Charred Asparagus Cream Pasta with Blackened Lemon Chicken

The first time I made Charred Asparagus Cream Pasta with Blackened Lemon Chicken, it was a warm spring evening. I had just returned from the local farmer’s market with a vibrant bunch of asparagus, and the fresh scent of lemons filled my kitchen. It was one of those days when the sun was shining, and I felt inspired to create something special. The combination of the smoky chicken and the creamy pasta with the crunch of asparagus was an absolute revelation. Every bite was a delightful balance of flavors and textures that transported me to a cozy outdoor café. I remember sitting down to dinner, the table set with fresh herbs and a bright salad, and feeling grateful for meals that bring people together. This dish quickly became a favorite, perfect for a weeknight dinner or a gathering with friends.

There’s something magical about the interplay of flavors in Charred Asparagus Cream Pasta with Blackened Lemon Chicken. The tender, blackened chicken paired with the creaminess of the pasta creates a comforting yet sophisticated meal. Not to mention, it’s packed with nutrients from the fresh asparagus and greens, making it not just delicious but healthy too. I love how versatile this recipe is — you can easily adjust the seasonings or swap in your favorite veggies. Plus, it’s a fantastic way to use up seasonal produce. As I share this recipe with you, I’m excited for you to create your version and enjoy it just as much as I do!

Everything You Need for Charred Asparagus Cream Pasta with Blackened Lemon Chicken

Cooking is all about using quality ingredients that complement each other, and that’s exactly what you’ll find in this dish. The combination of chicken, asparagus, and pasta creates a balanced meal that is both nourishing and delicious. The key players here are the fresh herbs and the creamy component, which transform the dish from ordinary to extraordinary.

• 1 pound boneless skinless chicken breast or tenders – a juicy protein that takes on flavor beautifully.
• 1 tablespoon brown sugar – adds a touch of sweetness to the spice rub.
• 1 tablespoon paprika – gives the chicken a lovely smoky flavor and color.
• 1/2 teaspoon cayenne pepper – adds a bit of heat, which you can adjust to your liking.
• 1/2 teaspoon garlic powder – for a subtle garlic flavor that enhances the dish.
• 1/2 teaspoon dried thyme – brings an earthy note to the chicken.
• zest + juice of 1 lemon – brightens up the entire dish with freshness.
• 1/2 teaspoon salt + pepper – essential seasonings to enhance all flavors.
• 3 tablespoons olive oil, divided – helps with cooking and adds richness.
• 1 bunch asparagus, ends trimmed – a crisp vegetable that pairs perfectly with pasta.
• 1/3 cup sunflower seeds, toasted – adds crunch and nutrition; feel free to substitute any nuts or seeds.
• 1 cup fresh basil – for a burst of flavor and freshness.
• 1 cup spring greens (arugula, baby kale, or another cup of fresh basil) – enhances the color and flavor of the dish.
• 1 clove garlic – a fresh addition that enhances the pesto sauce.
• 1/2 cup olive oil – required for making the pesto smooth and creamy.
• pinch of crushed red pepper flakes – for a hint of spice in the pesto.
• salt to taste – essential for flavoring.
• 1 pound long cut pasta – any type works, just ensure it’s cooked al dente.
• 1/3 cup full-fat canned coconut milk or heavy cream – for a rich, creamy texture.
• 4-6 ounces goat cheese, crumbed – adds a tangy creaminess that pairs well with the dish.
• radish flowers for garnish (optional) – for a pop of color and elegance.

The Process for Making Charred Asparagus Cream Pasta with Blackened Lemon Chicken

Making Charred Asparagus Cream Pasta with Blackened Lemon Chicken is a straightforward process that yields impressive results. Follow these steps carefully for a delicious meal that will impress your family and friends!

1. In a large gallon size zip-top bag or bowl, combine the chicken, brown sugar, paprika, cayenne, garlic powder, thyme, and zest and juice of the lemon. Add salt and pepper, along with 2 tablespoons of olive oil. Seal the bag or cover the bowl and toss until everything is evenly coated. This step is crucial, as it allows the chicken to absorb all those wonderful flavors while marinating.

