Spring Chicken Pasta
Welcome the vibrant flavors of the season with this irresistible Spring Chicken Pasta! Featuring tender, perfectly seared chicken breast paired with al dente fettuccine or spaghetti, this recipe is a true celebration of fresh, springtime produce. Crisp asparagus, juicy cherry tomatoes, and nutrient-packed baby spinach come together in a luscious, creamy Parmesan-lemon sauce, creating a dish that's both light and comforting. With a hint of zesty brightness from fresh lemon juice and zest, every bite feels like a burst of sunshine. Ready in just 40 minutes, this easy-to-make pasta is perfect for weeknight dinners or casual entertaining. Garnish it with fragrant parsley for a finishing touch, and serve up a meal that’s as beautiful as it is delicious! Keywords: Spring Chicken Pasta, creamy lemon Parmesan sauce, asparagus and cherry tomato pasta, easy weeknight dinner, spring-inspired recipes.
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Ingredients
- 2 pieces chicken breasts, boneless and skinless
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1.5 cups cherry tomatoes, halved
- 2 cups baby spinach
- 1 whole lemon, juiced and zested
- 0.5 cup heavy cream
- 0.75 cup grated Parmesan cheese
- 12 ounces fettuccine or spaghetti pasta
- 0 to taste salt
- 0 to taste black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, drain, and set the pasta aside.
Step 2
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper on both sides.
Step 3
Cook the chicken in the skillet for 6-7 minutes on each side, or until cooked through and no longer pink in the center. Remove the chicken from the skillet and set aside to rest. Once rested, slice the chicken into thin strips.
Step 4
In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant.
Step 5
Add the asparagus to the skillet and cook for 3 minutes, stirring occasionally. Add the cherry tomatoes and cook for an additional 2 minutes until the vegetables are tender but still vibrant.
Step 6
Stir in the baby spinach and cook until just wilted, about 1 minute.
Step 7
Reduce the heat to low and add the lemon juice, lemon zest, heavy cream, and grated Parmesan cheese. Stir until the sauce is smooth and creamy. Season with salt and black pepper to taste.
Step 8
Add the cooked pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Step 9
Top the pasta with the sliced chicken and toss gently to combine. Garnish with fresh parsley, if desired.
Step 10
Serve immediately and enjoy your Spring Chicken Pasta!
Nutrition Facts
| Serving size | (1253.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2086.0 |
| Total Fat 102.3g | 0% |
| Saturated Fat 44.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 475.8mg | 0% |
| Sodium 3750.1mg | 0% |
| Total Carbohydrate 123.7g | 0% |
| Dietary Fiber 12.1g | 0% |
| Total Sugars 10.0g | |
| Protein 155.9g | 0% |
| Vitamin D 3.5IU | 0% |
| Calcium 831.6mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 1688.4mg | 0% |
Source of Calories