Creamy Lemon Garlic Chicken & Asparagus Fettuccine

A silky, restaurant-style pasta with juicy chicken, crisp-tender asparagus, and a bright lemon-garlic cream sauce that clings to every strand.

Ingredients

• 12 oz (340g) fettuccine pasta
• 1 lb (450g) chicken breast (or thighs), sliced into 1/2-inch strips
• 1 lb (450g) asparagus, woody ends trimmed, cut into 2-inch pieces
• 3 tbsp olive oil, divided
• 4 garlic cloves, finely minced (pantry staple)
• 1 tsp kosher salt (plus more for pasta water)
• 1/2 tsp black pepper
• 1 tsp Italian seasoning (pantry staple)
• 1/2 tsp crushed red pepper flakes (optional, pantry staple)
• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) chicken stock or water (pantry staple)
• 1 lemon: 1 tsp zest + 2 tbsp juice (or to taste)
• 1/2 cup (50g) finely grated Parmesan cheese
• 2 tbsp butter (pantry staple)
• 2 tbsp chopped parsley (optional, pantry staple)

Method

• 1

  Step 1: Boil pasta

  Bring a large pot of water to a boil and salt it well (it should taste like the sea). Cook fettuccine until just al dente per packet time. Reserve **1 cup pasta water**, then drain.

• 2

  Step 2: Season and sear chicken

  Toss chicken with **1/2 tsp salt, pepper, Italian seasoning**, and **red pepper flakes** (if using). Heat **2 tbsp olive oil** in a large skillet over medium-high heat. Sear chicken in a single layer for **3–4 minutes per side** until golden and just cooked through. Transfer to a plate.

• 3

  Step 3: Cook asparagus

  In the same skillet, add **1 tbsp olive oil** if the pan looks dry. Add asparagus with a pinch of salt and cook **2–3 minutes**, tossing, until bright green and crisp-tender (not mushy).

• 4

  Step 4: Build the sauce

  Lower heat to medium. Add **butter** and **garlic**; stir until fragrant, **30 seconds**. Pour in **chicken stock** and simmer **1 minute**, scraping up the browned bits (that’s flavor). Add **cream**, then simmer **2–3 minutes** until lightly thickened.

• 5

  Step 5: Finish with lemon and Parmesan

  Stir in **Parmesan** until melted and smooth. Add **lemon zest** and **1–2 tbsp lemon juice**. If the sauce seems thick, loosen with a splash of reserved pasta water until it’s glossy and coats the back of a spoon.

• 6

  Step 6: Toss and serve

  Add drained pasta, chicken (and juices), and asparagus to the skillet. Toss **1–2 minutes** until everything is coated and warmed through. Taste and adjust salt, pepper, and lemon. Finish with parsley and extra Parmesan if you like.

Tips

• **Sauce consistency trick:** Cream sauces tighten quickly off the heat—use reserved pasta water a little at a time to keep it silky.
• **No heavy cream?** Use half-and-half; simmer a little longer and add a touch more Parmesan to help thicken.
• **Extra flavor boost:** Add a pinch more lemon zest right at the end for a fresh, “popped” aroma.
• **Storage:** Refrigerate up to **3 days**. Reheat gently with a splash of water/stock to revive the sauce.
• **Serve with:** A simple side salad or toasted garlic bread (pantry staple) to mop up the sauce.

Nutrition (per serving, estimate)