Chicken Asparagus Pasta

Chicken Asparagus Pasta

from maplejubilee.com
30 min

This creamy Chicken Asparagus Pasta is an easy 30-minute meal made with fresh veggies and tender chicken. Super filling and delicious!

Ingredients

  • 8 oz. linguine pasta*
  • 1 lb. asparagus
  • 2 boneless, skinless chicken breasts
  • 1 tsp fine sea salt
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 1/2 Tbsp olive oil
  • 1 Tbsp butter
  • 2 garlic cloves, minced
  • 1/2 cup chicken broth
  • 2 Tbsp fresh lemon juice, optional*
  • 1 cup heavy cream
  • 1/2 cup grated parmesan
  • 1/4 tsp dried oregano
  • 1/2 cup frozen peas
  • salt and pepper to taste

Directions

  1. 1

    Bring a large pot of salted water to a boil. Add the linguine pasta and cook according to the package instructions.

  2. 2

    While the pasta is boiling, wash the asparagus then trim off the thick woody stem at the end of the asparagus spears. Cut the asparagus into 1-inch pieces.

  3. 3

    When the pasta has 2-3 minutes left on the cook time, add the chopped asparagus to the boiling water. Allow the asparagus to cook with the pasta until the pasta is tender. Drain the pasta and asparagus in a colander and set it aside.

  4. 4

    Cut the chicken breasts in half lengthwise to create 4 thinner chicken cutlets. Cover the chicken with plastic wrap or parchment paper and pound the chicken with a meat mallet to even out the breasts. Mix the salt, black pepper, and garlic powder together in a small dish. Season the chicken breasts on both sides with the spice mix.

  5. 5

    In a large deep skillet, heat the olive oil over medium heat. Once the skillet is hot add all 4 chicken breasts. Cook until done, about 4 minutes on each side, or until the internal temperature reaches 165°F. Remove the cooked chicken breasts to a clean plate and cover with foil to keep warm.

  6. 6

    In the same skillet, reduce the heat to medium-low, and add the butter and the minced garlic. Sauté the garlic for 30 seconds. Now add the chicken broth and lemon juice (optional). Scrape up any brown bits that are stuck to the bottom of the pan.

  7. 7

    Stir in the heavy cream, grated parmesan cheese, frozen peas, and dried oregano. Taste the sauce and add a little more salt and pepper to taste (if necessary). Allow the sauce to simmer for 3 minutes. Add in the cooked pasta and asparagus and mix well.

  8. 8

    Slice the chicken breasts into strips or cut into bite-sized pieces. Add the chicken to the skillet. Season with additional salt and pepper to taste. Serve with more grated parmesan and enjoy! 675kcal