Spicy Lemon Chicken Penne with Asparagus and Crispy Almond Panko

Pasta night just got a major upgrade! This dish combines tender penne with vibrant asparagus and juicy tomatoes, all swirled in a rich garlic herb butter sauce. The real star is the crispy almond and panko topping with a hint of chili and lemon zest-it adds the perfect crunch and a kick of heat.

Juicy chicken cutlets complete the meal, making it hearty enough to satisfy even the biggest cravings. Ready in under 30 minutes, this recipe is perfect for busy weeknights when you want something special without the fuss.

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Ingredients

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

12 ounce Chicken CutletsView 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 1/2 cup pasta water, then drain.
2. Meanwhile, wash and dry produce. Zest and quarter the lemon. Trim and discard woody ends from asparagus; cut into 1-inch pieces. Dice tomato. Thinly slice scallions, separating whites from greens.
3. Melt 1 tbsp butter in a large pan over medium-high heat. Add panko and almonds; season with salt and pepper. Cook, stirring, until golden, 3-4 minutes. Remove from heat; stir in a pinch of lemon zest and a pinch of chili flakes. Transfer to a small bowl.
4. Heat a drizzle of olive oil in the same pan over medium-high heat. Add asparagus and cook until bright green and tender, 2-4 minutes. Add tomato and cook until slightly softened, 1-2 minutes. Season with salt and pepper.
5. While veggies cook, pat chicken dry; season with salt and pepper. Heat a drizzle of oil in a separate nonstick pan over medium-high heat. Cook chicken until cooked through, 3-5 minutes per side. Transfer to a cutting board to rest.
6. Add drained penne, garlic herb butter, cream cheese, half the Parmesan and 1/3 cup reserved pasta water to the pan with veggies. Stir until combined. Season with salt and pepper.
7. Add scallion whites, remaining lemon zest, 1 tbsp butter and remaining chili flakes to taste. Cook, stirring, until sauce coats pasta, 1-2 minutes. Add more pasta water if needed. Remove from heat; stir in a squeeze of lemon juice. Season to taste.
8. Divide pasta among bowls. Sprinkle with panko mixture and remaining Parmesan. Drizzle with olive oil. Garnish with scallion greens. Serve with lemon wedges. Slice chicken and serve atop pasta.

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