Healthy Asparagus Chicken Pasta Recipe, with Lemon, Gluten Free Option
Prep time
Cook time
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Sauteed Chicken Breast with Lemon Parsley, Asparagus and Gluten Free Pasta
Recipe type: Entree
Cuisine: Chicken
Serves: 4
  • ½ pound angel hair pasta or spaghetti.I used this gluten free.
  • 1 pound of fresh asparagus
  • 2 boneless chicken breasts
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • salt
  • pepper
  • juice of one lemon
  • 4 tablespoons white wine (optional)
  • 6 tablespoons chopped parsley
  • lemon slices for garnish
  • Pecorino Romano Cheese (or Parmigiano Reggiano) for serving.
  1. Cook pasta according to directions. You can use either gluten free or regular pasta.
  2. While cooking pasta, boil asparagus for about 3 to 5 minutes. Drain set aside. (see notes)
  3. Heat oil and butter in skillet on medium high. When the oil/butter is hot, add chicken filets and cook for one minute each side. Remove to warming plate, season with salt and pepper. You will be cooking through later.
  4. Deglaze pan. Important: Have a lid ready to put over pan. Acid hitting the grease can cause an eruption.Add in lemon juice, white wine, lower heat, simmer for a minute while scraping bits of pan.
  5. Add half of parsley, and remaining butter to pan. Add chicken back in to finish cooking.
  6. Remove Chicken. Add pasta to the pan and toss.
  7. Cut asparagus into 3-4 inch slices. Cut chicken crosswise into one inch slices.
  8. Put pasta in large bowl. Add apsaragus and chicken.
  9. Sprinkle more parsley.
  10. Add lemon slices for garnish.
  11. Serve with a pecorino romano cheese.
To save pots, I removed the pasta from the pot, leaving the water and cooked the pasta in the pasta water. First, reserve 1 cup pasta water to be used for the sauce.
Recipe by Spinach Tiger at