Charred Asparagus Cream Pasta with Blackened Lemon Chicken

There’s something magical about the combination of flavors in Charred Asparagus Cream Pasta with Blackened Lemon Chicken. It’s a dish that brings back memories of cozy evenings spent with friends and family. I remember the first time I crafted this meal; the aroma wafting through my kitchen was enough to make anyone’s mouth water. The balance between the charred, tender asparagus and the juicy, flavorful chicken marinated in a zesty lemon blend makes it a crowd-pleaser. Not to mention, the creamy texture of the sauce coats the pasta perfectly, creating a rich comfort that is hard to resist.

Whenever I prepare Charred Asparagus Cream Pasta with Blackened Lemon Chicken, it feels like a special occasion. Whether it’s a weekday dinner or a fancy gathering, this dish never fails to impress. The vibrant colors of the ingredients are visually stunning, and each bite is a burst of flavor that transports you to a summer garden. It’s one of those recipes that reminds me why I love cooking: to share joy, warmth, and delicious food with those I care about.

So, if you’re looking for an easy yet elegant dish to make for your next meal, I can’t recommend Charred Asparagus Cream Pasta with Blackened Lemon Chicken enough. It’s not only simple but also packed with fresh ingredients that shine together, making it a dish you’ll want to add to your regular rotation. Let’s dive into the reasons you’ll fall in love with this recipe!

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

The ingredients for this recipe work together beautifully, ensuring a balance of flavors and textures that makes every bite satisfying. You’ll find that the combination of grilled chicken, vibrant asparagus, and creamy sauce creates a delightful harmony.

• 1 pound boneless skinless chicken breast or tenders: The star protein of the dish, offering a juicy, hearty bite.
• 1 tablespoon brown sugar: Adds a hint of sweetness to the marinade, balancing the flavors.
• 1 tablespoon paprika: Brings a subtle smokiness and warmth.
• 1/2 teaspoon cayenne pepper: Adds a kick of heat without overwhelming the dish.
• 1/2 teaspoon garlic powder: Enhances the savory notes of the marinade.
• 1/2 teaspoon dried thyme: A classic herb that complements the chicken nicely.
• Zest + juice of 1 lemon: Provides freshness and acidity that lifts the entire dish.
• 1/2 teaspoon salt + pepper: Essential seasoning to enhance all flavors.
• 3 tablespoons olive oil (divided): Helps in the marinade and grilling; adds richness.
• 1 bunch asparagus (ends trimmed): Fresh and vibrant, asparagus adds both color and crunch.
• 1/3 cup sunflower seeds (toasted): Adds a delightful crunch and nutty flavor.
• 1 cup fresh basil: Brightens the dish with its aromatic presence.
• 1 cup spring greens (arugula, baby kale, kale, or another cup of fresh basil): Contributes to the freshness and nutrient content.
• 1 clove garlic: A fresh touch to the pesto, enhancing its flavor.
• 1/2 cup olive oil: Ties the pesto together and enriches the sauce.
• Pinch of crushed red pepper flakes: For those who enjoy a little heat.
• Salt to taste: Adjust as necessary for your palate.
• 1 pound long cut pasta (use gluten free if needed): The perfect base to showcase the dish’s flavors.
• 1/3 cup full-fat canned coconut milk or heavy cream: Creates a creamy texture that enhances the sauce.
• 4-6 ounces goat cheese (crumbled): Offers a tangy richness, completing the dish beautifully.
• Radish flowers (for garnish, optional): Adds a beautiful touch for presentation.

Preparation Steps for 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 for a delicious meal that will make your taste buds dance.

1. In a large gallon-size zip-top bag or bowl, combine the chicken, brown sugar, paprika, cayenne, garlic powder, thyme, zest and juice of 1 lemon, salt and pepper, and 2 tablespoons of olive oil. Toss to evenly combine. Make sure the chicken is well-coated with the mixture, ensuring that the flavors penetrate.
2. Place the asparagus in a large baking dish and toss with 1 tablespoon of olive oil, salt, and pepper. This step is crucial for seasoning the asparagus before grilling; they should glisten from the olive oil and be well-seasoned.
3. 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, and salt. Pulse until combined and the sauce resembles a pesto consistency. Taste and adjust the salt if necessary; this will be the star flavor enhancer for your pasta.
4. Bring a large pot of salted water to a boil. This is essential for cooking the pasta, as the salt enhances its flavor.
5. Heat a large skillet, grill, or grill pan to medium-high heat. Once hot, add the marinated chicken and grill until char marks appear and the chicken is cooked through, about 5 to 8 minutes per side. Take care to not overcrowd the pan; doing so can lead to steaming rather than grilling.
6. Once cooked, remove the chicken from the grill and tent with foil to keep it warm while you finish the rest of the dish.
7. Add the asparagus to the grill and grill until charred and tender, about 5 to 8 minutes. Look for bright green color and tenderness; you want some nice grill marks.
8. Remove the grilled asparagus and keep warm while you cook the pasta.
9. Cook the pasta according to package directions until al dente. Drain and return the pasta to the hot pot. This helps the pasta absorb some of the residual heat, enhancing the dish.
10. Add the sunflower seed pesto, 1/3 cup of coconut milk or heavy cream, and half of the goat cheese into the hot pasta. Toss well to combine, allowing the creaminess to envelop the pasta.
11. Cut the grilled asparagus into thirds and the grilled chicken into bite-size pieces. Gently fold them into the hot pasta, ensuring everything is well incorporated.
12. Serve the pasta hot with the remaining goat cheese on top for that extra creamy and tangy touch. Enjoy while it’s fresh, as that’s when the flavors truly shine!

