Chicken Vegetable Pasta
Developed and tested by Robyn Conley Downs
on May 19, 2016 (last updated Apr 23, 2026) 
This chicken and vegetable pasta comes together in one pan with thin-sliced chicken, fresh asparagus, and burst cherry tomatoes in a bright, creamy lemon Parmesan sauce. It feels special enough for company, but comes together in about 30 minutes with minimal cleanup.
5 star review
“This was so simple and flavorful, I’ve made it a couple times now! I chop it up and my toddler gobbles it down without needing his favorite marinara sauce.”
– Amber
Chicken Vegetable Pasta with Creamy Lemon Parmesan
Sooooo, we all know that pasta night has a tendency to default to the same jar of marinara and a side of “are we really doing this again?” But not so with my chicken vegetable pasta. The lemon pan sauce, the burst tomatoes, the crisp-tender asparagus… it all adds up to something that feels genuinely different, even though you’re still working with chicken breasts and a box of pasta.
Here’s how we’re mixing up chicken pasta: you cook the chicken first in a hot skillet, then make the entire sauce in the same pan without washing it. The yummy little browned bits left behind from the chicken go straight into the sauce, and the tomatoes soften and burst right into the stock and cream. Then we’re adding the lemon off the heat, which keeps it bright instead of bitter. The pasta goes back into the skillet at the end and soaks up everything.
It truly tastes like a restaurant made it; but your skillet did the heavy lifting. This one is squarely in the spring and summer rotation when asparagus and cherry tomatoes are the best. That said, if you want to swap in zucchini or green beans based on what’s around, that works too. The recipe is flexible enough to follow the season or whatever needs to be used up in the fridge. Future you will not be mad about it! And for another creamy chicken pasta dinner, my marry me chicken pasta is a rich, flavorful option that comes together in about 30 minutes. Or my baked chicken orzo uses a similar combination of chicken and vegetables and is a great make-ahead option for busy weeks.
Welcome to My Kitchen! Let’s Make Chicken & Vegetable Pasta!
Tested Tips for Chicken and Vegetable Spaghetti
- Don’t skip the resting step after the chicken comes out of the pan. Five minutes is all it takes, and the difference is much juicier chicken.
- Don’t rinse the pasta after draining! The starch on the noodles helps the sauce cling and keeps everything from sliding off into a puddle at the bottom of the bowl.
- I’ve tried both fresh and pre-grated Parmesan here, and the pre-grated kind doesn’t melt into the sauce the same way. Freshly grated is worth the extra minute if you have it in you.
Chicken Vegetable Pasta
Ingredients
- 8 ounces spaghetti or linguine
- 1 ½ pounds boneless, skinless chicken breasts
- ½ teaspoon Italian seasoning
- ½ teaspoon granulated garlic
- ¾ teaspoon kosher salt, divided, plus more for the pasta cooking water
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 bunch asparagus, tough ends trimmed, cut into 2-inch pieces (12-ounces)
- 2 cups cherry tomatoes (12-ounces)
- ½ cup chicken stock
- 1 large lemon, zested and juiced (about 3 tablespoons juice)
- ¼ cup heavy cream
- ½ cup freshly grated Parmesan cheese, plus more for serving
Equipment
Instructions
- Cook the Pasta: Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain (don’t rinse) and set aside.
- Season & Cook the Chicken: While the pasta cooks, slice each chicken breast in half lengthwise so you have 4 thinner cutlets. Pat dry, then season both sides with the Italian seasoning, granulated garlic, ¼ teaspoon of the salt, and black pepper.
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden and cooked through (165°F internal temp). Transfer to a cutting board and let rest for 5 minutes, then slice into strips.
- Cook the Vegetables: Turn the same skillet (no need to wash it first) to medium heat. Add the butter butter, 1 tablespoon of olive oil, and the minced garlic. Cook for 1 minute, stirring constantly. Add the asparagus, cherry tomatoes, and ¼ teaspoon of salt.
- Cook for 3 to 4 minutes, stirring occasionally, until the asparagus is just tender and bright green and the tomatoes begin to soften and release their juices (a few will burst slightly, which is exactly what you want).
- Make the Sauce: Reduce the heat to medium-low and add the chicken stock and ¼ teaspoon of salt. Simmer for 2-3 minutes to reduce slightly. Turn off the heat and add the lemon juice, lemon zest, and heavy cream, stirring to combine. Add the pasta back to the pan, tossing to coat in the sauce. Add the Parmesan and toss until well combined.
- Serve: Divide among bowls and top with the sliced chicken, freshly grated Parmesan and basil if that’s your thing.
Notes
- Chicken: I tested cooking the chicken as whole breasts vs. sliced in half lengthwise, and the thinner cutlets work much better. They cook faster, stay juicier, and don’t need a meat mallet.
We made this tonight and it was fantastic!
So happy you enjoyed, Cathy! 🙂
This was so simple and flavorful, I’ve made it a couple times now! I chop it up and my toddler gobbles it down without needing his favorite marinara sauce. We have been using ground Italian sausage instead of chicken.
Chicken sausage sound like a great substitute, Amber. So glad your family is enjoying this one! 🙂
This is probably the most requested dish in my household! My Pinterest pin wasn’t taking me directly to the recipe, so I’m going to add it again 🙂
So happy this is on your regular rotation, Trisha! And glad you’re able to bookmark it now so you can always find it. Thanks so much for leaving a review!