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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Recipe Information
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
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
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.
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.
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.
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.
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.
Stir in the baby spinach and cook until just wilted, about 1 minute.
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.
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.
Top the pasta with the sliced chicken and toss gently to combine. Garnish with fresh parsley, if desired.
Serve immediately and enjoy your Spring Chicken Pasta!
Nutrition Facts
Calories |
2086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.3 g | 131% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 3750 mg | 163% | |
| Total Carbohydrate | 123.7 g | 45% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 10.0 g | ||
| Protein | 155.9 g | 312% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 832 mg | 64% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1688 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
