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Lemon Rosemary Chicken Pasta with Fresh Asparagus and Spinach

A vibrant and flavorful dish that combines tender chicken, zesty lemon, and aromatic rosemary with fresh asparagus and spinach.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Large Pot
  • Skillet
  • Mixing Bowl

Ingredients

Ingredients

  • 2 pieces Boneless Skinless Chicken Breasts Each weighing about 6 ounces.
  • 8 ounces Pasta Choose your favorite type, such as penne or fettuccine.
  • 1 bunch Fresh Asparagus Trimmed and cut into bite-sized pieces.
  • 4 cups Fresh Spinach Washed and roughly chopped.
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 large Lemon Juiced, yielding about 3 tablespoons.
  • 3 cloves Garlic Mince for robust flavor.
  • 2 teaspoons Fresh Rosemary Finely chopped.
  • 1 teaspoon Salt To taste.
  • ½ teaspoon Black Pepper To taste.
  • ½ cup Parmesan Cheese Grated, for serving.

Instructions

  • 1. 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.
  • 2. Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once warmed, season the chicken 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 and let rest before slicing.
  • 3. In the same skillet, add another tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds until fragrant.
  • 4. Add the chopped asparagus and sauté for 3-4 minutes until slightly softened. Then add the chopped spinach and cook for an additional 2-3 minutes until wilted.
  • 5. 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.
  • 6. Sprinkle the remaining rosemary over the mixture and adjust seasoning with salt and pepper. Toss everything together until heated through.
  • 7. 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.

Notes

Store leftovers in an airtight container for up to three days. Reheat gently on the stove or in the microwave.