Creamy Lemon Chicken and Asparagus Pasta

Start by seasoning the chicken breasts with salt and pepper. In my experience, a good seasoning of the chicken ensures a flavorful result.

Heat a tablespoon of olive oil in a pan over medium-high heat, and add the chicken breasts. Cook until it's nicely browned on both sides and cooked through, about 8 minutes each side depending on the thickness. Set the chicken aside and let it rest.

In the same pan add the remaining oil with the finely chopped onion. Saute until the onions are translucent, then add in the minced garlic and continue sautéing for another minute.

Now add the asparagus to the pan. I love the freshness and crunchiness of slightly undercooked asparagus so I suggest cooking it for about 4-5 minutes on medium heat. If you prefer softer asparagus, you can cook it a bit longer.

While you're sautéing the vegetables, start boiling your pasta. Remember to salt your pasta water, it’s the only chance to flavor the pasta itself. Cook the pasta according to the package instructions but always taste a piece before draining to make sure it's cooked to your liking.

When pasta is cooked, drain it and reserve some of the pasta water.

Add the heavy cream, grated Parmesan, lemon zest, and juice to the pan with the asparagus. Stir it until it's all nicely combined to create a creamy sauce. If the sauce becomes too thick, use the reserved pasta water to thin it out a bit.

Slice the rested chicken into strips and add them back to the pan, stirring to combine and reheat the chicken.

Now add the cooked pasta and fresh basil to the pan. Gently fold everything together until everything is coated with the creamy sauce.

Taste and adjust seasoning if needed.