Recipe Notes about Charred Asparagus Cream Pasta with Blackened Lemon Chicken

Here are some useful notes to make your cooking experience smoother and more enjoyable. Whether you’re making this dish for the first time or just want to improve your skills, these tips can help.

• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove with a splash of water to regain its creaminess.
• Freezing: This dish can be frozen; however, the texture of the pasta may change upon thawing. For best results, store the chicken and pasta separately.
• Pairing: Charred Asparagus Cream Pasta with Blackened Lemon Chicken pairs wonderfully with a crisp green salad or some garlic bread to soak up the creamy sauce.
• Variations: Feel free to change up the greens in the pesto; spinach or kale are great alternatives.
• Serving Temperature: This dish is best served hot. The flavors meld together beautifully when enjoyed fresh.

How to Enjoy Charred Asparagus Cream Pasta with Blackened Lemon Chicken

Serving Charred Asparagus Cream Pasta with Blackened Lemon Chicken is all about showcasing the vibrant colors and fresh ingredients. Here are some delightful ways to present this dish.

• Garnish for Presentation: Top each serving with crumbled goat cheese and a sprinkling of fresh basil for a beautiful presentation.
• Side Dishes: Serve alongside a light salad of mixed greens dressed in lemon vinaigrette for a refreshing contrast.
• Occasions: This dish is perfect for gatherings or family dinners. It brings an inviting color and aroma to the table.
• Storage Tips: If you have leftovers, place them in a tightly sealed container and refrigerate. This dish can be enjoyed cold as a pasta salad!
• Seasonal Pairings: In spring, pair with a light white wine or sparkling water infused with herbs. In colder months, a warm bread will complement it well.

FAQ

Conclusion

In summary, Charred Asparagus Cream Pasta with Blackened Lemon Chicken is a delightful dish that combines rich flavors with fresh ingredients, creating a meal that’s not only satisfying but also visually appealing. I encourage you to give this recipe a try; it’s a great way to impress family and friends while enjoying something truly special. So gather your ingredients and enjoy this wonderful recipe tonight!

Charred Asparagus Cream Pasta with Blackened Lemon Chicken

The ultimate comfort food, Charred Asparagus Cream Pasta with Blackened Lemon Chicken is creamy, zesty, and packed with flavor. This easy weeknight dinner is sure to satisfy your cravings and impress your family and friends!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner, Pasta

Cuisine: American

Calories: 540

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound boneless skinless chicken breast or tenders
• 1 tablespoon brown sugar
• 1 tablespoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1 each 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)
• 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
• 1 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 (crumbled)
• 1 optional radish flowers (for garnish)

Equipment

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

Method

 

1. In a large gallon-size zip-top bag or bowl, combine the chicken, brown sugar, paprika, cayenne, garlic powder, thyme, zest and juice of 1 lemon, salt and pepper, and 2 tablespoons of olive oil. Toss to evenly combine.
2. Place the asparagus in a large baking dish and toss with 1 tablespoon of olive oil, salt, and pepper.
3. 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, and salt. Pulse until combined and the sauce resembles a pesto consistency. Taste and adjust the salt if necessary.
4. Bring a large pot of salted water to a boil.
5. Heat a large skillet, grill, or grill pan to medium-high heat. Once hot, add the marinated chicken and grill until char marks appear and the chicken is cooked through, about 5 to 8 minutes per side. Remove the chicken from the grill and tent with foil.
6. Add the asparagus to the grill and grill until charred, about 5 to 8 minutes. Remove and keep warm.
7. Cook the pasta according to package directions until al dente. Drain and return the pasta to the hot pot.
8. Add the sunflower seed pesto, 1/3 cup of coconut milk or heavy cream, and half of the goat cheese into the hot pasta. Toss well to combine.
9. Cut the grilled asparagus into thirds and the grilled chicken into bite-size pieces. Gently fold them into the hot pasta.
10. Serve the pasta hot with the remaining goat cheese on top. Enjoy while it’s fresh!

Notes

Here are some useful notes to make your cooking experience smoother and more enjoyable. Whether you're making this dish for the first time or just want to improve your skills, these tips can help.

• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove with a splash of water to regain its creaminess.
• Freezing: This dish can be frozen; however, the texture of the pasta may change upon thawing. For best results, store the chicken and pasta separately.
• Pairing: Charred Asparagus Cream Pasta with Blackened Lemon Chicken pairs wonderfully with a crisp green salad or some garlic bread to soak up the creamy sauce.
• Variations: Feel free to change up the greens in the pesto; spinach or kale are great alternatives.
• Serving Temperature: This dish is best served hot. The flavors meld together beautifully when enjoyed fresh.

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Meet Delilah Moon

We eat with our eyes first, and I strive to capture the energy of our food through photography. I am deeply involved in the cooking process, styling our dishes to show you exactly how appetizing they can be. I hope this recipe inspires you to get creative and confident in your own kitchen.