2. Next, you’ll want to prepare the asparagus. Place it in a large baking dish and drizzle with 1 tablespoon of olive oil, along with a pinch of salt and pepper. Toss to ensure all the spears are evenly coated. This simple seasoning will enhance their natural flavor while they grill.

3. Now, it’s time to make the pesto. In a blender or food processor, combine the sunflower seeds, basil, spring greens, garlic, 1/2 cup of olive oil, a pinch of crushed red pepper flakes, and some salt. Pulse until the mixture is well combined and resembles a thick sauce. You can taste it at this point and adjust the seasonings according to your preference, adding more salt if necessary.

4. Bring a large pot of salted water to a boil. This step is crucial for cooking the pasta perfectly and adding flavor. Once boiling, add your choice of long cut pasta and cook according to package directions until it reaches al dente. This ensures your pasta will hold up well when mixed with the other ingredients.

5. While the pasta is cooking, heat a large skillet, grill, or grill pan over medium-high heat. Once hot, add the marinated chicken to the grill. Cook until you see those beautiful char marks and the chicken is cooked through, about 5 to 8 minutes per side. Cooking times will vary depending on the size of your chicken pieces, so be sure to monitor it closely.

6. After the chicken is done, remove it from the grill and tent with foil to keep it warm while you finish the rest of the dish. In the same grill, add the asparagus and grill until it’s charred and tender, about 5 to 8 minutes. You want to ensure it still has a bit of crunch to it for texture.

7. Once the pasta is cooked, drain it and return it to the hot pot. To this, add the prepared sunflower seed pesto, along with 1/3 cup of coconut milk or heavy cream, and half of the goat cheese. Toss everything together vigorously to combine until the pasta is well coated with the creamy pesto.

8. Next, cut the asparagus into thirds and the chicken into bite-sized pieces. Add both to the hot pasta and gently toss to combine everything. Be careful not to break up the pasta too much; you want to keep it nice and fluffy.

9. Finally, serve the pasta hot, garnished with the remaining goat cheese on top. You can also add a sprinkle of fresh herbs or some radish flowers for a stunning presentation. Dig in and enjoy every bite!

Recipe Tips about Charred Asparagus Cream Pasta with Blackened Lemon Chicken

Cooking is an art, and like any artist, you want to perfect your craft. Here are some handy tips to make your experience even better while preparing Charred Asparagus Cream Pasta with Blackened Lemon Chicken.

• Storage: If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of water or broth to bring back the creamy texture.
• Freezing: This dish can be frozen, but it’s best to freeze the components separately. The chicken and pesto freeze well, while the pasta is best served fresh.
• Pairing: A bright salad or steamed vegetables makes a perfect side dish with this meal. The freshness complements the rich flavors of the pasta.
• Cooking pasta: Make sure to add enough salt to the water when boiling pasta as it enhances the flavor. The water should taste like the sea!
• Spice level: Adjust the amount of cayenne pepper according to your spice tolerance. You can always add more, but it’s tough to take it out!
• Presenting the dish: To elevate the presentation, serve in a large bowl and sprinkle with fresh herbs, additional goat cheese, or a drizzle of olive oil.

How to Serve Charred Asparagus Cream Pasta with Blackened Lemon Chicken

Serving Charred Asparagus Cream Pasta with Blackened Lemon Chicken is all about presentation and pairing it with the right accompaniments. Here’s how to make it a truly memorable meal:

• Ideal occasions: This dish is perfect for a cozy family dinner or a gathering with friends. Its vibrant colors and flavors make it a delightful centerpiece for any table.
• Complementary sides: Consider serving this pasta with a simple green salad dressed with lemon vinaigrette to balance the richness of the cream.
• Wine pairing: If you enjoy wine, serve this dish with a chilled glass of white wine, like Sauvignon Blanc, to enhance the citrus notes in the meal.
• Seasonal serving: This recipe shines in the spring and summer when asparagus is in season, but it can be enjoyed year-round with frozen asparagus.
• Leftover tips: Revitalize leftover pasta by adding fresh greens and a squeeze of lemon juice when reheating; it’ll taste almost as good as when first made!
• Garnishing: Add some fresh herbs or edible flowers to your dish before serving for an extra touch of elegance and flavor.

