Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (2.5g) onion powder
  • 1/4 tsp (1g) dried oregano
  • Salt and freshly ground black pepper to taste
  • 1 lb (454g) pasta (linguine, fettuccine, or penne work well)
  • 1 tbsp (15ml) olive oil
  • 1 cup (150g) asparagus, trimmed and cut into 1-inch pieces
  • 1 cup (100g) broccoli florets
  • 1 cup (100g) sugar snap peas, trimmed
  • 1/2 cup (50g) cherry tomatoes, halved
  • 1/4 cup (57g) unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) chicken broth
  • 1/4 cup (60ml) heavy cream
  • 1/4 cup (60ml) freshly squeezed lemon juice
  • 2 tbsp (12g) grated Parmesan cheese, plus more for serving
  • Zest of 1 lemon
  • 2 tbsp chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. In a bowl, toss the chicken cubes with olive oil, garlic powder, onion powder, oregano, salt, and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through (internal temperature of 165°F/74°C). Set aside.
  4. In the same skillet, add a little more olive oil if needed. Sauté the asparagus, broccoli, and sugar snap peas for 3-4 minutes, or until tender-crisp. Add the cherry tomatoes and cook for another minute.
  5. Melt butter in the skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Whisk in chicken broth, heavy cream, lemon juice, and lemon zest. Bring to a simmer and cook for 2-3 minutes, or until slightly thickened. Stir in Parmesan cheese, salt, pepper, and red pepper flakes (if using).
  6. Add the cooked pasta to the skillet with the lemon sauce. Toss to coat. Add the cooked chicken and vegetables. Toss gently to combine. Add a little pasta water if the sauce is too thick.
  7. Serve immediately, garnished with fresh parsley and extra Parmesan cheese. This lemon chicken pasta is best served fresh.