Pasta and noodles · Italian · 40 min
Lemony Pasta Primavera with Chicken, Asparagus & Peas
- 40 min
- 2–6 servings
- 673 kcal / serving
Creamy lemony pasta with chicken, asparagus, and peas comes together quickly for weeknights. The combo of tender chicken, bright vegetables, and a yogurt-Parmesan sauce keeps it light yet satisfying.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 small bunchasparagus
- ¾ lbchicken breasts, boneless skinless
- 5 ozfettuccine pasta
- ½ cupfrozen peas
- 2 clovesgarlic
- ½lemon
- ½ ozParmesan cheese
- ¼ cupplain Greek yogurt
- lemons
From the pantry: black pepper, butter, unsalted, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · medium saucepan · mixing bowls · stainless steel or cast iron skillet · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 small bunchasparagus
- 2 clovesgarlic
- ½lemon
- lemons
Meat & seafood
- ¾ lbchicken breasts, boneless skinless
Dairy, eggs & chilled
- ½ ozParmesan cheese
- ¼ cupplain Greek yogurt
Frozen
- ½ cupfrozen peas
Pantry & dry goods
- 5 ozfettuccine pasta
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| asparagus | 1 small bunch | 2 small bunches | 3 small bunches |
| chicken breasts, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| fettuccine pasta | 5 oz | 10 oz | 15 oz |
| frozen peas | ½ cup | 1 cup | 1 ½ cups |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| lemon | ½ | 1 | 1 ½ |
| Parmesan cheese | ½ oz | 1 oz | 1 ½ oz |
| plain Greek yogurt | ¼ cup | ½ cup | ¾ cup |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Bring a medium pot of water to a boil, salt it, and drop in the pasta. Cook until just tender according to package directions, then drain and reserve 1/2 cup of the cooking water.
- Rinse the produce; trim the woody ends of the asparagus and cut the spears into 2-inch pieces. Peel and mince or press the garlic.
- Pat the chicken dry and cut it into thin halves. Season with salt and pepper.
- Heat butter in a skillet over medium-high heat, then brown the chicken on both sides until cooked through. Transfer the chicken to a plate.
- In the same skillet, add a bit more butter and sauté the asparagus, garlic, and peas with salt and pepper until the asparagus is bright green and just tender.
- In a small bowl, mix the grated Parmesan with the yogurt, then stir in the lemon zest and lemon juice.
- Return the warm pasta to the skillet with the vegetables, add the Parmesan-yogurt mixture and half of the reserved pasta water; toss until the sauce coats the pasta, adding more water if needed.
- Slice the chicken crosswise into strips and place on top of the plated pasta.
Two tips
- Prep ahead: trim asparagus and mince garlic while the water comes to a boil.
- Leftovers keep well in the fridge for a day; reheat with a splash of the pasta water to loosen the sauce.
Nutrition per serving
- Calories
- 673 kcal
- Protein
- 58 g
- Carbs
- 66 g
- Fat
- 19 g
- Fiber
- 7 g
- Sodium
- 134 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
PLAN THE WEEK
One of 1,676 recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.