Ingredients for - Lemon Asparagus Chicken Pasta

1. Kosher salt
2. 1 lb. linguine
3. 1 tbsp. extra-virgin olive oil
4. 1 lb. boneless skinless chicken breasts
5. Freshly ground black pepper
6. 2 tsp. Italian seasoning
7. 2 tbsp. butter
8. 1 small red onion, chopped
9. 1 lb. asparagus, stalks trimmed, cut into thirds or quartered if large
10. 3/4 c. heavy cream
11. 1/2 c. low-sodium chicken broth
12. Juice of 1 lemon
13. 3 cloves garlic, minced
14. 3/4 c. shredded mozzarella
15. 1/2 c. freshly grated Parmesan
16. 1 lemon, sliced into half-moons
17. Freshly chopped parsley, for garnish

How to cook deliciously - Lemon Asparagus Chicken Pasta

1 . Stage

In a large pot of salted boiling salted water, cook pasta until al dente according to package directions. Reserve ¼ cup pasta water before draining. Return pasta to pot.

2 . Stage

Meanwhile, in a large skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and Italian seasoning. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to rest for 10 minutes. Slice chicken into strips.

3 . Stage

In the same skillet, melt butter over medium heat. Add onions and asparagus and season with salt and pepper. Cook until starting to soften, 5 minutes. Add cream, broth, lemon juice, and garlic and simmer for 5 minutes.

4 . Stage

Stir in cheeses and let cook until melted. Add lemon slices, cooked pasta, and reserved pasta water and toss until combined.

5 . Stage

Top with sliced chicken and garnish with parsley.