Lemon Herb Chicken & Asparagus Tagliatelle
There’s something truly delightful about a pasta dish that combines fresh, zesty lemon with fragrant herbs and tender chicken. This Lemon Herb Chicken & Asparagus Tagliatelle is exactly that—a bright, vibrant meal that feels both comforting and fresh. The tender chicken breasts soak up a lemony herb marinade, while crisp asparagus adds that perfect springtime crunch. Tossed with silky tagliatelle and a sprinkle of Parmesan, every bite is a celebration of simple, wholesome ingredients coming together. Whether you’re craving a weeknight dinner or a dish to impress guests, this recipe checks all the boxes.
Why It Deserves a Spot
This Lemon Herb Chicken & Asparagus Tagliatelle is more than just a meal; it’s a balanced, flavorful experience that’s easy enough for busy nights yet elegant enough for weekend dinners. The bright lemon zest and juice awaken your palate, while the combination of oregano and thyme brings an earthy depth that complements the chicken beautifully. Asparagus adds both color and texture, making the dish visually stunning and nutritionally rich. Plus, it’s a fantastic way to enjoy pasta that isn’t drowned in heavy cream or sauce, keeping things light but satisfying. It’s versatile, wholesome, and hits all the right notes for anyone who loves fresh, aromatic dishes.
What’s in the Bowl
- 2 boneless, skinless chicken breasts – for tender, juicy protein
- 2 tablespoons olive oil – to sauté and infuse flavor
- 2 lemons (zested and juiced) – the star of the dish, providing brightness
- 2 teaspoons dried oregano – adds an herbal, slightly peppery flavor
- 2 teaspoons dried thyme – for an earthy, aromatic note
- Salt and pepper – to season perfectly
- 8 ounces tagliatelle pasta – silky ribbons that soak up the sauce
- 1 bunch asparagus, trimmed and cut into 2-inch pieces – fresh, crunchy vegetable addition
- 2 cloves garlic, minced – for a subtle, savory punch
- 1/4 cup grated Parmesan cheese – adds richness and umami
- Fresh parsley for garnish – brightens and freshens the final dish
Toolbox for This Recipe
- Large pot – for boiling tagliatelle
- Large skillet or frying pan – to cook the chicken and asparagus
- Zester and juicer – to get the most out of your lemons
- Sharp knife – for trimming asparagus and slicing chicken
- Cutting board – for safe and efficient prep
- Tongs or pasta fork – for mixing pasta with sauce
- Grater – to freshly grate Parmesan
Lemon Herb Chicken & Asparagus Tagliatelle: From Prep to Plate
Step 1: Marinate the Chicken
In a medium bowl, combine the olive oil, lemon zest, lemon juice, dried oregano, dried thyme, salt, and pepper. Add the chicken breasts and coat them thoroughly with the marinade. Let them sit for at least 15 minutes—this lets the flavors penetrate the meat for juicy, flavorful chicken.
Step 2: Cook the Tagliatelle
Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
Step 3: Sauté the Chicken
Heat a large skillet over medium heat. Add the marinated chicken breasts and cook for 5-6 minutes per side, or until fully cooked through and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.
Step 4: Cook the Asparagus and Garlic
In the same skillet, add a little more olive oil if needed. Toss in the minced garlic and cook for about 30 seconds until fragrant. Add the asparagus pieces and sauté for 3-4 minutes until tender-crisp and vibrant green.
Step 5: Bring It All Together
Return the sliced chicken to the skillet with the asparagus. Add the cooked tagliatelle, a splash of the reserved pasta water, and the grated Parmesan cheese. Toss everything gently to combine, letting the cheese melt slightly and the pasta absorb the lemony herb flavors. Adjust seasoning with salt and pepper as needed.
Step 6: Garnish and Serve
Transfer the pasta to serving plates or a large bowl. Sprinkle with fresh parsley for a pop of color and a fresh finish. Serve immediately and enjoy a bright, herbaceous meal that’s both nourishing and delicious.
Tailor It to Your Diet
- Make it dairy-free: Swap Parmesan for a sprinkle of nutritional yeast or a dairy-free cheese alternative.
