Why This Recipe Works

Our Pasta with Lemony Chicken and Asparagus recipe—which uses two great spring flavors of lemon and asparagus—brings something fresh to a quick weeknight dinner. There’s no real sauce needed for this pasta recipe. Instead, lemon juice, Parmesan cheese, and reserved pasta cooking water are simply mixed with the cooked pasta and sautéed pieces of garlicky chicken and asparagus. The ruffled nooks and crannies of campanelle pasta (also called bellflowers) work great in this pasta recipe, but penne is an acceptable substitute. Liberally salting the cooking water seasons the pasta from the very first step. Patting the chicken dry with paper towels ensures it will brown, and slicing it thin allows it to cook quickly. We took care to choose high-quality, imported Parmesan for the best flavor—purchased, pregrated Parmesan can be bland and dry in this pasta recipe.

Before You Begin

The ruffled nooks and crannies of campanelle pasta (also called bellflowers) work great here, but penne is an acceptable substitute.

Instructions

Bring 4 quarts water to boil in large pot. Pat chicken dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Cook half of chicken until golden, 1 to 2 minutes per side. Transfer to bowl. Repeat with additional 1 tablespoon butter and remaining chicken.

Add additional 1 tablespoon butter and asparagus to empty skillet and cook until asparagus is just tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to bowl with chicken and cover to keep warm.

Add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 1/2 cup cooking water. Drain pasta and return to pot. Add remaining butter, chicken, asparagus, lemon juice, cheese, and parsley to pot and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve.