This recipe for lemon asparagus pasta combines tender asparagus and grilled chicken with pasta in a lemon cream sauce. It’s a delicious and hearty entree that everyone will want seconds of! 

I am a huge fan of easy chicken dishes. Some of my all time favorites include baked chicken wings, chicken parmesan pasta, chicken and broccoli pasta and this chicken asparagus pasta.

Lemon asparagus pasta in a creamy sauce topped with grilled chicken.

Spring has sprung here in California – the trees are full of blossoms, the temperature has been around 70 degrees and spring produce is starting to pop up in stores. When I saw that asparagus was on sale I had to pick up a bunch to have for dinner, and that’s how this lemon asparagus pasta with grilled chicken came to be.

Lemon Asparagus Pasta Ingredients

To make this recipe you’ll need cooked chicken, asparagus, linguine pasta, heavy cream, butter, salt, pepper, lemon juice, lemon zest and parmesan cheese.

How do you make lemon asparagus pasta?

Start by bringing water to a boil in a large pot, then add your pasta. During the last few minutes of the cooking time, add your asparagus. Make sure to reserve some of the pasta cooking water for later use. In a small pot or skillet, mix together the cream, butter, salt and pepper. Let the sauce thicken, then take it off the heat and stir in lemon juice and lemon zest. Mix the pasta, asparagus, chicken, sauce and parmesan cheese together and toss to coat. Add pasta water as needed to thin the sauce. Sprinkle with parsley if desired, then serve and enjoy.

A skillet with lemon asparagus pasta, cream sauce and sliced grilled chicken.

Tips for the perfect dish

  • I like this recipe with grilled sliced chicken, but really any cooked chicken will work. When I’m short on time, I buy a rotisserie chicken and dice up the meat to add to the pasta.
  • It’s very important to remove the pan from the heat before you add the lemon, otherwise the sauce could separate.
  • I find that lemon asparagus pasta is best when served immediately, as the pasta will continue to absorb the sauce as it sits.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.
A fork serving up a portion of creamy pasta.

Recipe FAQs

How do you prepare asparagus?

Start by snapping the tough woody ends off the asparagus. Next, you’ll want to cut your stalks into 1 inch pieces. You do not need to peel asparagus, as the peel is thin and tender.

What does asparagus pair well with?

Asparagus is great with lean protein such as chicken, shrimp or fish. It also goes nicely with cheese, including parmesan and feta. It is a great addition to many dishes including pasta, pizza, stir fries and even sandwiches.

Flavor Variations

This pasta is great as-is, but you can customize the ingredients to suit your tastes.

  • Protein: Try a different type of protein such as salmon, scallops or shrimp. For a vegetarian meal, you can use a can of white beans.
  • Pasta: Any long pasta will work including spaghetti, angel hair pasta and fettuccine. Just make sure to adjust the cook time accordingly. I’ve also had success with penne, farfalle and shell pasta.
  • Vegetables: No asparagus on hand? This dish works well with lots of other types of veggies including green beans, broccoli, peas and zucchini.

Once you try lemon asparagus pasta with chicken, you’ll find yourself making it on a regular basis. It’s just that good!

More great pasta recipes

Lemon Asparagus Pasta Video

4.89 from 112 votes

Lemon Asparagus Pasta with Grilled Chicken

AuthorSara Welch
This recipe for lemon asparagus pasta combines tender asparagus and grilled chicken with pasta in a lemon cream sauce. It's a delicious and hearty entree that everyone will want seconds of!
This recipe for lemon asparagus pasta combines tender asparagus and grilled chicken with pasta in a lemon cream sauce. It’s a delicious and hearty entree that everyone will want seconds of!
Time
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course Main Course
Cuisine Italian
Serves 4 servings

Ingredients 

  • 1 pound boneless, skinless chicken breasts grilled and cut into strips
  • 1 pound asparagus ends removed, cut into 1 inch pieces
  • 10 ounces linguine pasta (spaghetti or fettuccine will also work)
  • 3/4 cup heavy cream
  • 2 tablespoons butter
  • salt and pepper to taste
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1/3 cup finely shredded parmesan cheese
  • Optional garnishes: Lemon slices and chopped parsley

Instructions 

  • Cook the pasta in salted water according to package instructions. Add the asparagus to the pot during the last 3 minutes of cooking time.
  • Reserve 1/4 cup of pasta cooking liquid.
  • In small pot, combine the heavy cream, butter and 1/2 teaspoon salt and 1/4 teaspoon pepper over medium-high heat. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Remove from the heat and stir in the lemon zest and juice.
  • Place the pasta and asparagus back into the pot you cooked it in along with the chicken.
  • Pour the cream sauce over the pasta mixture and toss to coat evenly, adding pasta water if needed to thin the sauce. Stir in the parmesan cheese. Alternatively, you can toss just the pasta with the sauce and arrange the chicken and asparagus over the top of the pasta.
  • Add more salt and pepper to taste if needed. Garnish with chopped parsley and lemon slices if desired.

