One-Pan Creamy Lemon Pasta with Chicken and Asparagus

03.16.2016

One-Pan Creamy Lemon Pasta with Chicken and Asparagus | Cooking Classy

Looking for a quick and easy dinner that’s full of bright, fresh flavors and destined to satisfy? This amazingly delicious One-Pan Creamy Lemon Pasta with Chicken and Asparagus has got you covered! It’s perfectly filling and I love that it is basically a meal all in one with the carb, protein and veggie! Plus, it’s a dish that your whole family can agree on and you’ll be happy with the fact that you had two less pans to clean since a sauce isn’t made separately and the pasta isn’t boiled separately as well.

Asparagus and lemon go so well together, each perfectly complimenting the other so you can’t go wrong by adding the two to chicken and pasta – especially when you’re going to be adding in Neufchatel cheese and parmesan cheese! I couldn’t stop raving about the fact that this was so easy yet so flavorful and delicious. And of course I’m always a fan of a creamy pasta, especially when it doesn’t have 2 cups of heavy cream and a stick of butter. Don’t get me wrong I absolutely love butter and cream but I generally save those extra calories for dessert, plus I’m not a big fan of heavy pastas. This one isn’t heavy and it even reheats well (unlike those fat heavy pastas that curdle up and separate into a greasy mess when reheated). Try it out soon, I hope you love it enough that is makes it to your dinner rotation!

One-Pan Creamy Lemon Pasta with Chicken and Asparagus | Cooking ClassyOne-Pan Creamy Lemon Pasta with Chicken and Asparagus | Cooking Classy

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One-Pan Creamy Lemon Pasta with Chicken and Asparagus

Ingredients

  • 1 lb . boneless skinless chicken breasts , diced into 1-inch cubes
  • 1 1/2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 1/2 Tbsp butter
  • 1 Tbsp minced garlic
  • 1 (14.5 oz) can low-sodium chicken broth
  • 1 3/4 cups water
  • 10 oz . penne pasta
  • 1 lb . thin stalks asparagus , tough ends trimmed, remaining diced into 1 1/2-inch pieces
  • 4 oz . Neufchatel cheese (1/3 less fat cream cheese), diced into eight pieces
  • 1/2 cup finely shredded parmesan cheese
  • 2 tsp lemon zest
  • 2 Tbsp fresh lemon juice
  • Chopped fresh parsley for garnish (optional)

Instructions

  1. Heat olive oil in a 12-inch saute pan over medium-high heat. Add chicken, season with salt and pepper to taste and cook until golden brown on bottom, about 4 minutes then rotate and cook until cooked through, about 4 minutes longer. Transfer to a sheet of foil and wrap to keep warm, set aside.
  2. Melt butter in now empty skillet, add garlic and saute 20 seconds then and broth and water, while stirring to loosen any browned bites from bottom of pan. Season with salt and pepper to taste and bring to a boil, then add pasta. Cover and allow to boil until fairly tender, stirring occasionally, about 8 - 9 minutes. Sprinkle asparagus over top (don't stir), cover and allow to boil 4 - 5 minutes longer until asparagus and pasta are tender (note that there should be some broth/water left even once it's finished cooking, this will be part of the sauce. If needed you can add more broth). Add in Neufchatel cheese, parmesan cheese, lemon juice and lemon zest and stir until melted. Stir in chicken. Remove from heat, cover and let rest a few minutes if desired to allow sauce to thicken slightly and soak into pasta. Sprinkle with parsley if desired, serve warm.
  3. Recipe source: Cooking Classy

28 comments

  • Joshua Hampton: Pasta is a favorite in our house. While I have nothing against fat and heavy pastas, I do agree that they can get yucky when reheated. This lemon pasta looks nice and bright, though. I can already taste the fresh flavors. Yum. March 17, 2016 at 8:57am Reply

  • Allypally: Yum – made this for dinner tonight (with green beans since I had them on hand, and time was tight). It was delicious. A keeper recipe for sure. Kids are eating seconds as we speak!! March 17, 2016 at 9:11pm Reply

    • Jaclyn: I’m so glad your family enjoyed it! Thanks for your review! March 18, 2016 at 9:37am Reply

  • Angie: Made this for dinner tonight. So delicious! I did half asparagus and half broccoli. Even my picky boys loved it. Love that this is a 1 pot meal. Will be adding this to our rotation. Thanks so much for an awesome recipe. March 18, 2016 at 7:29pm Reply

