Lemon Asparagus Chicken Pasta

SERVES: 4

INGREDIENTS

• kosher salt
• 1 lb. linguine or spaghetti
• 1 tbsp. extra-virgin olive oil
• 1 lb. boneless skinless chicken breasts
• Freshly ground black pepper
• 2 tsp. Italian seasoning
• 2 tbsp. butter
• 1 small red onion, chopped
• 1 lb. asparagus, stalks trimmed and cut into thirds or quartered if large
• 3 cloves garlic, minced
• 3/4 c. heavy cream
• 1/2 c. low-sodium chicken broth
• 3/4 c. shredded mozzarella
• 1/2 c. freshly grated Parmesan, plus more for garnish
• Freshly chopped parsley, for garnish

DIRECTIONS

1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
2. In a skillet over medium heat, heat olive oil. Add chicken and season with salt, pepper, and Italian seasoning. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest, then thinly slice.
3. To skillet, melt butter over medium heat. Add red onion and asparagus and season with salt and pepper. Cook until tender, 5 minutes, then add garlic and cook until fragrant, 1 minute more.
4. Pour over heavy cream and chicken broth and let thicken, 2 minutes. Stir in cheeses and let cook until melty, then toss in cooked linguine.
5. Top with sliced chicken and garnish with more Parmesan and parsley.