Spring is in the air! At least for now. How is the weather where you are?
And because spring is in the air, it’s time for colorful veggie pasta. As if I needed an excuse to make this delicious Pasta with Creamy Lemon Basil Sauce. My friends, it’s even better than it sounds and looks. It is my new favorite pasta dish. It’s easy, weeknight-friendly, creamy dreaminess. In fact, it’s my new BFF. My Bestest Favoritest Food.
This pasta, with its smooth, rich, and creamy sauce featuring a hint of lemon and fresh basil will rock your world. Promise. Add to that the crunchy, fresh bell peppers, onions, mushrooms, and asparagus and toss in the tender chicken and you’ll be like, “Puhchah! I don’t ever need to set foot in {insert name of favorite Italian restaurant here} again!” Am I being overdramatic? Did I go too far? You’ll just have to try it and see.
- 1 lb. campanelle pasta (or short noodles of your choice)
- 2 Tbsp canola oil, divided
- 1 lb. boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- I red bell pepper, diced
- ½ red onion, sliced
- 1 8-oz. pkg sliced mushrooms
- 1 bunch asparagus, trimmed and cut into bite-sized pieces
- 2 Tbsp butter
- 2 cloves (2 tsp) minced garlic
- 1 cup half-and-half
- 1 cup chicken broth
- ¼ cup lemon juice
- 2 Tbsp cornstarch
- ½ tsp pepper
- 3 Tbsp chopped fresh basil
- Prepare pasta according to directions on package.
- Meanwhile, heat 1 Tbsp oil in a large fry pan over medium-high heat. Add chicken and saute, browning on all sides, about 5 minutes. Remove from pan and keep warm.
- In same pan, add peppers and onions and saute until crisp tender. Remove from heat.
- In same pan, heat remaining 1 Tbsp oil and saute mushrooms until browned. Remove from heat.
- In same pan, add asparagus pieces and add enough water just to cover bottom of pan. Cook asparagus in water until bright green and crisp tender. Remove from heat.
- In same pan, add butter and garlic. Saute for one minute, stirring frequently.
- Add half-and-half and chicken broth, stirring well to combine. Heat to boiling, reduce heat to medium-low, and simmer 8 minutes or until reduced by half.
- Meanwhile, in a small bowl, stir together lemon juice and cornstarch until smooth.
- Whisk lemon juice mixture and pepper into sauce to combine. Stir in basil.
- Add vegetables and chicken back into pan and toss to combine. Serve over pasta.
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I wanted to thank you for this recipe. My family loved it. I am adding it to one of my favourites.
Thanks, Marlece! I’m so glad you all enjoyed it. Thanks for visiting!