Servings
Font
Back
5.0 from 6 votes

Pasta with Lemon Cream Sauce

This pasta with lemon cream sauce is mixed with chicken and vegetables. Perfect for a comforting winter meal or a bright springtime dish.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6 Servings
Calories: 563 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 tablespoons olive oil divided
  • 2 boneless, skinless chicken breasts cut into 1-inch pieces
  • ½ large onion finely chopped
  • 1 cup whipping cream
  • 1 cup low-sodium chicken broth
  • ¼ cup water
  • ½ pound green beans trimmed and halved
  • 1 red bell pepper seeded & cut into strips
  • 1 pound farfalle (bowtie) pasta
  • ¼ cup chopped flat-leaf parsley
  • 2 teaspoons grated lemon zest
  • ½ cup finely grated Parmesan cheese
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Add the chicken and cook until the chicken is no longer cooked in the center, stirring occasionally, about 5 minutes. Remove chicken from the skillet and set aside.
  2. Heat 1 tablespoon olive oil in a large saucepan set over medium heat. Add onion and cook until the onion is soft and starting to turn brown, 4 to 5 minutes.
  3. To the saucepan, add whipping cream, chicken broth, and water. Simmer, uncovered, for 8-10 minutes. Add green beans to the cream mixture. Simmer for 3-5 minutes, or until the green beans are tender crisp. Add red bell pepper and simmer for one additional minute. Add the cooked chicken to the cream sauce to reheat.
  4. While the cream sauce and vegetables are cooking, cook 1 pound (16 ounces) farfalle pasta in a large pot of salted water until al dente. Drain the pasta and add it to the cream sauce. Toss to combine. Add flat-leaf parsley, lemon zest, and Parmesan cheese. Toss again to combine. Season to taste with salt and pepper. Serve immediately.

Notes

  • Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition Information

Serving 1portion (⅙ of recipe) Calories 563kcal (28%) Carbohydrates 64g (21%) Protein 23g (46%) Fat 24g (37%) Saturated Fat 12g (60%) Cholesterol 76mg (25%) Sodium 222mg (9%) Fiber 4g (16%) Sugar 6g (12%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 563

% Daily Value*

Serving 1portion (⅙ of recipe)
Calories 563kcal 28%
Carbohydrates 64g 21%
Protein 23g 46%
Fat 24g 37%
Saturated Fat 12g 60%
Cholesterol 76mg 25%
Sodium 222mg 9%
Fiber 4g 16%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.