Lemon Chicken Pasta with Asparagus & Green Beans

Lemon Chicken Pasta with Asparagus & Green Beans is an easy, light recipe for spring. Ready in less than 30 minutes with an easy lemon sauce that eliminates the cream.

Lemon Chicken with Chickapea Pasta

When spring finally arrives I feel the need to add lemon and asparagus to everything!  To me, it represents that fresh crispness in the air and that promise of warm weather to come.

Did you know these fun facts about asparagus?

  • Asparagus does not contain any cholesterol and has minimal fat, just 0.20 grams per serving.
  • The majority of calories in asparagus are made up of carbohydrates, at 3.7 grams.
  • Asparagus, a good source of dietary fiber, provides 3 grams per serving.
  • Asparagus also provides 2.16 grams of protein.

Chickapea pasta with spring veggies and chicken

Chicken is the perfect addition to this dish with the lemon flavors and it comes together in no time.  If you’re vegetarian, it’s just as tasty without and perhaps you’d want to throw some mushrooms in there too.

As always, fresh herbs make all the difference so don’t skip this step.  I used both basil and parsley but be creative and use your favorites if you prefer – cilantro or chives would be wonderful!

 You’ll want to check out the new easy-to-use recipe page for more tasty spring dishes:

Lemon Chicken with Chickpea Lentil Pasta and Spring Veggies


5 from 10 votes
Lemon Chicken Pasta with Asparagus & Green Beans
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Lemon Chicken Pasta with Asparagus & Green Beans is an easy, light recipe for spring. Ready in less than 30 minutes with an easy lemon sauce that eliminates the cream.
Course: Main Course
Cuisine: American
Servings: 4
Calories: 415 kcal
Author: Robyn Gleason | Simply Fresh Dinners
  • 8 ounces Chickapea Pasta (penne, spirals or shells)
  • 2 lemons
  • 2 tbsp Dijon honey mustard
  • pinch of salt and pepper
  • 1 lb skinless, boneless chicken breasts
  • salt and pepper
  • 2 cups asparagus, cleaned and trimmed, but into 1 inch pieces
  • 2 cups green beans (or snow peas), trimmed
  • 1 tablespoon butter
  • 1 teaspoon minced garlic
  • small handful of parsley, chopped
  • small handful of basil, chopped
  1. Cook Chickapea Pasta according to directions, drain and rinse immediately.  Return pasta to pot.

  2. Grate about 1/2 of a lemon peel into a bowl, then squeeze in about 3 tbsp (45 mL) juice. Add Dijon honey mustard.  Add a pinch of salt and pepper.  Stir into pot with pasta, mixing well.

  3. Wash and pat dry your chicken.  Salt and pepper generously. Heat olive oil in pan on med high heat and add chicken.  Turn after 3 minutes and heat until browned and internal temperature is 165F.  Remove from heat and let sit for 5 minutes before slicing into strips or bite sized pieces. (I did both)

  4. Heat butter in a pan.   Add asparagus and green beans, adding salt and pepper and saute for 4 minutes until bright green. I like to keep mine a little crispy.

  5. Add chopped parsley, basil and sauteed veggies to the pasta, mixing well.  

  6. If your chicken is cut into bite sized pieces, toss with pasta.

    If your chicken is sliced into strips, serve up your pasta combo on a plate and top with the strips.

Recipe Notes

If you want to save some time, toss your asparagus and green beans into the pasta while cooking for the last 3 minutes.    I prefer them sauteed with a titch of butter but both methods are fine.


A quick and easy, protein packed dinner with Chickapea Pasta! #chicken #lentilpasta #chickpeapasta #healthypasta #cleaneating #easydinners
  • Regina
    Posted at 22:06h, 12 April Reply

    If this isn’t an ultimate warm weather meal, I don’t know what is! Looks soo good

  • Michelle @ Vitamin Sunshine
    Posted at 20:03h, 11 April Reply

    So simple, and so perfect for spring! Love this recipe.

  • Kristen
    Posted at 14:40h, 11 April Reply

    What a beautiful, fresh spring recipe! So perfect with Chickapea Pasta!

  • Lindsay
    Posted at 14:26h, 11 April Reply

    I wish I was eating this al fresco!

  • GiGi
    Posted at 12:53h, 11 April Reply

    You should be thrilled I was NOT near this plate of gorgeous food while photography was taking place because… I WOULD HAVE RAMMMMEDDDDD my face into it! LOL! Looks ABSOLUTELY AMAZING!!

  • Tania
    Posted at 12:51h, 11 April Reply

    How healthy and delicious! This is truly an incredible dish!

  • Sarah | Well and Full
    Posted at 12:49h, 11 April Reply

    I’m down for anything with lemon! So fresh and zesty!!

  • marcie
    Posted at 12:34h, 11 April Reply

    This recipe is 5 stars!

  • marcie
    Posted at 12:34h, 11 April Reply

    This is my kind of dish! I love how lemony fresh it is with my favorite asparagus, and of course Chickapea Pasta! 🙂

  • Mahy
    Posted at 11:59h, 11 April Reply

    OMG I needed this to put a smile on my face!! So fresh and delicious!

  • Jenn Peas and Crayons
    Posted at 11:34h, 11 April Reply

    Such an amazing, healthy, and colorful recipe to make with tasty chickpea-lentil pasta! Love it so!

  • Michelle Higgins
    Posted at 10:56h, 11 April Reply

    Beautiful, so fresh! Can’t wait to try this!

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