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

Scale

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)

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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.