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.