Lemon-Asparagus Spaghetti with Basil Chicken

Pesto chicken breasts top this easy lemon-asparagus spaghetti dish that's great for weeknights or impressing at a dinner party.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 616 Calories

Ingredients

• salt and ground black pepper to taste
• 4 cloves garlic, chopped
• 1 teaspoon red pepper flakes
• 4 (5 ounce) skinless, boneless chicken breast halves
• 2 tablespoons olive oil, divided
• 1 cup shredded Parmesan cheese
• 1 bunch asparagus, cut into 2-inch pieces
• 0.5 medium lemon, juiced
• 0.5 (16 ounce) package spaghetti
• 0.25 cup basil pesto, or to taste

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving some pasta water.

Step 2

While spaghetti is cooking, heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Flip, add a dollop of pesto to each breast, and continue to cook, flipping as needed, until no longer pink in the centers, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 3

Heat remaining oil in a separate pan over medium heat. Add asparagus and cook for 1 to 3 minutes, depending how tender you like it. Add garlic, pepper flakes, and lemon juice; cook for 1 minute. Add cooked spaghetti, a dollop of pesto, and Parmesan cheese; stir until cheese melts. Add a tablespoon of the reserved pasta water if cheese begins to stick to the pan.

Step 4

Chop chicken and add on top of spaghetti. Season with salt and pepper.