How To Make Creamy Lemon Chicken Pasta
Savor some tang in this lemon chicken pasta that’s ready in under an hour! Penne is tossed in a zesty sauce of lemon juice, chicken broth, and heavy cream.
Serves:
Ingredients
- 3chicken breasts,boneless skinless, cut in half
- 1lemon,quartered
- 2tspgarlic powder,divided
- 1tspground black pepper,divided
- 29ozchicken broth
- ¼cupfresh lemon juice
- 16ozpenne pasta,cooked as directed on box
- 1½cupsheavy whipping cream
- 1tsplemon zest,grated
- salt and pepper,to taste
- cheese,shredded, to taste, optional
Instructions
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Prepare chicken by squeezing lemon over both sides and seasoning with 1 teaspoon garlic powder and ¾ teaspoon pepper. Bake at 350 degrees F for about 40 minutes, or until chicken is cooked through.
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Meanwhile, in a large saucepan, add the remaining garlic powder and pepper to the chicken broth. Bring to a boil and add lemon juice and pasta. Cook over medium heat for approximately 25 minutes until all liquid is absorbed, stirring occasionally.
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Cut up your chicken into bite-sized pieces and stir into your pasta, along with the whipping cream and lemon zest. Cook over low heat for 5 minutes, stirring every minute. Remove from heat. Let stand for about 5 minutes before stirring and serving.
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Sprinkle shredded or grated cheese on top, if desired.
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Serve and enjoy!
Nutrition
- Calories: 697.16kcal
- Fat: 32.96g
- Saturated Fat: 16.70g
- Trans Fat: 0.09g
- Monounsaturated Fat: 10.62g
- Polyunsaturated Fat: 3.27g
- Carbohydrates: 66.33g
- Fiber: 3.23g
- Sugar: 6.39g
- Protein: 33.15g
- Cholesterol: 141.31mg
- Sodium: 887.98mg
- Calcium: 79.75mg
- Potassium: 605.56mg
- Iron: 2.21mg
- Vitamin A: 267.31µg
- Vitamin C: 10.13mg
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