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Lemon-Asparagus Spaghetti with Basil Chicken
Lemon-Asparagus Spaghetti with Basil Chicken
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious pesto chicken atop lemon asparagus spaghetti, perfect for quick meals or entertaining guests.
Ingredients:
  • 0.5 (16 ounce) package spaghetti
  • 2 tablespoons olive oil, divided
  • 4 (5 ounce) skinless, boneless chicken breast halves
  • 0.25 cup basil pesto, or to taste
  • 1 bunch asparagus, cut into 2-inch pieces
  • 4 cloves garlic, chopped
  • 1 teaspoon red pepper flakes
  • 0.5 medium lemon, juiced
  • 1 cup shredded Parmesan cheese
  • salt and ground black pepper to taste
Instructions:
  • 1. Bring a large pot of salted water to a gentle boil. Cook spaghetti until al dente, about 12 minutes. Reserve some pasta water before draining.
  • While the spaghetti is cooking, heat 1 tablespoon of oil in a nonstick skillet over medium-high heat. Sear the chicken until browned, approximately 5 minutes. Flip the chicken, top each breast with a dollop of pesto, and continue cooking until no longer pink in the center, about 7 to 10 minutes more. Ensure doneness by checking with an instant-read thermometer - it should read at least 165 degrees F (74 degrees C) when inserted into the center.
  • In a separate pan over medium heat, warm the remaining oil. Sauté asparagus for 1 to 3 minutes until desired tenderness. Stir in garlic, pepper flakes, and lemon juice; cook for 1 minute. Toss in cooked spaghetti, a spoonful of pesto, and Parmesan cheese; mix until cheese melts. If needed, incorporate a tablespoon of the reserved pasta water to prevent sticking.
  • Dice the chicken and then sprinkle it on top of the spaghetti, making sure to season generously with salt and pepper for added flavor.

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