Notes

  1. I like this recipe with grilled sliced chicken, but really any cooked chicken will work. When I’m short on time, I buy a rotisserie chicken and dice up the meat to add to the pasta.
  2. It’s very important to remove the pan from the heat before you add the lemon, otherwise the sauce could separate.

Nutrition

Calories: 653kcal | Carbohydrates: 59g | Protein: 39g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 154mg | Sodium: 338mg | Potassium: 840mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1785IU | Vitamin C: 11.4mg | Calcium: 175mg | Iron: 3.8mg

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Comments

  1. 5 stars
    Absolutely delicious, creamy, lemony and the asparagus is a great match with the chicken. I seasoned the chicken and lightly pan fried it in a little olive oil, let it rest and then sliced it quite finely, was moist and yummy. Loved it, will be a favourite in our home. I actually doubled the sauce as we like a moist pasta….

  2. 5 stars
    This is one of my favorite recipes! I made this for my mom’s birthday dinner and she loved it! I used 1% milk (watching my cholesterol) and thickened the sauce with corn starch/water. I recommend DOUBLING the sauce, though. This time I used brown rice rather then pasta, and thought I might use shrimp next time I make this recipe. But I will never mess with the flavor of the sauce or the asparagus as they are the hallmark of this delicious dish!.

  3. 5 stars
    This has been a dinner put in rotation often. I have made it with grilled chicken or sautéed chicken dredge in flour.. I also sauté carrots and zucchini to add to the dish, the family loves it! Thank you for the great recipe.

  4. OMG! That looks so good and I would have thought that lemon would make the cream curdle… can’t wait to try it. Pinning!

  5. 5 stars
    Just made this recipe and I must say absolutely delicious .. my husband and my kids loved it .. hit all around. I did add more lemon (I love lemon) also grilled the chicken with lemon and sauteed the aspargus separate with a bit of lemon really tied the whole meal together.. thank you for this fantastic recipe will become a staple in our house!

  6. 5 stars
    I never comment…..but very good and oh so easy to put together! I didn’t have grilled chicken so I used frozen fajita chicken. Don’t judge on the chicken! 100 degrees in the south and thunderstorms! Thanks for a a great recipe! Definitely will make it again!!

  7. HI
    I was wondering if you think it would be ok to roast the asparagus in the oven and toss it in the end

  8. Had to comment and let you know I cooked this tonight and it was delicious! One of my new favourite recipes! <3

  9. Made this tonight and it was great. The lemony taste was so good and it was all I could do not to eat my wife’s portion. Two thumbs up Sara.

  10. This was AMAZING !!! So simple – but light – even with the cream- I poached the chicken in white wine, fresh time, s & p- browned at the end- Added this jar of artichoke for bruschetta – Omgoodness … Definately on the permanent rotation. The lemon zest, juice was the secret ingredient – certainly.

  11. This recipe was excellent. My family loved it. Even my picky 16 year old daughter. I make it every two weeks.

  12. 5 stars
    This is one of my FAVORITE recipes. I made it exactly like the recipe stated first and fell in love. Now I’m doing a paleo diet so I substituted the butter for ghee, the heavy cream for canned coconut milk, omitted the cheese, and used Banza (chickpea pasta) instead. Still DELICIOUS!

  13. What are the Nutritional facts? I’m counting my calories and would love to know how many calories, fat%, protein%, and carbs this is. 🙂 It looks absolutely delicious!!

    1. Nutrition Facts
      Lemon Asparagus Pasta with Grilled Chicken
      Amount Per Serving
      Calories 653 Calories from Fat 252
      % Daily Value*
      Total Fat 28g 43%
      Saturated Fat 16g 80%
      Cholesterol 154mg 51%
      Sodium 338mg 14%
      Potassium 840mg 24%
      Total Carbohydrates 59g 20%
      Dietary Fiber 4g 16%
      Sugars 4g
      Protein 39g 78%
      Vitamin A 35.7%
      Vitamin C 13.8%
      Calcium 17.5%
      Iron 21.3%
      * Percent Daily Values are based on a 2000 calorie diet.