    • Jaclyn: I’m so happy to hear your family enjoyed it Angie! The broccoli sounds delicious too! Thanks for your comment! March 18, 2016 at 8:24pm Reply

  • Diana: This was delicious! My husband and I could not stop eating it. Thank you! I’ll definitely be making this again. March 18, 2016 at 8:45pm Reply

    • Jaclyn: Just what I like to hear :)! Thanks for your comment Diana! March 19, 2016 at 11:32am Reply

  • Louisa: Your Creamy Lemon Pasta with Chicken and Asparagus has wonderful flavor! I made this tonight for my son and nephew and their prom dates’ dinner, with your Chocolate Pots de Creme for dessert. Superb! Thanks for sharing! March 19, 2016 at 10:26pm Reply

    • Jaclyn: Thanks for your feedback Louisa! Glad you tried and enjoyed them both! March 20, 2016 at 11:02am Reply

  • Maria: Came across this recipe yesterday and decided to make it last night for dinner… YUMM!! So fresh and delicious! Even my picky daughter loved it!! Will definitely be a repeat dinner in our home! Thank You! April 10, 2016 at 4:53pm Reply

  • Susanne: This is the 4th recipe I’ve tried from Cooking Classy. All of them have been delicious, but this one was my favorite. So easy even for a weeknight, after-gym dinner. Can’t wait to try more! April 11, 2016 at 6:29pm Reply

    • Jaclyn: So great to hear Susanne! April 12, 2016 at 10:34am Reply

  • Deborah: Delicious bright flavors! Impressive for a quick meal- This would be a great pasta course / main course for a company meal! April 20, 2016 at 7:31pm Reply

  • Kelsey: Could this work with angel hair pasta? May 17, 2016 at 9:02pm Reply

  • Brenna: Beautiful meal with well-balanced flavors. I was thinking of adding some mushrooms next time. The lemon really makes it pop! Thanks!! June 4, 2016 at 11:37pm Reply

  • Anna: What can I substitute the neufchatel cheese with? I’ve never tried it and don’t want to use it if i might not like it June 5, 2016 at 12:16am Reply

    • MEB: I used low fat (skim) ricotta, a 16 oz container. I added more veg- broccoli and mushrooms-and it was delicious July 4, 2016 at 6:48pm Reply

    • Rae: Neufchatel is extremely similar to cream cheese. The biggest difference is the % of fat in the milk during it’s creation. You can easily substitute cream cheese if that’s something you may already have on hand. September 6, 2016 at 1:17pm Reply

  • MEB: I used low fat (skim) ricotta, a 16 oz container. I added more veg- broccoli and mushrooms-and it was delicious July 4, 2016 at 6:49pm Reply

  • Jennifer Zuhowski: Oh it’s just YUMAGOCIOUS!!! September 8, 2016 at 2:19pm Reply

  • Sandi: This was AMAZING! Even my husband (pickier than my toddler) went back for seconds! I loved that there was enough for leftovers because I can’t wait to have it again for lunch. I will be making this OFTEN! September 9, 2016 at 5:38am Reply

    • Jaclyn: I’m so glad you loved it Sandi! September 14, 2016 at 2:31pm Reply

  • Cindy W: All I can say is, WOW!!!! I made this tonight and replaced the asparagus with brussel sprouts sliced in half. I also used cream cheese. I could not find neufchatel cheese at Stater Bros. I will be on the hunt for Neufchatel cheese, because I will be making this again soon! Thank you for the recipe! January 18, 2017 at 7:29pm Reply

    • Jaclyn: I’m so glad you liked it! Your sub. sounds delish! January 19, 2017 at 9:27pm Reply

  • Larry: Good stuff and it was fun to cook with all the aromas at each stage. I followed the instructions exactly but had a little more chicken and pasta. Awesome flavors and the asparagus was cooked perfectly. I’m a fairly accomplished cook and this will make the rotation ☺ February 12, 2017 at 6:11pm Reply

    • Jaclyn: Thanks Larry- so glad you loved it! February 14, 2017 at 1:42pm Reply

  • Joyce: Can I use angel hair? April 11, 2017 at 2:13pm Reply

  • Giselle: Hey there Jaclyn, any tips or advice if I wanted to make this for a large crowd. Making it ahead of time and then possibly reheating it? Let me know your thoughts. Thanks! April 25, 2017 at 7:34am Reply

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