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Creamy One-Pot Lemon Chicken Pasta Recipe Easy Spring Vegetables Dinner

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A quick and easy one-pot lemon chicken pasta with spring vegetables, featuring a creamy sauce with bright lemon flavors and minimal cleanup.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 8 oz penne or rigatoni pasta
  • 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 cup fresh or frozen peas
  • 3 cups chicken broth (homemade or low-sodium store-bought)
  • 1 cup heavy cream or half-and-half (or whole milk for a thinner sauce)
  • Juice and zest of 1 large lemon
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • Salt and freshly ground black pepper, to taste
  • 1 tsp dried Italian herbs or herbes de Provence (optional)
  • ½ cup grated Parmesan cheese
  • 2 tbsp olive oil (extra virgin preferred)
  • A handful of chopped parsley or basil for garnish (optional)

Instructions

  1. Trim and chop the asparagus into 1-inch pieces. Cut chicken breasts into bite-sized cubes. Chop the onion finely and mince the garlic. Grate the Parmesan cheese and zest and juice the lemon.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until browned but not fully cooked through, about 3-4 minutes per side. Remove chicken and set aside.
  3. Lower heat to medium. Add chopped onion to the same pan and cook until softened and translucent, about 3 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
  4. Pour in chicken broth and heavy cream, stirring to combine. Sprinkle in dried Italian herbs if using. Add dry pasta, ensuring it is submerged in the liquid. Bring to a gentle boil.
  5. Reduce heat to medium-low, cover with lid slightly ajar, and simmer. Stir every few minutes to prevent sticking. After about 6 minutes, add the partially cooked chicken back into the pan. Continue cooking until pasta is al dente and chicken is cooked through, about 10-12 minutes total.
  6. Stir in asparagus, peas, lemon zest, and lemon juice. Cook uncovered for another 3 minutes until asparagus is tender-crisp and peas are heated through.
  7. Remove from heat. Stir in grated Parmesan cheese until melted and sauce is creamy. Taste and adjust salt and pepper as needed.
  8. Garnish with fresh parsley or basil and serve hot.

Notes

Do not overcook chicken upfront to keep it juicy. Use a wide pan with a lid to cook pasta evenly. Stir gently but regularly to prevent sticking. Add lemon juice at the end off the heat to avoid curdling. If sauce is too thick, add broth or cream; if too thin, simmer uncovered to reduce. Frozen peas and asparagus can be used. For dairy-free, substitute heavy cream with coconut cream and Parmesan with nutritional yeast.

Nutrition

Keywords: one-pot, lemon chicken pasta, creamy pasta, spring vegetables, easy dinner, quick meal, weeknight dinner

Find it online: https://prismtaste.com/creamy-one-pot-lemon-chicken-pasta-recipe-easy-spring-vegetables-dinner/