Ingredients
Scale
- 1 lb chicken breasts
- 1 tsp dried oregano
- ½ tsp garlic powder or garlic salt
- Salt and pepper to taste
- 1 tbsp olive oil
- 4 garlic cloves, crushed/minced
- 1 cup heavy cream
- 1 tbsp lemon juice
- ¼ cup Parmesan cheese, finely grated
- 2 cups asparagus, washed and chopped into 2-inch pieces
- 1 lb pasta of your choice, cooked
Instructions
- Flatten chicken breasts to ½ inch thickness for even cooking.
- Season chicken with olive oil, oregano, garlic powder, salt, and pepper; cook in a hot pan until golden and cooked through.
- Sauté minced garlic in the same pan, then add heavy cream and lemon juice; simmer and add asparagus.
- Stir in Parmesan cheese, slice chicken, and return to the sauce.
- Toss cooked pasta with the sauce; adjust with pasta water if needed.
Notes
Marinate chicken in lemon juice and herbs for enhanced flavor.
Use fresh asparagus for the best texture and taste.
Adjust cream for preferred sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Italian
Nutrition
- Calories: 620
- Sugar: 2g
- Sodium: 540mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 100mg