I can’t get enough of pasta for dinner; it’s the one meal we can all agree on in our house. You will love our spring pasta meals including our chicken pesto pasta, our simple spaghetti with tomatoes and arugula, and our salmon pasta with pesto. Now we have a delicious spring pasta recipe with chicken, asparagus, peas, and mushrooms to share with you.
You will love this delicious spring pasta dinner made with grilled chicken, asparagus, mushrooms, and sweet peas with white sauce and a hint of lemon.
Spring pasta recipe
The primary ingredients you will need to make this recipe are listed below, however, you will find the full list of ingredients in the recipe card.
- Grilled chicken
We made our meal with gluten-free pasta, however, you can make yours with whatever pasta you love. Here are some of our favorites that you can use:
- Corkscrew – including Cavatappi and Cellentani
Bring water to boil in a large pot for the pasta, asparagus, and peas.
While you wait for the water to boil, grill the chicken. I purchased chicken strips, so once they were grilled, I could quickly slice them into cubes to add to the sauce.
Cover your grilled chicken and set it aside while you prepare and cook the remainder of the ingredients.
The first step is to chop your garlic, cut your asparagus into pieces, and zest and juice your lemon.
While the pasta is cooking with the asparagus and peas, you can make the sauce in a separate pan.
Once everything is cooked, combine the ingredients by stirring them together in the pan.
Serve immediately, garnishing your meal with Parmesan cheese and fresh parsley.
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A delicious spring pasta with grilled chicken, asparagus, mushrooms, and peas.
- 2 boxes Banza Cavatappi pasta
- 6-7 Chicken strips
- 1 bunch Fresh asparagus sliced into 1.5 inch pieces
- 2 cups Baby Bella mushrooms
- 1.5 cups Frozen sweet peas
- 3 cloves Garlic finely chopped
- 1 cup Heavy whipping cream
- 1 cup Dry white wine
- 4 oz Mascarpone
- 4 tbs Butter
- 1/2 Lemon juice and zest
- 1/2 tsp Salt and pepper
- 1 tsp Italian seasoning
- Parsley for garnish
- Parmesan for garnish
Season the chicken strips with Italian seasoning and grill until cooked through.
Bring a pot of water to boil - while you are waiting, you can start making the sauce.
Over low-medium heat, melt the butter in a large pan on the stove.
Add the garlic and saute until soft, and then add the mushrooms. Cook for 2-3 minutes.
Pour the white wine into the pan and continue cooking the mushrooms until soft.
Add the heavy whipping cream, mascarpone, lemon juice and zest to the pan. Stir until the mascarpone is completely blended.
Add the salt and pepper, and return the chicken to the pan. Stir to make sure the chicken is covered in sauce. Cover the pan and turn down to simmer.
Once the water is boiled, add the pasta, asparagus, and peas to the pot. Turn down the heat to simmer, cover, and cook for 8 minutes. Drain and add the ingredients to the sauce.
Serve, garnishing with Parmesan cheese and fresh parsley.