Cheesy Asparagus Casserole: A Creamy, Comforting Side Dish

There’s something magical about a dish that transforms humble ingredients into pure comfort. This Cheesy Asparagus Casserole is exactly that—a creamy, dreamy, veggie-packed side that feels indulgent yet wholesome. Whether you’re serving it for a holiday feast (hello, Easter or Thanksgiving!) or just jazzing up a weeknight dinner, it’s guaranteed to steal the spotlight. Plus, it’s a sneaky way to get even the pickiest eaters to enjoy their greens!

I first made this casserole for a potluck years ago, and let’s just say… it came home empty. The combination of tender asparagus, rich cheese sauce, and buttery breadcrumbs is downright irresistible. And the best part? It’s easy. No fancy techniques, no hard-to-find ingredients—just simple, hearty goodness. If you love cozy dishes like our Creamy Garlic Mashed Potatoes, this one’s for you.

Why You’ll Love This Cheesy Asparagus Casserole

Here’s why this recipe deserves a permanent spot in your rotation:

• Versatile: Works as a side dish or a light main with a salad.
• Make-ahead friendly: Assemble it ahead and bake when ready.
• Crowd-pleaser: Even veggie skeptics will ask for seconds.
• Seasonal flexibility: Swap in frozen asparagus if fresh isn’t available.

How to Make Cheesy Asparagus Casserole

Ingredients You’ll Need

• 1.5 lbs fresh asparagus, trimmed
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1.5 cups whole milk
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan
• ½ cup breadcrumbs
• 1 tsp garlic powder
• Salt and pepper to taste

Step-by-Step Instructions

1. Prep the asparagus: Blanch in boiling water for 2 minutes, then plunge into ice water to stop cooking. Drain and arrange in a greased baking dish.
2. Make the sauce: Melt butter in a saucepan, whisk in flour to form a roux. Gradually add milk, stirring until thickened. Remove from heat and stir in cheeses until melted.
3. Assemble: Pour sauce over asparagus. Sprinkle with breadcrumbs mixed with a drizzle of melted butter.
4. Bake: At 375°F for 20–25 minutes until bubbly and golden. Let rest 5 minutes before serving.

Tips for the Best Casserole

For extra flair, try adding crispy bacon bits or swapping cheddar for Gruyère. If you’re short on time, skip blanching—just roast the asparagus first (like in our Roasted Vegetable Medley). And don’t skimp on the breadcrumbs—that crunchy topping is everything!

There you have it—a dish that’s as easy to love as it is to make. Whether you’re craving comfort or need a reliable side to impress, this Cheesy Asparagus Casserole delivers every time. Now, who’s ready to dig in?

Cheesy Asparagus Casserole

• Author: The Comfort Kitchen

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Description

A creamy, cheesy asparagus casserole topped with crispy breadcrumbs for the perfect side dish or vegetarian main course. This comforting bake highlights fresh asparagus in a rich cheese sauce.

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Ingredients

Scale 1x2x3x

For the Crust:

• For the casserole base:
• 2 lbs fresh asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup chicken or vegetable broth
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp nutmeg
• Salt and pepper to taste
• For the cheese mixture:
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• For the topping:
• 1 cup panko breadcrumbs
• 2 tbsp melted butter
• 1/4 cup grated Parmesan cheese
• 1 tsp dried parsley

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Instructions

1. Prepare the Crust:

1. 1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. 2. Blanch asparagus: Bring a pot of salted water to boil. Add asparagus and cook for 2 minutes. Drain and immediately plunge into ice water. Drain again and pat dry.
3. 3. Make the sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and broth until smooth.
4. 4. Cook sauce: Bring to a simmer, stirring constantly until thickened (about 5 minutes). Stir in Dijon mustard, garlic powder, nutmeg, salt, and pepper.
5. 5. Add cheeses: Remove from heat and stir in cheddar and Parmesan cheeses until melted.
6. 6. Combine: Gently fold in blanched asparagus and transfer mixture to prepared baking dish.
7. 7. Make topping: Mix breadcrumbs, melted butter, Parmesan, and parsley. Sprinkle evenly over casserole.
8. 8. Bake: 25-30 minutes until bubbly and topping is golden brown. Let rest 5 minutes before serving.

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Notes

For a crispy topping, broil for the last 2-3 minutes. Substitute gluten-free flour and breadcrumbs if needed. Leftovers reheat well at 350°F for 15 minutes.