FAQ

Conclusion

The Charred Asparagus Cream Pasta with Blackened Lemon Chicken is a perfect blend of flavors and textures, making it a standout dish for any occasion. I encourage you to try this recipe for yourself, as it’s a great way to enjoy fresh ingredients and create something comforting yet impressive. Whether you’re cooking for yourself or entertaining guests, this dish will surely become a staple in your kitchen.

Charred Asparagus Cream Pasta with Blackened Lemon Chicken

The ultimate comfort food for spring! Charred Asparagus Cream Pasta with Blackened Lemon Chicken is creamy, smoky, and packed with vibrant flavors. This easy weeknight dinner will impress your family and friends, making it a must-try tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 550 kcal

Equipment

• Skillet
• Frying Pan
• Blender
• Food Processor
• Large Pot

Ingredients

  

• 1 pound boneless skinless chicken breast
• 1 tablespoon brown sugar
• 1 tablespoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1 unit zest + juice of 1 lemon
• 1/2 teaspoon salt + pepper
• 3 tablespoons olive oil divided
• 1 bunch asparagus ends trimmed
• 1/3 cup sunflower seeds toasted (any nut/seed will work great)
• 1 cup fresh basil
• 1 cup spring greens (arugula, baby kale, kale or another cup of fresh basil)
• 1 clove garlic
• 1/2 cup olive oil
• 1 pinch crushed red pepper flakes
• to taste salt
• 1 pound long cut pasta use gluten free if needed
• 1/3 cup full-fat canned coconut milk or heavy cream
• 4-6 ounces goat cheese crumbed
• for garnish (optional) radish flowers

Instructions

 

• In a large gallon size zip-top bag or bowl, combine the chicken, brown sugar, paprika, cayenne, garlic powder, thyme, lemon zest + juice, salt and pepper and 2 tablespoons olive oil. Toss to evenly combine.
• Place the asparagus in a large baking dish and toss with 1 tablespoon olive oil, salt + pepper.
• In a blender or food processor, combine the sunflower seeds, basil, spring greens, garlic, 1/2 cup olive oil, pinch of crushed red pepper and salt. Pulse until combined and the sauce looks like pesto. Taste and add more salt if desired.
• Bring a large pot of salted water to a boil.
• Heat a large skillet, grill or grill pan to medium high heat. Once hot, add the chicken and grill until char marks appear and the chicken is cooked through, about 5-8 minutes per side. Remove the chicken from the grill and tent with foil.
• Add the asparagus to the grill and grill until charred, about 5-8 minutes. Remove and keep warm.
• Boil the pasta according to package directions until al dente. Drain and add pasta right back to the hot pot. Add the sunflower seed pesto, 1/3 cup of coconut milk or heavy cream and half of the goat cheese. Toss well to combine.
• Cut the asparagus into thirds and the chicken into bite size pieces. Add to the hot pasta and toss gently to combine.
• Serve pasta hot with the remaining goat cheese. EAT!

Notes

Storage: If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of water or broth to bring back the creamy texture.
Freezing: This dish can be frozen, but it’s best to freeze the components separately. The chicken and pesto freeze well, while the pasta is best served fresh.
Pairing: A bright salad or steamed vegetables makes a perfect side dish with this meal. The freshness complements the rich flavors of the pasta.
Cooking pasta: Make sure to add enough salt to the water when boiling pasta as it enhances the flavor. The water should taste like the sea!
Spice level: Adjust the amount of cayenne pepper according to your spice tolerance. You can always add more, but it's tough to take it out!
Presenting the dish: To elevate the presentation, serve in a large bowl and sprinkle with fresh herbs, additional goat cheese, or a drizzle of olive oil.

Keyword Charred Asparagus Pasta, Creamy Pasta Recipes, easy chicken dinner, spring pasta dishes

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Meet Camila Rivera

I’m Camila, and I believe the very best meals are the ones that bring the whole family together. My passion is taking classic, beloved dishes and adding a spicy or zesty twist to wake up your palate. I have cooked, tweaked, and taste-tested this recipe right here in my own home kitchen to ensure it works perfectly for you. I hope you enjoy every single bite let me know how it turns out!