If you are craving a dish that bursts with brightness, earthy freshness, and comforting satisfaction, this Lemon Rosemary Chicken Pasta with Asparagus and Spinach Recipe is an absolute must-try. Imagine tender chicken breasts infused with fragrant rosemary, sweet asparagus, and vibrant spinach all tossed with zesty lemon and perfectly cooked pasta. It’s the kind of meal that feels both elegant and effortlessly fresh, perfect for a weeknight dinner or impressing guests without stress. Trust me, once you make this, it will quickly become a favored staple in your recipe collection.
Ingredients You’ll Need
This Lemon Rosemary Chicken Pasta with Asparagus and Spinach Recipe shines because of its simple, fresh ingredients, each bringing unique flavors and textures that meld beautifully. From the crispness of fresh asparagus to the bright zing of lemon juice, each ingredient plays an essential role in creating a harmonious dish.
- Boneless Skinless Chicken Breasts: The star protein that’s tender and versatile, perfectly carrying the lemon and rosemary flavors.
- Pasta (8 ounces): Choose penne, fettuccine, or your favorite type for the base that soaks up the beautiful sauce.
- Fresh Asparagus: Adds a lovely crunch and subtle earthiness to balance the dish.
- Fresh Spinach: Brings a pop of green and a gentle sweetness when wilted.
- Extra Virgin Olive Oil (3 tablespoons): Adds richness and helps meld all the flavors together.
- Large Lemon (juiced): Provides bright acidity that lifts the entire dish.
- Garlic (3 cloves, minced): Delivers that aromatic depth which is essential for savory dishes.
- Fresh Rosemary (2 teaspoons, finely chopped): Infuses an earthy, piney fragrance that pairs beautifully with chicken and lemon.
- Salt and Black Pepper: Used to enhance and balance all the flavors just right.
- Parmesan Cheese (½ cup, grated): Adds a salty, nutty finish when sprinkled on top.
How to Make Lemon Rosemary Chicken Pasta with Asparagus and Spinach Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. This is key because salting the water seasons the pasta from the inside out, making every bite flavorful. Cook your chosen pasta until al dente according to the package instructions. Be sure to save a cup of the starchy pasta water before draining, which will come in handy later for the sauce.
Step 2: Prepare and Cook the Chicken
Heat a skillet over medium heat with 2 tablespoons of olive oil. Season your chicken breasts generously with salt, pepper, and half of the chopped rosemary. The fresh rosemary brings an herbaceous note that complements the lemon perfectly. Cook the chicken for about 6 to 7 minutes per side until golden and cooked through. Letting the chicken rest before slicing keeps it juicy and tender.
Step 3: Sauté Garlic
In the same skillet, add the remaining tablespoon of olive oil and toss in the minced garlic. Sauté for about 30 seconds just until the garlic releases its wonderful fragrance. This short cooking time prevents any bitter burnt garlic flavors while layering depth into your dish.
Step 4: Cook Asparagus and Spinach
Add the chopped asparagus to the skillet and cook for 3 to 4 minutes so it stays crisp-tender and bright green. Then, mix in the chopped spinach and cook another 2 to 3 minutes until it wilts beautifully, adding gorgeous color and a subtle sweetness.
Step 5: Combine Ingredients
Return the sliced chicken breast along with the cooked pasta back into the skillet. Pour in the reserved pasta water and freshly squeezed lemon juice. The pasta water helps create a silky sauce while the lemon juice brightens the entire mixture. Gently stir everything to combine, making sure all those fantastic flavors marry together.
Step 6: Final Seasoning and Toss
Sprinkle the remaining rosemary over the skillet and taste to adjust seasoning with more salt and pepper if needed. Toss the pasta mixture thoroughly so each bite is perfectly seasoned and balanced with that signature lemon rosemary aroma.
Step 7: Serve and Garnish
Dish out the pasta into warm bowls and sprinkle generously with freshly grated Parmesan cheese. A little drizzle of olive oil and garnishing with lemon wedges or extra rosemary takes this dish from simple to stunning, adding freshness and visual appeal.
How to Serve Lemon Rosemary Chicken Pasta with Asparagus and Spinach Recipe
Garnishes
Adding extra Parmesan and a few lemon wedges on the side invites diners to customize each bite with added creamy saltiness and zesty brightness. Scatter fresh rosemary sprigs for an elegant and fragrant touch that highlights the dish’s herbal heritage.
Side Dishes
This pasta pairs well with crisp, light salads like arugula with shaved fennel and a lemon vinaigrette or roasted cherry tomatoes for a burst of sweetness. A crusty artisan bread also makes an excellent partner, perfect for soaking up any extra sauce left on the plate.
