Here’s the Creamy Lemon Grilled Chicken, Asparagus and Artichoke Pasta from

What it is

A bright, summery pasta with grilled chicken and asparagus in a creamy lemon-artichoke sauce. It’s inspired by spinach-artichoke dip but uses asparagus, cream cheese, parmesan, and lemon to keep it fresh.

Quick stats

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Ingredients

Chicken & Veg

1/2 lb boneless skinless chicken breast, salt and pepper to taste

1 lb asparagus, washed and trimmed, salt and pepper to taste

1 Tbsp oil

Pasta & Sauce

8 oz fettuccine (use gluten-free if needed)

1 Tbsp butter

2 cloves garlic, chopped

4 oz cream cheese, room temp, cubed (reduced fat works)

1/2 cup parmigiano reggiano/parmesan, grated

1 cup milk (or broth or pasta water)

1 (14 oz) can artichoke hearts, coarsely chopped

1 lemon, juice and zest

2 Tbsp parsley, chopped

Salt and pepper to taste

Directions

The search result cuts off at step 1, but based on the ingredient list and recipe style, here’s how it typically goes:

Season & grill: Season chicken and asparagus with salt, pepper, and oil. Grill both until chicken is cooked through and asparagus is tender-crisp. Slice chicken into strips.

Cook pasta: Boil fettuccine until al dente. Reserve 1 cup pasta water before draining.

Make sauce: In a large skillet, melt butter and sauté garlic 30 sec. Add cream cheese, parmesan, and milk/broth. Whisk until smooth and creamy.

Add flavor: Stir in chopped artichokes, lemon zest, and lemon juice. Season with salt & pepper.

Combine: Toss in drained pasta, sliced chicken, and grilled asparagus. Add pasta water if needed to loosen sauce.

Finish: Stir in parsley and serve with extra parmesan and lemon wedges.

Notes from the recipe

The author says the cream cheese + parmesan gives it "dip flavors" and the lemon + parsley makes it really summery. Grilling the chicken and asparagus adds that outdoor-cooking vibe.

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