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Lemon Chicken Pasta

This light and tasty dish is the perfect weeknight meal!
Course Main Course
Cuisine American
Keyword chicken pasta, lemon pasta
Prep Time 10 minutes
Cook Time 15 minutes
Calories 2992kcal


  • 10 oz dried bow tie pasta
  • 1 Tbsp olive oil
  • 2 large chicken breasts boneless/skinless
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 Tbsp butter
  • 1 ½ Tbsp minced garlic
  • 1 lb asparagus trimmed and chopped
  • ¾ cup heavy cream
  • 2 Tbsp lemon juice
  • ½ cup shredded parmesan cheese
  • ½ cup shredded mozzarella cheese
  • 2 tsp fresh thyme – or – ¼ tsp dried thyme


  • Cook pasta according to box directions. Drain and set aside.
  • Over medium-high heat sauté chicken breast in olive oil. Sprinkle with ¼ tsp salt and ⅛ tsp pepper. Cook for 4-5 minutes, then set chicken aside.
  • In the same pan, lower heat to medium, then cook garlic and asparagus in butter until asparagus starts to turn bright green. The asparagus should become tender.
  • Whisk in cream, lemon juice, parmesan, mozzarella, remaining salt and pepper, and thyme. Simmer for 2-3 minutes.
  • Toss chicken and pasta in the pan until thoroughly coated. Garnish with fresh herbs and parmesan as desired.


Can be refrigerated for up to 4 days.


Serving: 4g | Calories: 2992kcal | Carbohydrates: 244g | Protein: 178g | Fat: 145g | Saturated Fat: 77g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 47g | Trans Fat: 1g | Cholesterol: 672mg | Sodium: 3136mg | Potassium: 3560mg | Fiber: 20g | Sugar: 18g | Vitamin A: 7853IU | Vitamin C: 54mg | Calcium: 1231mg | Iron: 17mg