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

  • Servings: 2
  • Difficulty: 2 hours and 40 minutes
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  • 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


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 upper right zone of your Suvie. 

Place asparagus in a Suvie pan and place in upper left zone of your Suvie. Place rigatoni in starch pan in lower right zone of your Suvie. Input settings and cook immediately or schedule.

My Cook > Multi-Zone Settings:  

Protein: 160°F for 1 hour

Vegetable: 9 minutes

Starch: 11 minutes

Once the chicken has finished cooking, remove from packaging, pat dry and transfer to a cutting board. Cut chicken into bite-sized pieces. Pour off any excess water from the asparagus pan and then reinsert into your Suvie. Combine cream, peas, lemon juice, lemon zest, and red pepper flakes in a Suvie pan. Insert into your Suvie. Broil both pans for 10 minutes, stirring halfway through cooking. 

Transfer asparagus to a cutting board and cut into 2-inch long pieces. In a large bowl stir together the rigatoni, asparagus, cream, parmesan, and chicken, stirring to incorporate. 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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