Spicy Lemon Chicken Penne with Asparagus and Crispy Almond Panko

This pasta dish brings together tender penne, juicy chicken and fresh asparagus in a creamy lemon-herb sauce. The real star is the crispy panko topping with almonds and chili flakes, adding a delightful crunch and a kick of heat.

Perfect for a quick weeknight meal, this recipe is packed with flavor and texture. The garlic herb butter and cream cheese create a rich sauce that coats every bite, while the bright lemon and scallions keep it fresh. Serve with extra lemon wedges for a burst of citrus.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add penne and cook until al dente, 9-11 minutes. Reserve ½ cup pasta water, then drain.
2. Meanwhile, zest and quarter the lemon. Trim asparagus and cut into 1-inch pieces. Dice tomato. Thinly slice scallions, separating whites and greens.
3. Melt 1 tablespoon butter in a large pan over medium-high heat. Add panko and almonds; season with salt and pepper. Cook until golden, 3-4 minutes. Stir in a pinch of lemon zest and chili flakes. Transfer to a bowl.
4. Heat olive oil in the same pan. Add asparagus and cook until bright green, 2-4 minutes. Add tomato and cook 1-2 minutes. Season with salt and pepper.
5. Pat chicken dry and season with salt and pepper. Heat cooking oil in another pan over medium-high heat. Cook chicken until cooked through, 4-6 minutes.
6. Add drained penne, garlic herb butter, cream cheese, half the Parmesan and ⅓ cup reserved pasta water to the vegetable pan. Stir until combined. Season with salt and pepper.
7. Add scallion whites, remaining lemon zest, 1 tablespoon butter and chili flakes to taste. Cook 1-2 minutes, adding more pasta water if needed. Stir in lemon juice. Add chicken and scallion whites.
8. Divide pasta among bowls. Top with panko mixture, remaining Parmesan, a drizzle of olive oil and scallion greens. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like rigatoni or fusilli works well.

How can I make this dish dairy-free?

Use dairy-free cream cheese and butter and omit Parmesan or use a vegan alternative.

Can I substitute the chicken?

Shrimp or tofu are great alternatives; adjust cooking time accordingly.