Lemon-Garlic Grilled Chicken Alfredo with Asparagus

Lemon-Garlic Grilled Chicken Alfredo with Asparagus ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 2 cloves garlic, minced
• 0.5 tsp dried oregano
• 0.5 tsp salt
• 0.25 tsp black pepper
• 12 oz linguine or fettuccine
• 1 bunch (approx 1 lb) fresh asparagus spears
• 0.5 cup unsalted butter
• 1.5 cups heavy cream
• 2 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 1 tbsp lemon juice
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp fresh parsley, chopped

Watch how to make Lemon-Garlic Grilled Chicken Alfredo with Asparagus

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Lemon-Garlic Grilled Chicken Alfredo with Asparagus

1. In a medium bowl, combine 2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp lemon zest, 2 minced garlic cloves, 0.5 tsp dried oregano, 0.5 tsp salt, and 0.25 tsp black pepper. Add 1.5 lbs chicken breasts, ensuring they are well coated. Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
2. Preheat an outdoor grill or grill pan to medium-high heat. Grill the marinated chicken breasts for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Remove from heat, tent with foil, and let rest for 5 minutes before slicing against the grain.
3. Bring a large pot of generously salted water to a boil. Add 12 oz linguine and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
4. While the pasta cooks, trim the tough ends off the 1 bunch (approx 1 lb) asparagus spears. You can either grill them alongside the chicken for 3-5 minutes until tender-crisp, or steam/blanch them in the pasta water for 2-3 minutes until bright green and tender-crisp.
5. In a large skillet or saucepan, melt 0.5 cup unsalted butter over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
6. Pour in 1.5 cups heavy cream and bring to a gentle simmer, stirring occasionally. Reduce heat to low.
7. Gradually whisk in 1 cup grated Parmesan cheese until smooth and fully incorporated. Stir in 1 tbsp lemon juice, 0.5 tsp salt, and 0.25 tsp black pepper. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
8. Add the drained linguine and asparagus to the Alfredo sauce, tossing gently to coat. If using grilled asparagus, add it now.
9. Divide the pasta among serving plates, top with sliced grilled chicken, and garnish with 2 tbsp fresh chopped parsley and an extra squeeze of fresh lemon if desired. Serve immediately.

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