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Lemon Garlic Chicken Pasta – Quick, Flavorful, Family-Friendly
Emily

Lemon Garlic Chicken Pasta – Quick, Flavorful, Family-Friendly

A one-pan Italian-American dish with tangy lemon, herbaceous garlic, and tender chicken. The silky sauce blends butter, broth, and Parmesan, balanced by earthy asparagus and pasta. Perfect for quick weeknight dinners or holidays.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 12 oz penne pasta (1.5 cups; use gluten-free pasta if needed)
  • 1 bunch fresh asparagus (7-8 stalks; trim and cut into 2-3" pieces)
  • 2 chicken breasts, butterflied (1.5 lbs total; free-range or organic preferred)
  • Salt and pepper (to taste; use sea salt for extra flavor)
  • Olive oil (1 tablespoon; extra virgin olive oil works best)
  • Butter (2 tablespoons; unsalted for better seasoning control)
  • Garlic (6 cloves; minced fresh garlic adds aroma)
  • Chicken broth (1 cup; low-sodium option recommended)
  • Milk/half and half (1 cup; use almond milk for dairy-free)
  • Dried thyme (½ teaspoon; fresh thyme can be substituted)
  • Parmesan cheese (⅓ cup + extra; peeled or shaved for best melt)
  • Lemon (½; use fresh lemon juice for acidity)

Method
 

  1. Trim asparagus, butterfly chicken breasts, and set all ingredients nearby
  2. Bring water to boil, add pasta + asparagus for last 5 minutes. Reserve ½ cup pasta water
  3. Heat oil in pan, cook chicken 4 minutes per side until 165°F internal temperature
  4. Add butter to pan, cook garlic for 30 seconds until fragrant
  5. Stir in chicken broth, milk/half and half, and thyme. Simmer 2-3 minutes until slightly thickened
  6. Incorporate Parmesan, lemon zest, and juice. Adjust seasoning
  7. Return chicken and asparagus to pan; add pasta and toss with sauce
  8. Cook 2-3 minutes until bubbly. Serve with extra Parmesan and lemon wedges

Notes

Use gluten-free pasta for dietary restrictions
Substitute almond milk for a dairy-free version
Replace dried thyme with fresh if available
Reserve pasta water to adjust sauce consistency
Shave Parmesan for even melting