Creamy Lemon Chicken Pasta: A Bright & Comforting Weeknight Dinner

There’s something magical about a dish that balances rich creaminess with a burst of citrusy freshness. This Creamy Lemon Chicken Pasta is exactly that—a cozy hug in a bowl with a sunny twist. Picture tender chicken, al dente pasta, and a velvety sauce kissed by lemon zest, garlic, and just the right amount of Parmesan. It’s the kind of meal that feels indulgent but comes together in under 30 minutes, making it perfect for busy weeknights when you crave both comfort and flavor.

I first stumbled upon this recipe during a particularly chaotic week. My fridge held a lone lemon, some leftover chicken, and half a box of pasta—ingredients that seemed destined for a lackluster dinner. But with a little creativity (and a generous splash of cream), this dish was born. Now, it’s a staple in my house, especially when I need a pick-me-up that’s as easy as it is delicious. Whether you’re cooking for picky kids, a date night, or just yourself (hello, self-care dinner!), this pasta delivers every time.

Why You’ll Love This Creamy Lemon Chicken Pasta

This dish isn’t just tasty—it’s also incredibly versatile. Here’s why it’ll become your new go-to:

• Quick & Easy: Ready in 30 minutes or less, with minimal cleanup.
• Bright & Balanced: The lemon cuts through the richness, making it feel lighter.
• Pantry-Friendly: Uses simple ingredients you likely already have.
• Crowd-Pleasing: Kids and adults alike adore the creamy, tangy flavors.

How to Make Creamy Lemon Chicken Pasta

Ingredients You’ll Need

• 8 oz pasta (like fettuccine or penne)
• 2 boneless, skinless chicken breasts, sliced
• 3 garlic cloves, minced
• 1 cup heavy cream
• Zest and juice of 1 lemon
• ½ cup grated Parmesan
• 2 tbsp olive oil
• Salt, pepper, and red pepper flakes to taste
• Fresh parsley for garnish

Step-by-Step Instructions

1. Cook the Pasta: Boil pasta in salted water until al dente. Reserve ½ cup pasta water before draining.
2. Sauté the Chicken: Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, then cook until golden (5–6 minutes). Set aside.
3. Make the Sauce: In the same skillet, sauté garlic until fragrant (30 seconds). Add cream, lemon zest, and juice, simmering for 2–3 minutes. Stir in Parmesan until melted.
4. Combine: Toss pasta and chicken into the sauce, adding pasta water as needed to loosen. Garnish with parsley and extra lemon zest.

Tips for the Best Creamy Lemon Chicken Pasta

Want to elevate this dish even further? Try these pro tips:

• Don’t Skip the Pasta Water: The starchy liquid helps the sauce cling to the noodles.
• Use Fresh Lemon: Bottled juice won’t give the same vibrant flavor.
• Add Greens: Spinach or arugula wilted into the sauce adds freshness.
• Swap Proteins: Try shrimp or mushrooms for a twist! For more easy swaps, check out our guide to pasta ingredient substitutions.

There you have it—a dish that’s as joyful to make as it is to eat. Whether you’re craving comfort or need a quick dinner win, this Creamy Lemon Chicken Pasta promises to delight. The zesty sauce, tender chicken, and cozy pasta are a trio made in heaven, proving that sometimes the simplest recipes are the most memorable. So grab that lemon, pour yourself a glass of wine, and let’s get cooking! And if you’re in the mood for more citrusy goodness, try our Lemon Garlic Shrimp next.

Creamy Lemon Chicken Pasta

• Author: Chef Maria Bennett

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Description

A luscious and tangy pasta dish featuring tender chicken breasts in a velvety lemon cream sauce with garlic and parmesan. Perfect for weeknight dinners or entertaining guests.

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Ingredients

Scale 1x2x3x

For the Crust:

• For the chicken:
• 2 boneless, skinless chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• For the sauce:
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 cup grated parmesan cheese
• 1/4 teaspoon red pepper flakes
• For the pasta:
• 8 oz fettuccine or linguine
• 2 tablespoons chopped fresh parsley
• 1 tablespoon butter

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Instructions

1. Prepare the Crust:

1. 1. Season chicken breasts with salt, pepper, and garlic powder.
2. 2. Heat olive oil in large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through. Remove and let rest.
3. 3. Cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.
4. 4. In same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
5. 5. Pour in chicken broth and lemon juice, scraping up browned bits. Simmer for 2 minutes.
6. 6. Reduce heat to low. Stir in heavy cream, lemon zest, and red pepper flakes. Simmer for 3-4 minutes until slightly thickened.
7. 7. Whisk in parmesan cheese until melted and smooth. If sauce is too thick, add reserved pasta water 1 tablespoon at a time.
8. 8. Slice chicken into thin strips. Add cooked pasta and chicken to sauce, tossing to coat evenly.
9. 9. Garnish with fresh parsley and extra parmesan before serving.

