Lemon, chicken & asparagus pasta

Lemon chicken & asparagus pasta

Course Chicken, Dinner, Lunch, Pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Alida Ryder


  • 2 large chicken breasts thinly sliced
  • 2 garlic cloves finely chopped
  • 100 ml chicken stock
  • 100 ml cream
  • juice and zest of 1 lemon
  • 200 g asparagus washed and woody ends snapped off
  • salt & pepper to taste
  • 500 g linguini/ long pasta of your choice
  • fresh Parmesan to serve


  • Bring a large pot of salted water to the boil for the pasta.
  • In a saucepan, sauté the chicken in olive oil until golden and cooked through. Add the garlic, chicken stock, cream and allow to simmer gently.
  • Chop the asparagus stalks and slice the heads in half.
  • By this time, the water for the pasta should be boiling, add the pasta to the water and allow to cook.
  • Add the lemon juice and the asparagus to the sauce and allow to cook for 5 minutes. Season to taste and remove from the heat.
  • When the pasta is cooked, drain and toss with the sauce.
  • Serve with extra lemon and a grating of Parmesan.