Monday, March 30, 2009

Lemon Cream Pasta & Roasted Parmesan Asparagus

I think this is my favorite dish that I have ever made. I am not a huge fan of pasta, but rather a huge fan of pasta with sauce. This just turned out so amazing. It had the exact right consistency and flavor. It turned out to be a very creamy pasta with just a little hint of lemon.
I did things a bit differently than the original recipe and I'll include my changes here. As always these measurements serve as a guide rather than what I actually put in.

3 skinless, boneless chicken breast halves
1 lemon, quartered
2 teaspoons garlic powder, divided
1 teaspoon ground black pepper, divided
4 (14.5 ounce) cans chicken broth (or 4 chicken cubes with boiling water)
1/4 cup fresh lemon juice
1 (16 ounce) package rotelle pasta
1 cup heavy cream
3/4 cup parmesan cheese
1 teaspoon grated lemon zest

1. Heat a small amount of oil in a pan. Cut chicken into cubes and sautee over medium-high heat. Squeeze lemon over chicken and season with 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper.
2. Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat until done. Drain, reserving a small amount of liquid.
3. Add cream, lemon zest, and parmesan cheese and cook until cheese has melted and cream has thickened.

I served this with asparagus. This was mine and Emi's first encounter with asparagus other than at a restaurant. Afterwards, Emi told me that if I had told him we were going to have asparagus that he probably wouldn't have eaten it. However, he really liked it and requested that I make more as long as I don't make it any other way. I told him that if he liked it one way that I would definitely try other ways.

1/2 - 1 lb asparagus spears
1 tbsp olive oil
Salt and pepper to taste
1-2 tbsp shredded Parmesan cheese

Preheat oven to 400 degrees. Spray cooking spray on a tinfoil lined baking sheet. Trim bottoms from asparagus spears & rinse. Place asparagus on baking sheet, salt and pepper to taste and drizzle with olive oil. Top with shredded Parmesan cheese and roast for about 5 minutes until fork tender. Serve & enjoy.


teresa said...

This looks like heaven, I'm a huge fan of asparagus too, it's an acquired taste, but so delicious once you're used to it!

Donna-FFW said...

WOW!! This sounds absolutely delicious, and I love your photo!!Asparagus is one of my most favorite veggies, and sounds so good with the pasta and lemon!!

Netts Nook said...

Gianina It looks so yummy all of my favorites in one meal. Great Job.

Anonymous said...

wow, I've never heard of a lemon cream pasta, but it sounds really intriguing! perfect to welcome spring, too! can't wait for the asparagus season.

Maria said...

Thanks for your nice comment on my blog. The pasta looks wonderful!

Cafe Johnsonia said...

Welcome to The Hive! It's so fun when new members join. I'm also adding you to my link list of Utah Food Bloggers.

Can't wait to read more!

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