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Notes

For extra lemon flavor, add an additional teaspoon of zest. Substitute half-and-half for heavy cream if preferred, though sauce will be thinner. Leftovers keep refrigerated for 3 days – reheat gently with a splash of milk.

Creamy Lemon Chicken Pasta: A Bright & Comforting Weeknight Favorite

There’s something magical about the combination of creamy pasta and zesty lemon—it’s like sunshine on a plate, even on the busiest of days. This Creamy Lemon Chicken Pasta is my go-to when I need a meal that feels indulgent yet comes together in under 30 minutes. Picture tender chicken, al dente pasta, and a velvety sauce with just the right amount of tang. It’s the kind of dish that makes you pause mid-bite and think, “Wow, I *nailed* this.”

I first stumbled upon this recipe during a chaotic week when my fridge was nearly empty, save for a lone lemon and some leftover grilled chicken. Desperation led to experimentation, and voilà—a new family favorite was born. Whether you’re cooking for picky eaters, impressing dinner guests, or simply treating yourself, this dish delivers. Plus, it’s versatile! Swap in shrimp for chicken, or add spinach for a veggie boost. (P.S. If you love lemony flavors, try my Lemon Garlic Shrimp Pasta next!)

Why You’ll Love This Creamy Lemon Chicken Pasta

This recipe checks all the boxes:

• Quick & easy: Ready in 30 minutes or less.
• Bright & balanced: The lemon cuts through the richness for a perfect flavor harmony.
• Meal-prep friendly: Tastes just as good reheated the next day.
• Crowd-pleasing: Kids and adults alike adore it.

How to Make Creamy Lemon Chicken Pasta

Ingredients You’ll Need

• 8 oz pasta (like fettuccine or penne)
• 2 boneless, skinless chicken breasts, sliced
• 3 garlic cloves, minced
• 1 cup heavy cream (or half-and-half for a lighter option)
• Zest and juice of 1 large lemon
• ½ cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt, pepper, and red pepper flakes to taste
• Fresh parsley for garnish

Step-by-Step Instructions

1. Cook the pasta: Boil in salted water until al dente. Reserve ½ cup pasta water before draining.
2. Sear the chicken: Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, then cook until golden (5–6 minutes). Set aside.
3. Make the sauce: In the same skillet, sauté garlic for 30 seconds. Add cream, lemon zest, and juice, stirring gently. Simmer for 2–3 minutes until slightly thickened.
4. Combine everything: Toss in the cooked pasta, chicken, and Parmesan. Add pasta water as needed to loosen the sauce. Garnish with parsley and serve immediately.

Tips for the Best Creamy Lemon Chicken Pasta

• Don’t skimp on the lemon zest: It packs a flavor punch! Use a microplane for fine, fluffy zest.
• Use room-temperature cream: This prevents curdling when adding lemon juice.
• Want extra veggies? Stir in baby spinach or roasted cherry tomatoes.

There you have it—a dish that’s as vibrant as it is comforting. Whether you’re cooking to unwind after a long day or hosting a last-minute dinner, this Creamy Lemon Chicken Pasta promises to delight. And if you’re craving more cozy pasta recipes, check out my Creamy Tomato Spinach Pasta for another weeknight win. Now, go forth and savor every lemony, creamy bite!

Creamy Lemon Chicken Pasta

• Author: Chef Emily Carter

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Description

A delicious and comforting pasta dish featuring tender chicken in a creamy lemon sauce with garlic and parmesan. Perfect for weeknight dinners yet elegant enough for guests.

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Ingredients

Scale 1x2x3x

For the Crust:

• For the chicken:
• 2 boneless, skinless chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• For the pasta:
• 8 ounces fettuccine or linguine
• 4 quarts water
• 1 tablespoon salt
• For the sauce:
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup freshly grated parmesan cheese
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For garnish:
• Fresh parsley, chopped
• Additional parmesan cheese

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Instructions

1. Prepare the Crust:

1. 1. Season chicken breasts with salt, pepper, and garlic powder.
2. 2. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through. Remove and let rest before slicing.
3. 3. Cook pasta in salted boiling water according to package directions. Reserve 1/2 cup pasta water before draining.
4. 4. In the same skillet, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant.
5. 5. Whisk in heavy cream, chicken broth, parmesan, lemon zest, lemon juice, salt, and pepper. Simmer for 3-4 minutes until slightly thickened.
6. 6. Add cooked pasta and sliced chicken to the sauce, tossing to coat. Add reserved pasta water as needed to reach desired consistency.
7. 7. Garnish with fresh parsley and additional parmesan before serving.

