Lemon asparagus chicken pasta

Hello everybody, it's John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Lemon asparagus chicken pasta. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Lemon asparagus chicken pasta is one of the most well liked of recent trending meals in the world. It's easy, it is quick, it tastes delicious. It's appreciated by millions every day. They are fine and they look wonderful. Lemon asparagus chicken pasta is something that I've loved my entire life.

Many things affect the quality of taste from Lemon asparagus chicken pasta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lemon asparagus chicken pasta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few components. You can cook Lemon asparagus chicken pasta using 17 ingredients and 5 steps. Here is how you cook it.

Ingredients and spices that need to be Get to make Lemon asparagus chicken pasta:

1. 1 lb. linguine or spaghetti
2. kosher salt
3. 1 tbsp. extra-virgin olive oil
4. 1 lb. boneless skinless chicken breasts
5. Freshly ground black pepper
6. 2 tsp. Italian seasoning
7. 2 tbsp. butter
8. 1 small red onion, chopped
9. 1 lb. asparagus, stalks trimmed and cut into thirds or quartered
10. 3/4 c heavy cream
11. 1/2 c. low-sodium chicken broth
12. Juice of 1 lemon
13. 3 cloves garlic, minced
14. 3/4 c. shredded mozzarella
15. 1/2 c. freshly grated Parmesan, plus more for garnish
16. 1 lemon, sliced into half moons
17. Freshly chopped parsley, for garnish

Instructions to make to make Lemon asparagus chicken pasta

1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
2. In a skillet over medium heat, heat olive oil. Add chicken and season with salt, pepper, and Italian seasoning. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest, then thinly slice.
3. To skillet, melt butter over medium heat. Add red onion and asparagus and season with salt and pepper. Cook until tender, 5 minutes, then add heavy cream, chicken broth, lemon juice, and garlic and simmer 5 minutes.
4. Stir in cheeses and let cook until melty, then add lemon slices and cooked linguine.
5. Top with sliced chicken and garnish with more Parmesan and parsley.

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