One Pan Creamy Lemon Pasta with Chicken and Asparagus

What you need:

• 1 lb. boneless, skinless chicken breasts, diced
• 1 1/2 Tbsp. olive oil
• Salt and pepper
• 1 1/2 Tbsp. butter
• 1 Tbsp. minced garlic cloves
• 1 can (14.5 oz) chicken broth
• 1 3/4 cup water
• 10 oz. penne pasta
• 1 lb. asparagus, diced into 1-inch pieces
• 4 oz. Neufchatel cheese, diced into 8 pieces
• 1/2 cup shredded Parmesan cheese
• 2 tsp. lemon zest
• 2 Tbsp. lemon juice
• Chopped fresh parsley for garnish

Directions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add chicken to skillet and season with salt and pepper.
3. Cook until cooked through and golden brown, then set aside and keep warm.
4. In the same skillet, add butter and melt.
5. Add garlic and saute for 30 seconds.
6. Then add broth and water and scrape up any browned bits.
7. Season with salt and pepper and bring to a boil. Add pasta.
8. Cover and allow to boil for 8 to 9 minutes, stirring occasionally.
9. Sprinkle asparagus over the top.
10. Cover and allow to boil for 4 to 5 more minutes until asparagus is tender and pasta is cooked al dente. If needed, add more broth.
11. Add in Neufchatel cheese, Parmesan cheese, lemon zest, and lemon juice. Stir until cheeses melt. Then stir in chicken.
12. Remove from heat, cover, and let rest for a few minutes for the sauce to thicken.
13. Sprinkle with parsley and serve.

Recipe from Cooking Classy

Posted on Fantastical Sharing of Recipes