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Notes

For a lighter version, substitute half-and-half for heavy cream. The lemon flavor intensifies as the dish sits – add extra lemon juice just before serving if needed. Leftovers keep well refrigerated for up to 3 days.

Cheesy Asparagus Casserole: A Creamy, Comforting Side Dish

There’s something magical about a dish that transforms humble ingredients into pure comfort. This Cheesy Asparagus Casserole is exactly that—a creamy, golden-brown hug on a plate. Whether you’re looking for a standout side for Sunday dinner or a cozy addition to your holiday spread, this recipe delivers. It’s the kind of dish that makes everyone at the table ask, “Can I have seconds?” (Spoiler: The answer is always yes.)

As a mom of two picky eaters, I’ve learned that cheese is the ultimate peacekeeper. Pair it with fresh, vibrant asparagus, and suddenly, veggies aren’t just tolerated—they’re celebrated. This casserole is also forgiving: swap the cheeses, add crispy bacon, or toss in sautéed mushrooms if you’re feeling fancy. It’s a versatile crowd-pleaser that works just as well for potlucks as it does for quiet weeknights. Plus, it comes together in under an hour—because who has time for fussy recipes?

Why You’ll Love This Cheesy Asparagus Casserole

Here’s why this recipe deserves a permanent spot in your rotation:

• Easy elegance: Looks fancy, but the prep is simple.
• Perfect for holiday meals or weeknight dinners.
• Customizable—add your favorite cheeses or proteins.
• Packs in veggies without sacrificing indulgence.

How to Make Cheesy Asparagus Casserole

Ingredients You’ll Need

• 1 lb fresh asparagus, trimmed
• 2 cups shredded cheddar cheese (or a mix of Gruyère and mozzarella)
• 1/2 cup grated Parmesan
• 1 cup heavy cream or whole milk
• 2 tbsp butter
• 1 tsp garlic powder
• 1/2 tsp smoked paprika (optional, for depth)
• Salt and pepper to taste
• 1/2 cup breadcrumbs or crushed Ritz crackers for topping

Step-by-Step Instructions

1. Prep the asparagus: Blanch trimmed asparagus in boiling water for 2 minutes, then plunge into ice water to preserve its bright green color. Pat dry.
2. Make the sauce: Melt butter in a saucepan, whisk in cream, garlic powder, and half the cheeses until smooth.
3. Layer it up: Arrange asparagus in a baking dish, pour sauce over top, and sprinkle with remaining cheeses and breadcrumbs.
4. Bake: At 375°F for 20–25 minutes, until bubbly and golden. Let rest 5 minutes before serving.

Tips for the Best Casserole

For extra flair, try these pro tips:

• Swap breadcrumbs for crushed buttery crackers or fried onions.
• Add a pinch of nutmeg to the sauce for warmth.
• Short on time? Use frozen asparagus (thawed and drained) instead.

There you have it—a dish that’s as comforting to make as it is to eat. Whether you’re serving it alongside roasted chicken or as the star of your Meatless Monday, this Cheesy Asparagus Casserole is sure to earn a standing ovation. Now, go forth and bake with confidence (and maybe an extra sprinkle of cheese).

Cheesy Asparagus Casserole

• Author: The Kitchen Explorer

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Description

A creamy, cheesy asparagus casserole with a crispy breadcrumb topping. Perfect as a side dish or vegetarian main course.

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Ingredients

Scale 1x2x3x

For the Crust:

• For the casserole:
• 1.5 lbs fresh asparagus, trimmed and cut into 2-inch pieces
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1.5 cups whole milk
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• For the topping:
• 1 cup panko breadcrumbs
• 2 tablespoons melted butter
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon paprika

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Instructions

1. Prepare the Crust:

1. 1. Preheat oven to 375°F (190°C). Grease a 2-quart baking dish.
2. 2. Blanch asparagus in boiling water for 2 minutes, then transfer to ice water. Drain and pat dry.
3. 3. Melt butter in saucepan over medium heat. Whisk in flour to create a roux, cooking for 1 minute.
4. 4. Gradually whisk in milk until smooth. Cook until thickened (about 3-4 minutes).
5. 5. Remove from heat. Stir in cheddar, Parmesan, garlic powder, onion powder, salt, and pepper.
6. 6. Fold in asparagus and transfer to prepared baking dish.
7. 7. Combine topping ingredients and sprinkle evenly over casserole.
8. 8. Bake for 20-25 minutes until bubbly and golden brown.
9. 9. Let rest 5 minutes before serving.

