Creamy Lemon Grilled Chicken, Asparagus And Artichoke Pasta

Serving 4 people

30 min


  • artichoke hearts 1 (14 ounce) can artichoke hearts, coarsely chopped
  • asparagus 1 pound asparagus, washed and trimmed
  • butter 1 tablespoon butter
  • cream cheese 4 ounces cream cheese (reduced fat), room temperature, cubed
  • fettuccine 8 ounce fettuccine (gluten-free for gluten-free)
  • garlic 2 cloves garlic, chopped
  • juice of lemon 1 lemon, juice and zest
  • milk 1 cup milk (or broth or pasta water)
  • oil 1 tablespoon oil
  • parmigiano reggiano 1/2 cup parmigiano reggiano (parmesan), grated
  • parsley 2 tablespoons parsley, chopped
  • salt and pepper salt and pepper to taste
  • skinless boneless chicken breast 1/2 pound boneless and skinless chicken breast
Add to Shoping List
Order Ingredients Now

How to make it

  1. Season the chicken with salt and pepper and grill over medium-high heat until cooked, about 3-5 minutes per side before setting aside.Toss the asparagus spears in the oil, salt and pepper and grill over medium-high heat until crisp-tender and slightly charred before setting aside to cool and slicing into bite sized pieces.Meanwhile, cook the pasta as directed on the package.Meanwhile melt the butter in a pan over medium heat, add the garlic and cook until fragrant, about a minute.
  2. Add the cream cheese and let it melt before mixing in the parmesan, milk and artichokes and cooking until all of the cheese has melted.
  3. Mix in the lemon juice and zest, parsley, season with salt and pepper to taste and enjoy!