Lemon Asparagus and Chicken Pasta Recipe

Comfort food comes in all shapes and sizes. It really just requires you knowing what you like. While this Lemon Asparagus and Chicken Pasta recipe may not be as creamy as similar dishes, its one worth returning to in the spring and summer. Any chicken pasta feels like a comfort food, but the pasta needs to match the season. Asparagus are best between the months of March and June, and lemon juice can help enhance flavors but also provide a nice exclamation point to the meal. This recipe also includes red pepper flakes for a little kick, four garlic cloves, and Parmesan cheese.

What helps bring the saucy texture in this recipe is pesto. Basil is fresh and summery and helps make this recipe a bright creation. If you want the freshest pasta you can make, prepare a homemade pesto sauce instead. Store-bought pesto jars are great because they can cut down on the prep time, but try to buy the freshest pesto at the grocery store.

This pasta recipe uses spaghetti noodles, and there likely isn't a more classic option. Spaghetti is always well stocked in stores as well as a few other classic options. Of course, you can use what noodles you have on hand. Pasta is pasta, so feel free to substitute or add ingredients as you see fit. This recipe benefits from its simplicity though, so enjoy the fresh ingredients and comforting flavors.

Ingredients

• (16 ounce) package spaghetti
• 2 tablespoons olive oil, divided
• 4 (5 ounce) skinless, boneless chicken breasts
• cup basil pesto, or to taste
• 1 bunch asparagus, cut into 2-inch pieces
• lemon, juiced
• 4 cloves garlic, chopped
• 1 teaspoon red pepper flakes
• 1 cup shredded Parmesan cheese
• Salt and freshly ground black pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook, stirring occasionally, until the pasta is tender yet firm to the bite, about 12 minutes. Drain the pasta, reserving a little pasta water for later use.
2. While the pasta is cooking, heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 5 minutes per side. Flip the chicken, add a dollop of pesto to each breast, and continue cooking for an additional 7 to 10 minutes until the chicken is no longer pink in the center. An instant-read thermometer inserted into the center should read at least 165F (74C).
3. In a separate skillet, heat the remaining tablespoon of olive oil over medium heat. Add the asparagus and cook, stirring occasionally, for 1 to 3 minutes, depending on your desired tenderness. Add lemon juice, garlic, and red pepper flakes, and cook for another minute.
4. Once the asparagus is cooked, add the drained pasta, a dollop of pesto, and Parmesan cheese to the skillet. Stir until the cheese is melted. If the mixture starts sticking to the skillet, add a tablespoon of the reserved pasta water to loosen the sauce.
5. Slice the cooked chicken into strips and place it on top of the pasta. Season with salt and freshly ground black pepper to taste.

Nutrition Facts (per serving)