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My Lemon Garlic Chicken Asparagus Pasta looks like something you’d order at a fancy bistro, but it literally takes 30 minutes! It’s zesty, garlicky, and seriously so good!
A Reader’s Review
OMG, I love this recipe. I used a Meyer lemon and it just melded so well with the garlic, cheese, chicken, and pasta! Yummy!! I will be making this again.
– Laraine
Why My Recipe Stands Above the Rest
- Perfect Asparagus: The asparagus cooks for just the right amount of time so it stays crisp and tender and doesn’t get mushy.
- Balance: My recipe has the perfect citrus to garlic ratio, so the flavors beautifully complement the tender chicken and delicate asparagus.
- Built-in Flavor Bombs: Using the same pan after searing the chicken means lots of flavor for the sauce. You’ll feel like a pro chef with that move!
Lemon Chicken Asparagus Pasta Ingredients
- Pasta Tip: My kids love bowtie pasta, but feel free to use penne, rotini, or even linguini pasta!
- Chicken: I like to cook and brown the chicken before slicing it. It gives it a nice golden texture on the outside, but keeps the inside of the chicken moist!
How to Make Lemon Garlic Chicken Asparagus Pasta
This one-pan pasta recipe comes together fast, in one pan, just like my Tuscan Garlic Chicken, and cleanup is a breeze. Follow the steps below to make this incredibly flavorful dinner in no time!
- Cook Pasta: Fill a large pot with water and bring it to a boil. Add dry bowtie pasta and cook according to package directions. Drain and set aside.
- Cook Chicken: Heat the olive oil in a large skillet over medium high heat. Season the chicken breast with salt and pepper and add it to the skillet. Cook the chicken for 5-8 minutes on each side or until browned and cooked through. Transfer to a plate and set aside.
- Cook Garlic: Returning to the same skillet, add the butter and melt over medium high heat. Add the garlic and cook for 30 seconds until fragrant.
- Saute Asparagus: Add the cut asparagus and saute for 1 minute, just until the asparagus turns bright green.
- Make Sauce: Whisk in the heavy cream, lemon juice and zest, garlic powder, dried thyme, and grated parmesan cheese. Allow the sauce to thicken and the cheese to melt, about 5 minutes.
- Toss and Serve: Add the cooked pasta to the skillet. Cut the cooked chicken into 1-inch pieces and add it to the skillet. Toss and stir everything together and season with additional salt and pepper to taste. Garnish with chopped fresh parsley and lemon slices for garnish, if desired.
How to Store Lemon Garlic Chicken Pasta
- In the Refrigerator: Once the chicken asparagus pasta has cooled, place it in an airtight container in your fridge. It will last for up to 3 days.
- To Reheat: Reheat leftovers in the microwave for 1-2 minutes at a time until they are warmed through. Sometimes I add a splash of heavy cream or milk to help moisten the pasta before warming it up!
Make it a Meal
If you love easy one-pan chicken dinners, try my Parmesan Garlic Mushroom Chicken or this Pasta Carbonara. Here are some ideas to make it a meal.
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Lemon Garlic Chicken Asparagus Pasta
Lemon Garlic Chicken Asparagus Pasta is made with sauteed chicken and tender asparagus, tossed in a delicious creamy lemon garlic sauce.
Ingredients
- 6 ounces dry bow tie pasta
- 1 tablespoon olive oil
- 2 boneless skinless chicken breasts
- salt and pepper to taste
- 3 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 pound trimmed and cut asparagus cut into 2-inch pieces
- ¾ cup heavy cream
- 1 zested and juiced lemon
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 ½ cups freshly grated Parmesan cheese
- chopped fresh parsley and lemon slices for garnish
Instructions
- Fill a large pot with water and bring it to a boil. Add 6 ounces dry bow tie pasta and cook according to package directions. Drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season 2 boneless skinless chicken breasts with salt and pepper to taste, and add them to the skillet. Cook the chicken for 5-8 minutes on each side or until browned and cooked through. Transfer to a plate and set aside.
- Returning to the same skillet, add 3 tablespoons unsalted butter and melt over medium-high heat. Add 1 tablespoon minced garlic and cook for 30 seconds until fragrant.
- Add 1 pound trimmed and cut asparagus and saute for 1 minute, just until the asparagus turns bright green.
- Whisk in ¾ cup heavy cream, 1 zested and juiced lemon, 1 teaspoon garlic powder, ½ teaspoon dried thyme, and 1 ½ cups freshly grated Parmesan cheese. Allow the sauce to thicken and the cheese to melt, about 5 minutes.
- Add the cooked pasta to the skillet. Cut the cooked chicken into 1-inch pieces and add it to the skillet. Toss everything together and season with additional salt and pepper to taste.
- Garnish with chopped fresh parsley and lemon slices, if desired.
Notes
Updated May 10, 2025
Nutrition
Calories: 663kcalCarbohydrates: 42gProtein: 35gFat: 40gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 135mgSodium: 686mgPotassium: 668mgFiber: 5gSugar: 6gVitamin A: 2096IUVitamin C: 22mgCalcium: 529mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Very nice recipe!
Very quick and easy to put together.
This recipe was very easy. However, sauce was a little to thick so I added 1/2 cup chicken broth.
Very tasty and a nice change from a red sauce.
Enjoyed it for supper tonight. Excellent!
OMG, I love this recipe. I used a Meyer lemon and it just melded so well with the garlic, cheese, chicken, and pasta! Yummy!! I will be making this again.
Wonderful dinner- guests asked for the recipe. Thyme was a listed ingredient but no instruction when to add. However; recipe was totally balanced without it. Substituted fresh basil for the parsley- both fantastic. Definitely a winner- will happily make again.
I love hearing this!
Really enjoyed this lovely dish!
Excellent dinner – a quick and easy winner with my husband and 10 year old.
Added a few sun-dried tomatoes but otherwise followed as written! Delicious!
Just one comment… you have dry thyme but reading the instructions, I dont see thyme added anywhere.
I made this for dinner tonight, with the only substitution being half-and-half for the heavy cream. I was afraid the lemon and garlic would overpower the asparagus and chicken, but it was a perfect balance of flavors. I sautéed some sliced baby portabella mushrooms for the shroom lovers in the family to add in. We will definitely have this again!!