Description
A delicious and creamy lemon grilled chicken served with asparagus and artichoke pasta. This recipe features tender grilled chicken breasts paired with crisp-tender grilled asparagus and a luscious cream cheese and parmesan sauce infused with fresh lemon zest and juice. Perfect for a quick, flavorful dinner in about 30 minutes.
Ingredients
Chicken
- 1/2 pound boneless and skinless chicken breast
- Salt and pepper to taste
Asparagus
- 1 pound asparagus, washed and trimmed
- 1 tablespoon oil
- Salt and pepper to taste
Pasta and Sauce
- 8 ounce fettuccine (gluten-free for gluten-free option)
- 1 tablespoon butter
- 2 cloves garlic, chopped
- 4 ounces cream cheese (reduced fat), room temperature, cubed
- 1/2 cup parmigiano reggiano (parmesan), grated
- 1 cup milk (or broth or pasta water)
- 1 (14 ounce) can artichoke hearts, coarsely chopped
- 1 lemon, juice and zest
- 2 tablespoons parsley, chopped
- Salt and pepper to taste
Instructions
- Prepare and Grill Chicken: Season the chicken breasts with salt and pepper. Grill over medium-high heat for about 3-5 minutes per side, or until fully cooked and juices run clear. Once cooked, set aside to rest.
- Grill Asparagus: Toss the asparagus spears with oil, salt, and pepper. Grill over medium-high heat until they are crisp-tender and slightly charred, about 3-5 minutes. Remove from grill, let cool slightly, then slice into bite-sized pieces.
- Cook Pasta: While the chicken and asparagus are grilling, cook the fettuccine pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water if desired.
- Make Sauce: In a pan over medium heat, melt the butter. Add chopped garlic and cook until fragrant, about 1 minute. Add the cubed cream cheese and allow it to melt completely while stirring.
- Combine Sauce Ingredients: Mix in the grated parmesan, milk (or broth/pasta water), and coarsely chopped artichoke hearts. Stir continuously and cook until cheese is fully melted and sauce is smooth.
- Finish Pasta: Add the cooked pasta to the sauce along with the lemon juice, lemon zest, and chopped parsley. Mix well to coat the pasta thoroughly with the creamy sauce. Season with salt and pepper to taste.
- Serve: Plate the creamy lemon pasta topped with sliced grilled chicken and grilled asparagus pieces. Enjoy immediately while warm.
Notes
- For a gluten-free version, use gluten-free fettuccine.
- You can substitute milk with vegetable broth or reserved pasta water for a lighter sauce.
- Make sure the cream cheese is at room temperature for easier melting and a smoother sauce.
- Feel free to add crushed red pepper flakes for a spicy kick.
- If you do not have a grill, chicken and asparagus can be cooked on a grill pan or under the broiler.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
