Creamy Lemon Chicken Fettuccine with Asparagus
Seared chicken and asparagus tossed with fettuccine in a garlicky lemon cream sauce.
Ingredients
Main Ingredients
- 12 oz fettuccine
- 2 large boneless, skinless chicken breasts about 1 1/4 lb total
- 1 tbsp olive oil
- 1 lb asparagus woody ends trimmed, cut into 2-inch pieces
- 3 tbsp butter
- 4 cloves garlic minced
- 1 ¼ cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- 1 lemon zested
- 3 tbsp fresh lemon juice
- ½ cup reserved pasta water
- salt, pepper, and chopped parsley to taste
Instructions
Cooking
- Pat the chicken dry and season with salt and pepper. Cook in the olive oil over medium-high heat for about 5 to 7 minutes per side until golden and 165 degrees F in the center. Rest 5 minutes, then slice.
- Cook the fettuccine in well-salted water according to the package directions, adding the asparagus for the last 2 to 3 minutes. Reserve 1/2 cup of pasta water, then drain.
- Wipe out the skillet, melt the butter over medium heat, and cook the garlic for 30 seconds. Add the cream and simmer gently for 3 to 4 minutes until slightly thickened.
- Whisk in the Parmesan until melted and smooth, then remove the pan from the heat.
- Stir in the lemon zest and juice, add the pasta, asparagus, and a splash of pasta water, and toss to coat. Fold in the sliced chicken and top with parsley.
Notes
Nutrition values are an estimate and vary by brand. Add the lemon off the heat to keep the sauce from separating. Use heavy cream for the most stable sauce. Refrigerate leftovers within 2 hours and reheat gently with a splash of cream or milk.