Lemon Herb Chicken Pasta

How to Make Lemon Herb Chicken Pasta

1. 1

   Step 1: Cook the pasta

   Bring a large pot of water to a rapid boil and add 1 teaspoon of the kosher salt and pepper. Add the pasta and cook until just al dente according to package directions, stirring occasionally. Before draining, reserve 1 cup of the starchy pasta cooking water then drain the pasta and set aside.

   For this step

   • 12 ozDry pasta (penne or linguine)
   • 1 tspKosher salt and freshly ground black pepper
   
2. 2

   Step 2: Season and sear the chicken

   Pat the chicken pieces dry and season lightly with the salt-and-pepper mixture. Heat the olive oil in a large wide skillet over medium-high heat, then add the chicken in a single layer and cook until golden and cooked through, about 5–7 minutes, turning once. Add the minced garlic in the last minute to become fragrant, then transfer the chicken to a plate and keep warm.

   For this step

   • 1 lbBoneless skinless chicken breasts, trimmed and cut into 1" pieces
   • 2 tbspExtra-virgin olive oil
   • 3 clovesGarlic, minced
   
3. 3

   Step 3: Sauté the asparagus

   Using the same skillet, add a little more oil if needed and add the trimmed asparagus pieces. Sauté over medium-high heat until bright green and tender-crisp, about 3–4 minutes, seasoning lightly. Remove the asparagus to the plate with the chicken.

   For this step

   • 12 ozAsparagus, trimmed and cut into 1–2" pieces
   
4. 4

   Step 4: Make the lemon-herb pan sauce

   Reduce the heat to medium and pour the chicken broth into the skillet, scraping up any browned bits from the bottom. Stir in the lemon juice and zest and simmer until slightly reduced, about 2–3 minutes. Add about 1/2 cup of the reserved pasta water to loosen the sauce and adjust the texture as needed.

   For this step

   • 1 cupLow-sodium chicken broth
   • 1 pieceLemon (zest and juice from 1 lemon)
   
5. 5

   Step 5: Toss everything and finish

   Return the chicken and asparagus to the skillet and add the drained pasta, tossing to coat evenly in the lemony broth. Stir in the grated Parmesan so it melts into the sauce, and add the chopped herbs. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon, then serve immediately.

   For this step

   • 1/2 cupGrated Parmesan cheese
   • 1/4 cupFresh herbs (flat-leaf parsley and basil), chopped
   

1. Bring a large pot of water to a rapid boil and add 1 teaspoon of the kosher salt and pepper. Add the pasta and cook until just al dente according to package directions, stirring occasionally. Before draining, reserve 1 cup of the starchy pasta cooking water then drain the pasta and set aside.
2. Pat the chicken pieces dry and season lightly with the salt-and-pepper mixture. Heat the olive oil in a large wide skillet over medium-high heat, then add the chicken in a single layer and cook until golden and cooked through, about 5–7 minutes, turning once. Add the minced garlic in the last minute to become fragrant, then transfer the chicken to a plate and keep warm.
3. Using the same skillet, add a little more oil if needed and add the trimmed asparagus pieces. Sauté over medium-high heat until bright green and tender-crisp, about 3–4 minutes, seasoning lightly. Remove the asparagus to the plate with the chicken.
4. Reduce the heat to medium and pour the chicken broth into the skillet, scraping up any browned bits from the bottom. Stir in the lemon juice and zest and simmer until slightly reduced, about 2–3 minutes. Add about 1/2 cup of the reserved pasta water to loosen the sauce and adjust the texture as needed.
5. Return the chicken and asparagus to the skillet and add the drained pasta, tossing to coat evenly in the lemony broth. Stir in the grated Parmesan so it melts into the sauce, and add the chopped herbs. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon, then serve immediately.