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Notes

For extra crispiness, broil the topping for 1-2 minutes at the end. Can substitute half the asparagus with broccoli florets for variation.

Creamy Lemon Chicken Pasta: A Bright & Comforting Weeknight Dinner

There’s something magical about a dish that feels indulgent yet comes together in under 30 minutes. This Creamy Lemon Chicken Pasta is exactly that—a luscious, velvety sauce clinging to tender pasta, with juicy chicken and a pop of citrus that makes every bite sing. Whether you’re cooking for a busy weeknight or a cozy date night in, this recipe delivers restaurant-quality flavor without the fuss.

I first made this dish on a night when my fridge was nearly empty, and my patience was even thinner. But lemons, chicken, and a splash of cream? That’s all it took to turn a “what’s-for-dinner” panic into a triumph. Now, it’s my go-to when I need a meal that feels special but doesn’t demand hours at the stove. Bonus: The lemon adds a freshness that keeps the dish light, so you won’t feel weighed down—just happily satisfied.

Why You’ll Love This Creamy Lemon Chicken Pasta

This dish is a crowd-pleaser for so many reasons:

• Quick & Easy: Ready in 30 minutes—perfect for hectic evenings.
• Bright & Balanced: The lemon cuts through the richness for a dish that’s creamy but not heavy.
• Versatile: Swap in shrimp or mushrooms for the chicken, or use gluten-free pasta if needed.
• Leftover-Friendly: Tastes even better the next day (if it lasts that long!).

How to Make Creamy Lemon Chicken Pasta

Ingredients You’ll Need

• 8 oz pasta (linguine or fettuccine work best)
• 2 boneless, skinless chicken breasts, sliced thin
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 cup heavy cream
• Zest and juice of 1 large lemon
• ½ cup grated Parmesan cheese
• Salt, pepper, and red pepper flakes to taste
• Fresh parsley for garnish

Step-by-Step Instructions

1. Cook the pasta: Boil in salted water until al dente. Reserve ½ cup pasta water before draining.
2. Sear the chicken: Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, then cook until golden (5–6 minutes). Set aside.
3. Make the sauce: In the same skillet, sauté garlic for 30 seconds. Add cream, lemon zest, and juice, simmering for 2 minutes. Stir in Parmesan until melted.
4. Combine: Toss pasta and chicken in the sauce, adding pasta water as needed to loosen. Garnish with parsley and serve immediately.

Tips for the Best Creamy Lemon Chicken Pasta

Want to take this dish to the next level? Try these tricks:

• Don’t skimp on the lemon zest: It packs a punch of flavor without acidity.
• Use freshly grated Parmesan: Pre-shredded cheese won’t melt as smoothly.
• Add veggies: Spinach or sun-dried tomatoes add color and nutrition. For more veggie-packed ideas, check out our Vegetable Pasta Primavera.

There you have it—a dish that’s as easy to make as it is delicious. Whether you’re cooking for one or a family, this Creamy Lemon Chicken Pasta is a reminder that great meals don’t need to be complicated. Pour yourself a glass of wine, twirl that fork, and savor every bright, creamy bite. Happy cooking!

Creamy Lemon Chicken Pasta

• Author: Chef Maria

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Description

A delightful and tangy pasta dish featuring tender chicken in a creamy lemon sauce, perfect for a quick weeknight dinner or a special occasion.

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Ingredients

Scale 1x2x3x

For the Crust:

• For the Chicken:
• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• For the Pasta:
• 8 ounces fettuccine or linguine
• 4 cups water
• 1 teaspoon salt
• For the Sauce:
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup freshly grated Parmesan cheese
• Zest and juice of 1 lemon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• For Garnish:
• Fresh parsley, chopped
• Lemon slices

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Instructions

1. Prepare the Crust:

1. 1. Cook the pasta according to package instructions in salted water until al dente. Drain and set aside.
2. 2. Season the chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5-6 minutes per side until golden and cooked through. Remove from the skillet and let rest for 5 minutes before slicing into strips.
3. 3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
4. 4. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and let cook for 2-3 minutes until slightly thickened.
5. 5. Stir in the Parmesan cheese, lemon zest, lemon juice, salt, black pepper, and red pepper flakes (if using). Simmer for another 2 minutes.
6. 6. Add the cooked pasta and sliced chicken to the skillet, tossing to coat everything evenly in the sauce. Cook for 1-2 minutes until heated through.
7. 7. Garnish with fresh parsley and lemon slices before serving.

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Notes

For a lighter version, you can substitute half-and-half for the heavy cream. Adjust lemon zest and juice to taste for more or less tanginess.