Creamy Lemon Pasta with Chicken & Asparagus

our favorite pasta of all time

Did you know that you can zest and then juice a couple of lemons, simmer the zest and juice with some salt and cream, and end up with a sauce that’s perfectly balanced— thick enough to coat the pasta so that every bite is delightfully rich, yet light enough to be the perfect ode to spring?

This recipe is very special to me and Stephen. Not only is it the backdrop for many special occasions in our relationship, but it actually comes from the first cookbook he ever bought for me, on our second date: 140 Vegetarian Pasta Recipes by Valerie Ferguson. (My favorite Minestrone comes from this cookbook, too!)

As the cookbook title implies, there is no chicken in the original recipe (or asparagus, either)— I’ve added both to turn it into a complete meal.

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Lemon Pasta with Chicken & Roasted Asparagus (adapted from 140 Vegetarian Pasta Recipes by Valerie Ferguson)
Cook time: 45 minutes
Serves: 4-6

For Dietary Restrictions

• Gluten free: use gluten free pasta

• Dairy free: omit the cream, butter, and cheese; toss the pasta with the lemon zest & juice with 2 T extra virgin olive oil and 1/4 cup of nutritional yeast

Kids Can Help

Snap asparagus, zest & juice lemons, grate cheese 

Ingredients

• 2-3 chicken breasts

• 1 Tbsp extra virgin olive oil

• 1 bunch asparagus

• 1 lb whole grain spaghetti 

• 2 large lemons

• ½ stick butter (¼ cup)

• 1 cup heavy cream

• 1 cup Parmigiano Reggiano (from a 4-oz block) You can buy it pre-grated, but

  it won’t have close to the same flavor or texture!

• Salt and fresh black pepper

• 1 cup pasta cooking water (reserved at the end of cooking before draining)

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Directions

A note on timing: This recipe goes fast once you get it started! You’ll be simultaneously cooking the chicken, sauce, pasta and asparagus, and I’ve written the recipe so that everything is more or less ready at the same time. If you’re a novice in the kitchen or not used to juggling several things at once, prep your asparagus (step 5, but don’t roast yet) and your lemons (step 3) beforehand.

Step 1

Put a large pot of water on to boil; preheat the oven to 400 degrees. 

Step 2

Cut the chicken breasts into filets (½ - inch strips) and sprinkle one side with salt and garlic powder. Heat 1 Tbsp of olive oil in a large frying pan over medium-high heat; add chicken, seasoned side down, and cook until lightly browned. Sprinkle the uncooked side with salt and garlic powder, and flip; cook until it reaches an internal temperature of 165 degrees (about 15-20 minutes). While the chicken is cooking, move on to the next steps.

Step 3

Zest and then juice 2 large lemons and place the zest and juice into a small saucepan. Add ½ stick of butter, 1 cup heavy cream, and ½ tsp kosher salt. Bring to a boil and then lower heat; allow to simmer, uncovered, until serving time (liquid will reduce slightly).

Step 4

Once the water is boiling, add the spaghetti and cook until al dente.

Step 5

Snap off the tough ends of the asparagus, or save time and just whack the whole thing off about 3 inches from the bottom with a chef knife. Toss the asparagus in a bowl with some olive oil until the spears are lightly coated; spread in a sheet pan and sprinkle with salt. Roast, uncovered, for 8-10 minutes until spears are tender. (Make sure to set a timer!)

Step 6

While everything is cooking, grate the Parmigiano Reggiano and season the sauce, adding salt and fresh black pepper to taste. 

Step 7

Reserve a cup of pasta water, then drain the pasta & return it to the cooking pot. Toss the pasta and sauce together, adding a little of the reserved pasta water if it is too thick. Then, while tossing, gradually add in the cheese. Portion the pasta into bowls and top with chicken & asparagus spears; serve immediately.