- Go gluten-free: Use gluten-free tagliatelle or another favorite gluten-free pasta.
- Boost the veggies: Add cherry tomatoes or spinach for extra color and nutrients.
- Make it spicier: Add a pinch of red pepper flakes when cooking the garlic.
Don’t Do This
- Don’t skip resting the chicken after cooking—it keeps the meat juicy and tender.
- Don’t overcook the asparagus; it should remain crisp and bright.
- Don’t forget to reserve pasta water—it helps bind the sauce and keeps the pasta from drying out.
- Don’t use pre-grated Parmesan—it doesn’t melt as well and lacks the fresh flavor of freshly grated cheese.
Storing, Freezing & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce. While you can freeze this dish, the texture of asparagus may change slightly after thawing. If freezing, consider storing pasta and chicken separately for best results.
Top Questions & Answers
Can I use other types of pasta for this recipe?
Absolutely! While tagliatelle is perfect for its ribbon-like shape, you can swap it out for fettuccine, linguine, or even penne if you prefer. Each will hold the lemon herb sauce beautifully.
Is it okay to use fresh herbs instead of dried?
Yes, fresh herbs can be used and will bring a brighter, more vibrant flavor. Use about three times the amount of fresh herbs as dried, since fresh herbs are less concentrated.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer; the internal temperature should reach 165°F (75°C). Alternatively, cut into the thickest part to ensure the juices run clear and the meat is no longer pink.
Can I make this recipe ahead of time?
You can prep the marinade and chop the asparagus in advance. However, it’s best to cook the chicken and pasta fresh to keep everything tender and flavorful. If you do assemble ahead, store components separately and combine just before serving.
More from the Kitchen
- Creamy Tuscan Salmon Tagliatelle – for another luscious pasta dish with a rich sauce and fresh herbs.
- Baked Three Cheese Chicken Penne – a cheesy, comforting pasta bake perfect for cozy nights.
- Lemon Dill Salmon Bowtie Pasta – a bright and herbaceous seafood pasta with fresh lemon and dill.
Wrap-Up
This Lemon Herb Chicken & Asparagus Tagliatelle is a testament to how simple ingredients can come together to create a dish that’s fresh, flavorful, and satisfying. The balance of lemony brightness, aromatic herbs, tender chicken, and crisp asparagus with silky pasta is truly irresistible. It’s a perfect meal to bring some sunshine to your table any day of the week. Whether you’re cooking for one or feeding a family, this recipe is sure to become a favorite in your rotation. Enjoy every bite!
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Lemon Herb Chicken & Asparagus Tagliatelle
Ingredients
Equipment
Method
- In a medium bowl, combine the olive oil, lemon zest, lemon juice, dried oregano, dried thyme, salt, and pepper. Add the chicken breasts and coat them thoroughly with the marinade. Let them sit for at least 15 minutes.
- Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
- Heat a large skillet over medium heat. Add the marinated chicken breasts and cook for 5-6 minutes per side, or until fully cooked through and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.
- In the same skillet, add a little more olive oil if needed. Toss in the minced garlic and cook for about 30 seconds until fragrant. Add the asparagus pieces and sauté for 3-4 minutes until tender-crisp and vibrant green.
- Return the sliced chicken to the skillet with the asparagus. Add the cooked tagliatelle, a splash of the reserved pasta water, and the grated Parmesan cheese. Toss everything gently to combine, letting the cheese melt slightly and the pasta absorb the lemony herb flavors. Adjust seasoning with salt and pepper as needed.
- Transfer the pasta to serving plates or a large bowl. Sprinkle with fresh parsley for a pop of color and a fresh finish. Serve immediately and enjoy.
Notes
- Rest the chicken after cooking to keep it juicy and tender.
- Do not overcook the asparagus; it should stay crisp and vibrant green.
- Reserve some pasta water to help bind the sauce and keep pasta moist.
- Use freshly grated Parmesan for better melting and flavor.
- For variations, try dairy-free cheese alternatives or gluten-free pasta.
