Creamy Lemon Chicken Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
624 kcal
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Course
Main Course
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Cuisine
American
Creamy Lemon Chicken Pasta
Description
Creamy Lemon Chicken Pasta combines al dente cooked pasta with a sauce constructed by sautéing butter and flour to form a roux, then adding garlic, chicken broth or white wine, and fresh lemon juice and zest. Whisking in heavy cream thickens the sauce, which becomes silky and bright. Cooked shredded chicken is stirred in to warm through, followed by Parmesan cheese for richness and flavor.
The finished dish has a velvety texture with zesty notes from lemon and savory elements from garlic and Parmesan. Seasoning with salt and pepper is adjusted to taste, with optional fresh parsley and extra Parmesan for garnish.
Serving this pasta immediately preserves the creamy consistency. The recipe warns against substituting heavy cream with lower-fat dairy as it may curdle due to lemon acidity. This meal suits a comforting lunch or dinner with balanced fresh and rich flavors.
Ingredients
- 8 ounces pasta uncooked
- 2 tablespoons butter
- 1/2 tablespoon flour
- 1 clove garlic minced
- 1/4 cup chicken broth or vegetable broth or dry white wine
- 1/2 tablespoon lemon juice and zest of 1/2 lemon
- 1 cup heavy cream aka whipping cream
- 2 cups chicken shredded, cooked or rotisserie
- 1/3 cup Parmesan Cheese freshly grated
- salt to taste
- black pepper to taste
- parsley optional, for garnish, fresh parsley and extra Parmesan cheese
- Parmesan Cheese optional, for garnish, fresh parsley and extra Parmesan cheese
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
- Do not substitute heavy cream with lower-fat dairy (like half-and-half or milk) to prevent curdling from lemon acidity.
- Adding more flour may be necessary if substitution is attempted to thicken sauce properly.
- Nutritional information is an estimate and varies with ingredient brands and quantities.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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