Creative Ways to Present
For entertaining, serve the pasta family-style on a large platter garnished with vibrant greens and lemon slices. For a restaurant-style presentation, plate the pasta in neatly twirled nests with chicken slices fanned on top, finished with a Parmesan sprinkle and microgreens.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Rosemary Chicken Pasta with Asparagus and Spinach Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days. The flavors actually deepen overnight, making leftovers a tasty next-day treat.
Freezing
While freezing this pasta is possible, it’s best to do so without the asparagus and spinach, which can lose their texture. Freeze the chicken and pasta mixture separately in freezer-safe containers. Thaw overnight in the fridge before reheating to maintain the freshest flavor.
Reheating
Reheat leftovers gently in a skillet over medium heat with a splash of water or broth to help loosen the sauce and avoid drying out the chicken. Alternatively, microwave with a damp paper towel covering to keep moisture locked in.
FAQs
Can I use other herbs instead of rosemary?
Absolutely! While rosemary adds a unique piney flavor, thyme or oregano make great substitutes and bring their own lovely herbal profiles to the dish.
What is the best type of pasta to use?
Penne or fettuccine work wonderfully because their shapes hold the sauce well. However, feel free to experiment with other types like linguine or rotini based on your preference.
Can I make this dish vegetarian?
Yes! Simply omit the chicken and add extra asparagus, spinach, or even mushrooms for a hearty vegetarian version that’s just as satisfying.
How do I keep the asparagus crisp?
To maintain asparagus crunch, avoid overcooking by sautéing just until tender-crisp, about 3 to 4 minutes. You want them bright green with a little bite.
Is this recipe suitable for meal prep?
Definitely. It holds up well for a few days and can be quickly reheated, making it a delicious and nutritious option for packed lunches or busy weeknights.
Final Thoughts
This Lemon Rosemary Chicken Pasta with Asparagus and Spinach Recipe is truly a gem—simple ingredients coming together to create a fresh, flavorful, and satisfying meal. It’s the kind of dish that invites cozy dinners and impresses with its bright, herb-infused vibrancy. Give it a try and watch it become one of your go-to favorites, whether for family meals or casual entertaining.
Print
Lemon Rosemary Chicken Pasta with Asparagus and Spinach Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Lemon Rosemary Chicken Pasta with Fresh Asparagus and Spinach is a vibrant, healthy dish perfect for a satisfying weeknight dinner. Tender chicken breasts are seared to golden perfection and combined with fresh vegetables, pasta, and a zesty lemon-rosemary olive oil sauce. Finished with a touch of Parmesan, this recipe offers a delightful balance of flavors and textures that make for a refreshing yet comforting meal.
Ingredients
Protein
- 2 pieces Boneless Skinless Chicken Breasts (Each weighing about 6 ounces)
Pasta & Vegetables
- 8 ounces Pasta (penne or fettuccine recommended)
- 1 bunch Fresh Asparagus (Trimmed and cut into bite-sized pieces)
- 4 cups Fresh Spinach (Washed and roughly chopped)
Seasonings & Oils
- 3 tablespoons Extra Virgin Olive Oil
- 1 large Lemon (Juiced, yielding about 3 tablespoons)
- 3 cloves Garlic (Minced)
- 2 teaspoons Fresh Rosemary (Finely chopped)
- 1 teaspoon Salt (To taste)
- ½ teaspoon Black Pepper (To taste)
Cheese
- ½ cup Parmesan Cheese (Grated, for serving)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Cook the Chicken: Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Season the chicken breasts with salt, pepper, and half of the chopped rosemary. Cook the chicken for about 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and let it rest before slicing.
- Sauté Garlic: In the same skillet, add another tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Cook Vegetables: Add the chopped asparagus to the skillet and sauté for 3-4 minutes until slightly softened. Then add the chopped spinach and cook for an additional 2-3 minutes until wilted.
- Combine Ingredients: Return the sliced chicken to the skillet along with the cooked pasta. Pour in the reserved pasta water and lemon juice, stirring gently to combine all ingredients evenly.
- Season and Toss: Sprinkle the remaining rosemary over the mixture and adjust seasoning with additional salt and pepper as needed. Toss everything together and cook until heated through, about 1-2 minutes.
- Serve: Serve the pasta in bowls, topped with grated Parmesan cheese and a drizzle of olive oil. Garnish with lemon wedges and additional rosemary if desired for extra freshness and presentation.
Notes
- Be sure not to overcook the asparagus; it should remain tender-crisp for the best texture.
- Reserving pasta water helps create a silky sauce that binds the dish together.
- Use fresh rosemary for the best aroma and flavor infusion.
- Feel free to swap spinach with other leafy greens like kale or arugula.
- If you prefer a creamier sauce, add a splash of cream or a spoonful of ricotta when combining the pasta and chicken.
