Creamy Lemon Asparagus Pasta

If you have ever seen any of my other pasta blog posts, then you might notice that I tend to use a lot of the same ingredients, but vary the recipe a bit here and there. I also tend to use what I have in the fridge rather than going and buying specific ingredients. So here is this weeks, “what can I make using the ingredients in the fridge” recipe.


  • 1/4 Yellow Onion, Diced
  • 1/4 Red Bell Pepper, Diced
  • 1 Roma Tomato, Diced
  • 1/4 – 1/2 bunch Asparagus, cut into 3rds
  • 1 Chicken breast, Butterflied
  • 1-2 Cups Pasta
  • Olive Oil
  • 1/4 Cup Heavy Cream
  • 1/2 Chicken Stock Bouillon Cube
  • 1/2 Lemon – Juice
  • 1/4 Cup Fresh Lemon Basil (optional)
  • Couple Sprigs Fresh Thyme (optional)
  • 1/4+ Cup Grated cheese of choice (I had pepperjack)


  1. First, start boiling your water for the pasta, and chop all the vegetables.
  2. Butterfly the chicken breast and season.
  3. In a small pan, add olive oil, and cook your chicken until golden brown on both sides. Set aside.
  4. In a same pan or another add some olive oil, then toss in the tomatoes, onion, bell pepper, and asparagus and cook for about 5 minutes until slightly soft.
  5. Add the bouillon cube and 3/4 cups water. Let boil for about 10 minutes until the liquid is cut in half.
  6. Add in your fresh herbs, then the shredded cheese and the heavy cream. Cook for another 5-10 minutes until the sauce is thicker in consistency. By this time your noodles should hopefully be done cooking.
  7. Slice your chicken. Add your cooked pasta to your bowl, top with your sauce, and again top with the chicken.



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