Lemon Crusted Chicken with Asparagus and Alfredo Pasta

Don’t you ever just feel like having something really good, but just get discouraged because it always takes forever or is super complicated? Me too. When I started to think about how common of a problem this is, I wanted to help. So then comes one of my favorite recipes for a great (and uncomplicated) family dinner. This dish can very easily adjusted to look gourmet or just throw it on a plate to give to the kids.

To start, we have our Alfredo sauce. Now let me tell you, it is a vital tool in the kitchen to have a killer sauce recipe on hand. This particular sauce is so quick and simple but it’s also so good I could not get my husband to stop eating it! All that’s included is:

  • 1/2 cup butter
  • 1 pint of heavy whipping cream (2 cups)
  • 4 oz cream cheese
  • 1/2 teaspoon minced garlic
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 cup grated parmesan
  • salt and pepper to taste

You’ll never believe this when I say, this is a 2 step process. Yes, only 2 steps.

Step 1: In a medium saucepan combine the butter, heavy whipping cream, and cream cheese. Whisk* over medium heat until melted. Add in the garlic, garlic powder, Italian seasoning, salt/pepper then add the parmesan. Whisk to combine.

Step 2: Bring to a simmer and continue to cook for about 3-5 minutes (until it starts to thicken).

That’s it! What I like to do is put it in a mason jar and set aside while we get cooking on the chicken. We’re about 5-7 minutes in at this point but we still have pasta to boil, chicken to coat, and asparagus to cook. We can do this! Before we get started on the chicken, this is when to boil the pasta. Follow the directions on the box, toss with Alfredo sauce, and set aside.

For our main dish these are the ingredients:

  • 1/2 cup Italian seasoned bread crumbs
  • 2 tablespoon vegetable oil
  • 1/2 cup grated parmesan cheese
  • 2 teaspoons lemon and herb seasoning
  • 2 teaspoons garlic powder
  • 1 teaspoon chopped parsley
  • salt/pepper to taste
  • 1 egg
  • 1 cup flour
  • 6 boneless, skinless chicken breasts, thinly sliced

This time we’re going to be frying these guys on the stove and to get started, three bowls are needed; one for flour, one for egg, and another for our crumbs. In a medium pan, pour in vegetable oil and heat to medium-high.

Step 1: mix together bread crumbs, parmesan, lemon herb seasoning, garlic powder, parsley, and salt/pepper in a large bowl. Beat egg in small bowl and add flour to third small bowl.

Step 2: Coat chicken in flour, transfer to the egg, then to the crumb mixture and set aside. Continue to dip chicken until all is coated. Throw pieces into the preheated pan. Chicken will need to be turned in about 5 minutes, and should be golden brown when done.

Now the chicken, pasta, and sauce are done, all that is to be done is the asparagus. We’re about 20 minutes in, and we’re making pretty good time!

In the same pan, add the asparagus, and season with salt/pepper. Cook on medium heat, tossing occasionally until lightly browned and crisp-tender, approx. 10 minutes (depending on thickness). Add lemon zest and lemon juice (amount is your preference), cook 1 minute, and serve warm.


That’s it! We’re done! All in all, it took about 30 minutes and we’ve got a delicious homemade meal that wasn’t crazy difficult. I hope that this recipe helps on one of those nights where you’re dog tired but still want a good home cooked meal!



Please let me know how you liked it and if you have any alterations to make it better! Thanks for coming by!


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