How to Make Lemon-Asparagus Spaghetti with Basil Chicken - A Step-by-Step Guide

There's something about the combination of lemon, asparagus, and basil that just screams springtime. And when you add in some perfectly cooked spaghetti and tender, flavorful chicken, you've got a winning dish that's sure to become a new family favorite.

This Lemon-Asparagus Spaghetti with Basil Chicken recipe is a great way to take advantage of the abundance of fresh asparagus that's in season during the spring months. The bright, zesty flavor of the lemon pairs perfectly with the ea...

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Ingredients

  • ½ (16 ounce) package spaghetti
  • 2 tablespoons olive oil, divided
  • 4 (5 ounce) skinless, boneless chicken breast halves
  • ¼ cup basil pesto, or to taste
  • 1 bunch asparagus, cut into 2-inch pieces
  • 4 cloves garlic, chopped
  • 1 teaspoon red pepper flakes
  • ½ medium lemon, juiced
  • 1 cup shredded Parmesan cheese
  • salt and ground black pepper to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Servings: 4
  • Yield: 4 servings

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving some pasta water.
  • While spaghetti is cooking, heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Flip, add a dollop of pesto to each breast, and continue to cook, flipping as needed, until no longer pink in the centers, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Heat remaining oil in a separate pan over medium heat. Add asparagus and cook for 1 to 3 minutes, depending how tender you like it. Add garlic, pepper flakes, and lemon juice; cook for 1 minute. Add cooked spaghetti, a dollop of pesto, and Parmesan cheese; stir until cheese melts. Add a tablespoon of the reserved pasta water if cheese begins to stick to the pan.
  • Chop chicken and add on top of spaghetti. Season with salt and pepper.
  • Nutrition

    616 cal.

    • Total Fat: 24g
    • Saturated Fat: 8g
    • Cholesterol: 100mg
    • Sodium: 535mg
    • Total Carbohydrate: 51g
    • Dietary Fiber: 5g
    • Total Sugars: 4g
    • Protein: 50g
    • Vitamin C: 19mg
    • Calcium: 428mg
    • Iron: 6mg
    • Potassium: 707mg