It’s 70 degrees today and something about warmer weather makes me crave lemons. I adore them! (Side note: If you haven’t tried my Lemon Bar recipe, you must! They’re incredible!) This quick & easy pasta dish requires just 1 fresh lemon and tastes amazing. It got rave reviews from the whole family, even the picky 2 year-old and the claims-he’s-not-picky-but-he-really-is, Father-In-Law. It’s the perfect Spring weeknight meal.
Creamy Lemon Pasta with Chicken & Asparagus
Adapted from Kraft Creamy Lemon Pasta
- 1 lb. spaghetti, uncooked
- 1 lb. fresh asparagus spears, trimmed
- 3 cups cooked, diced chicken
- 8 oz. block of cream cheese (or Neufchatel cheese, like I used)
- 3 cloves garlic
- 2 TBSP fresh lemon juice, plus 1 tsp lemon zest
- 1 chicken bouillon cube
- 1/4 cup grated Parmesan cheese
- 1 1/2 cups of the water noodles were boiled in
Cook spaghetti in large saucepan as directed on package, using only half the salt. Meanwhile, chop asparagus into 1/2″- 3/4″ segments. My pasta required 9 minutes to cook. After 4 minutes, add the chopped asparagus to the boiling pasta, allowing it to cook it for 5 minutes.
Drain spaghetti and asparagus, reserving 1 1/2 cups of the cooking water. Whisk reserved water, cream cheese, garlic, lemon juice and bouillon in the sauce pan until smooth. Add in chicken and heat just until warm.
Return spaghetti to saucepan with sauce and mix lightly. Cook on medium heat 3 min. or until heated through, stirring frequently. Add in lemon zest. Serve sprinkled with Parmesan cheese.