Lemon and Dill Chicken Pasta


  • 4 cups chicken broth
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. dried oregano
  • ¾ pound fusilli pasta
  • 1 bunch of asparagus tips
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon finely grated lemon zest, plus juice of one lemon
  • Kosher salt and freshly ground pepper
  • 1 ¼ pounds boneless, skinless chicken breasts, cut into small bite size pieces
  • 1/2 c. half and half
  • 1/2 c. Asiago shaved cheese
  •  cup chopped fresh dill


  • Season chicken generously with salt, pepper, garlic powder, oregano, and onion powder
  • In large skillet, cook chicken in olive oil and spices until cooked thoroughly.
  • Add chicken broth,1/2 tsp lemon zest, lemon juice and pasta, cook uncovered until pasta is tender
  • Add asparagus and place lid on pan to steam the asparagus.
  • Once asparagus is cooked, add half and half and Asiago cheese. Stir until pasta is covered and cheese is melted
  • Add the remainder of lemon zest, additional salt and pepper to taste and top with fresh dill.