Creamy Lemon Chicken Pasta

Name: Creamy Lemon Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 8 ounces uncooked pasta; 2 tablespoons butter; 1/2 tablespoon flour; 1 clove garlic; 1/4 cup chicken broth/veg broth or dry white wine; 1/2 tablespoon lemon juice + zest of 1/2 lemon; 1 cup heavy/whipping cream; 2 cups cooked/rotisserie chicken; 1/3 cup freshly grated Parmesan cheese; salt & pepper; Garnish: fresh parsley & extra parm

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5.0

120 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
624 kcal
Course
Main Course
Cuisine
American

Creamy Lemon Chicken Pasta

Nina Acevedo

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Using rotisserie or leftover chicken makes this easy creamy lemon chicken pasta recipe perfect for busy weeknights! It comes together quickly with no fancy ingredients.

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Ingredients

Servings

8 ounces uncooked pasta
2 tablespoons butter
1/2 tablespoon flour
1 clove garlic minced
1/4 cup chicken broth/veg broth or dry white wine
1/2 tablespoon lemon juice + zest of 1/2 lemon
1 cup heavy/whipping cream
2 cups cooked/rotisserie chicken shredded
1/3 cup freshly grated Parmesan cheese
salt & pepper to taste
Garnish: fresh parsley & extra parm optional

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Instructions

Boil a salted pot of water for the pasta and cook it al dente according to package directions.
When the pasta is approx. 10 minutes away from being done, add the butter to a skillet over medium-high heat. Once it melts, sprinkle the flour in and cook for about a minute, stirring fairly often.
Add in the garlic, followed by the broth (or wine) and lemon juice + zest. Let it bubble for one minute.
Whisk in the cream, then stir in the chicken, and cook it for a few minutes until the sauce has thickened up to your liking.
Stir in the parmesan cheese and take the skillet off the heat. Season with salt & pepper as needed (I am generous with both).
Add the drained pasta to the skillet and toss until coated (add a tablespoon or so of the pasta water to the sauce prior to draining it, especially if the sauce has become a little too thick). Serve immediately with more parmesan and a bit of chopped parsley if desired.

Notes

I do NOT recommend subbing the heavy cream for anything with a lower fat content (e.g. half-and-half or milk) because the lemon in the sauce is very likely to curdle it, and you'll have to add more flour to thicken the sauce.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition Information

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Calories 624kcal (31%) Carbohydrates 45g (15%) Protein 30g (60%) Fat 36g (55%) Saturated Fat 20g (100%) Cholesterol 156mg (52%) Sodium 310mg (13%) Potassium 354mg (10%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 1150IU (23%) Vitamin C 2mg (2%) Calcium 151mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 624 kcal

% Daily Value*

Calories	624kcal	31%
Carbohydrates	45g	15%
Protein	30g	60%
Fat	36g	55%
Saturated Fat	20g	100%
Cholesterol	156mg	52%
Sodium	310mg	13%
Potassium	354mg	8%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	1150IU	23%
Vitamin C	2mg	2%
Calcium	151mg	15%
Iron	2mg	11%