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Creamy Lemon Chicken Pasta with Asparagus made easy with juicy chicken, fresh lemon and vegetables and a light, creamy sauce. Perfect weeknight chicken dinner.


  • lb. spaghetti uncooked
  • lb. fresh asparagus spears trimmed
  • 3 cups cooked diced chicken
  • oz. block of cream cheese or Neufchatel cheese, like I used
  • cloves garlic
  • 2 TBSP fresh lemon juice plus 1 tsp lemon zest
  • chicken bouillon cube
  • 1/4  cup grated Parmesan cheese
  • 1 1/2 cups of the water noodles were boiled in


  • Cook spaghetti in large saucepan as directed on package, using only half the salt. Meanwhile, chop asparagus into 1/2"- 3/4" segments. My pasta required 9 minutes to cook. After 4 minutes, add the chopped asparagus to the boiling pasta, allowing it to cook it for 5 minutes.
  • Drain spaghetti and asparagus, reserving 1 1/2 cups of the cooking water. Whisk reserved water, cream cheese, garlic, lemon juice and bouillon in the sauce pan until smooth. Add in chicken and heat just until warm.
  • Return spaghetti to saucepan with sauce and mix lightly. Cook on medium heat 3 min. or until heated through, stirring frequently. Add in lemon zest. Serve sprinkled with Parmesan cheese.