This bright, lemony meal is the ideal dish for Spring. Sweet peas, tender asparagus, and juicy chicken all come together in a rich lemon cream sauce. We loved rigatoni in this recipe, as its large shape is perfect for catching both vegetables and sauce; if you need to substitute for another pasta, ziti would also work great. While you can get frozen peas and asparagus year-round we recommend trying this recipe in the Spring when both vegetables are in season to showcase how delicious they can be. 

Creamy Spring Pasta

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 2
  • Difficulty: 1 hour and 30 minutes
  • Print


  • 8 oz boneless skinless chicken breasts
  • 1 tsp olive oil
  • 5 oz rigatoni
  • 1 cup shelled spring peas, or frozen peas, defrosted
  • 1 tbsp lemon juice 
  • 1 tsp lemon zest
  • ¾ cup heavy cream
  • 8 oz asparagus
  • 1 oz grated Parmesan cheese, plus extra for garnish
  • 1/4 tsp red pepper flakes


1) Pat chicken dry, season with salt and pepper, and vacuum seal with 1 tsp olive oil. Place vacuum sealed chicken in a Suvie pan and cover with water. Place pan in the bottom zone of Suvie. 

2) Pour 1/3 cup water into a Suvie pan. Place a roasting rack into the pan and arrange asparagus on top of the rack. Place pan in the top zone of Suvie. Input settings and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Sous Vide at 160°F for 1 hour

Top Zone: Steam for 18 minutes

3) Place 5 oz rigatoni in the Suvie starch stainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.

Suvie Starch Cooker Settings

Pasta, 2 cups, 10 minutes

4) After the cook, remove all pans from Suvie. Combine cream, peas, lemon juice, lemon zest, and red pepper flakes in a clean, dry Suvie pan. Place pan in the bottom zone of Suvie. Roast at 400° for 10 minutes or until heated through.

5) Remove chicken from packaging, pat dry and transfer to a cutting board. Cut chicken into bite-sized pieces. Transfer asparagus to a cutting board and cut into 2-inch long spears.

6) In a large bowl stir together the rigatoni, asparagus, cream, parmesan, and chicken until incorporated. Season to taste with salt and pepper. Divide pasta between plates and garnish with extra parmesan cheese.


Nutritional Information per serving (2 servings per recipe): Calories 835, Total Fat 38g, Total Carbohydrates 75g, Total Sodium 260mg, Total Protein 57g

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1 year ago

Can we get updated cooking instructions for a Suvie 3.0? Thanks!