Lemon Chicken Pasta Recipe
User Reviews
4.8
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Total Time
35 mins
-
Servings
4 servings
-
Calories
684 kcal
-
Course
Main Course
-
Cuisine
Italian
Lemon Chicken Pasta Recipe
Description
Lemon Chicken Pasta Recipe starts by cooking pasta, typically penne, until just tender and tossing it with olive oil to prevent sticking. Chicken breasts are pounded to an even thickness and seasoned before pan-frying until cooked through and then sliced into bite-sized pieces.
The lemon cream sauce is prepared in the same pan to capture browned bits, by sautéing minced onion and garlic until soft. Chicken stock, Parmesan, heavy cream, salt, pepper, and lemon zest and juice are added and brought to a boil before reducing heat to simmer. This process melds the creamy and citrus elements, creating a sauce that coats the pasta well.
The sliced chicken is combined with the pasta and sauce, producing a balanced dish with savory, creamy textures complemented by bright lemon notes. Garnishing with minced parsley adds herbal freshness and color. This pasta is versatile and can be served as a standalone meal or paired with a salad or steamed vegetables for a complete dinner.
Ingredients
Chicken and Pasta
- 12 ounces pasta Pictured is penne, but any pasta will work. Gluten-free, if needed
- 2 chicken breast
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- parsley to serve, minced
Lemon Cream Sauce
- 1 tablespoon olive oil
- ½ medium yellow onion finely minced
- 4 cloves garlic finely minced
- ½ cup chicken stock
- ½ cup Parmesan Cheese grated
- ½ cup heavy cream
- ½ teaspoon salt sea salt
- ½ teaspoon black pepper sea salt
- lemon zest and juice from 1
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain then return the pasta to the pot and toss with a little splash of olive oil.
- While the pasta water is heating, pound the chicken breasts with a mallet or rolling pin so that they are ½ inch thick. (See notes) Season both sides with salt and pepper.
- Heat the olive oil in a large frying pan over medium-high heat. Cook the chicken breasts for 5 minutes per side, reducing the heat if needed, until they are cooked through. Remove them from the pan and slice them into bite-sized pieces once cool enough to handle then add them to the pot with the cooked pasta.
- Make the lemon cream sauce in the same pan as you used for the chicken. Add the olive oil, onion, and garlic and cook for 3 minutes, until the onion is soft and transparent. Add the chicken stock and scrape the pan of any stuck-on bits. Add the parmesan, heavy cream, salt, and pepper and bring the pan to a boil. Reduce the heat and simmer for 2-3 minutes, or until it thickens slightly. Remove the pan from the heat and stir in the lemon zest and juice.
- Pour the lemon cream sauce over the pasta and cooked chicken and toss to combine. Serve with a little parsley sprinkled over the top for color.
Notes
- Pounding chicken breasts ensures even cooking and reduces cooking time, but can be omitted by cooking thicker breasts longer.
- For added heat, red pepper flakes can be introduced into the lemon cream sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 684 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 684kcal | 34% |
| Carbohydrates | 68g | 23% |
| Protein | 42g | 84% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 964mg | 40% |
| Potassium | 709mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 581IU | 12% |
| Vitamin C | 4mg | 4% |
| Calcium | 191mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
