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Rich & creamy lemon herb chicken Alfredo with crunchy asparagus. The sauce is loaded with plenty of lemon and garlic for a refreshing twist on a classic chicken Alfredo.

This homemade Alfredo sauce is quick & easy to put together perfect for a weeknight dinner with the family. We added some crunchy bite-sized pieces of asparagus with thick cut slices of chicken. To finish off the pasta we added tons of Parmesan cheese, fresh cracked pepper and parsley.

We chose linguini as our desired noodle for this recipe. Personally, I find linguini easier to plate for a beautiful presentation but feel free to use what you have in your pantry, pasta’s like fettuccini or penne will work just fine.  

The intense hints of lemon in the pasta work really well to compliment the Alfredo sauce. Feel free to cut down the amount of lemon used if you prefer subtle hints of lemon as this pasta really resembles a limone pasta.

We like to cook the chicken and asparagus first that way they have time to rest while you make the sauce plus the chicken is much easier to slice into nice perfect thick slices once it has cooled. On the chicken we decided to keep the seasoning very simple. We simply rubbed the chicken breasts with olive oil and coated them with salt, pepper and oregano and grilled them. For the asparagus we did the same thing, a simple coating of olive oil, salt and pepper and grilled them. We left a bit of crunch to the asparagus since they will be coated in the Alfredo sauce and the crunch adds a nice texture to each bite.

For the sauce, whisk all the ingredients in one pot, once its ready toss in the pasta, chicken and asparagus and within 30 minutes you have a delicious creamy pasta with lemon ready to serve.




Rich & creamy lemon herb chicken Alfredo with crunchy asparagus. The sauce is loaded with plenty of lemon and garlic for a refreshing twist on a classic chicken Alfredo.

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Weeknight Dinners
Servings: 5 -6
Author: the communal feast


  • 3 chicken breasts
  • ½ lbs asparagus ends trimmed
  • Olive oil
  • Salt
  • Pepper
  • Dried oregano
  • 16 oz linguini cooked
  • 1 cup butter
  • 2 cups heavy cream
  • Zest from 2 lemons
  • Lemon Zest strips from 1 lemon
  • ½ cup lemon juice
  • **Adjust lemon zest + juice to your liking this recipe calls for a lot and you will really taste the lemon
  • 3 cups shredded Parmesan cheese
  • 2 tbsp fresh chopped parsley
  • Garnish:
  • Parmesan cheese
  • Lemon zest ribbons
  • Fresh chopped parsley


1. Heat grill to medium high heat or oven to 400 degrees.

    2. Rinse chicken breasts, pat dry and trim off any fat. Coat the chicken in olive oil, season with salt, pepper and oregano all over. Place trimmed asparagus in foil, coat with olive oil, salt and pepper and wrap in foil.

      3. Grill chicken, turning every 5 minutes until fully cooked -about 20 minutes. Place asparagus on grill and cook for 10-15 minutes depending on how hot your grill is. You want the asparagus to be a bit under cooked with some crunch. If using the oven, place chicken in a baking dish, cover with foil and bake for 20-25 minutes until cooked.

        4. Once chicken and asparagus are done, set aside and let cool.

          To make the sauce:

          • 5. Melt the butter in a large skillet over medium high heat. Add the cream and continuously whisk to combine until butter is mixed into cream.

          6. Season with a generous amount of salt and pepper. Slowly pour in lemon juice, whisking vigorously to avoid sauce from curdling

            7. Next add the Parmesan cheese and continue to whisk until cheese melts into sauce

              8. Add zest from 2 lemons and 1 tbsp of lemon zest strips -save the rest for garnish. Mix in fresh parsley. Taste and adjust seasoning

                To assemble:

                • 9. Cut chicken breasts into thick slices

                10. Cut asparagus into bite-sized pieces

                  11. Add the cooked pasta to the pan and toss in the sauce

                    12. Next add the chicken and asparagus to the pasta

                      13. Bring pasta to a boil and let simmer until chicken has been re-heated

                        14. Remove pasta from the heat and serve

                          15. Garnish with fresh Parmesan, fresh chopped parsley, fresh cracked pepper and lemon zest strips

                          LEMON CHICKEN ALFREDO

                          Weeknight Dinners

                          December 24, 2020


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