, let it cool completely and then place it into an airtight container in your fridge for up to 3 days.
- To Freeze. Follow the same steps as above and freeze for up to 2-3 months. Let thaw in the fridge overnight and reheat in a skillet or microwave. Normally, the pasta will absorb lots of sauce as it sits and it is a great idea to have extra pesto sauce and some warm water on hand when reheating.
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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Julia | The Yummy Bowl
We love this lemon-y asparagus pasta for a quick weeknight meal.