Creamy Lemon Pasta with Chicken and Asparagus
This is a dish that your whole family can agree on and you’ll be happy with the fact that you have two fewer pans to clean since the sauce and pasta cooks easily in the same pan with a quick drain. The ingredients are a match made in heaven. Asparagus and lemon go so well together, each perfectly complimenting the other so you can’t go wrong by adding the two to chicken and pasta – especially when you’re going to be adding in Neufchatel cheese and a toss with parmesan cheese! You can experiment with your herbs and spices, like onion powder, garlic powder, Italian seasoning, oregano, thyme, and dill. If you want a little spice, you can also add some red pepper flakes—YUM.
I love the fact that this was so easy yet so flavorful and delicious. And of course, I’m always a fan of creamy pasta, especially when it doesn’t have 2 cups of heavy cream and a stick of butter. Don’t get me wrong I absolutely love butter and cream but I generally save those extra calories for dessert, plus I’m not a big fan of heavy pastas. This lemon cream sauce isn’t heavy and it even reheats well (unlike those fat-heavy chicken pasta recipes that curdle up and separate into a greasy mess when reheated). Store your leftovers in an airtight container for 3-4 days and enjoy them for lunch! Try it out soon, I hope you love this lemon chicken pasta recipe enough that it makes it to your dinner rotation!
