EASY CREAMY LEMON CHICKEN PASTA
A meal that comes together in less than 30 minutes is always a win in my book. This easy and delicious lemon chicken pasta is just that!
Provided by Alida Ryder
Categories Dinner
Time 25m
Number Of Ingredients 13
Steps:
- Slice the chicken breasts in half, lengthwise, resulting in two thin fillets.
- Drizzle with olive oil then season with paprika, garlic powder, salt and pepper.
- Heat a large pan over medium-high heat then add the chicken and cook for 2-3 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
- In the same pan, melt the butter then add the crushed garlic, lemon zest and thyme.
- Cook for 30 seconds then pour in the cream and lemon juice. Season with salt and pepper and bring to a simmer.
- Allow to cook for 5 minutes until the sauce coats that back of a spoon easily. Add the chicken back to the pan to warm through.
- Serve the pasta topped with the chicken and sauce.
Nutrition Facts : Calories 455 kcal, Carbohydrate 48 g, Protein 33 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 113 mg, Sodium 772 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
CHICKEN LEMON LINGUINE
Grilled chicken on a bed of linguini with a buttery lemon sauce.
Provided by loafie
Categories Main Dish Recipes Pasta Chicken
Time 40m
Yield 8
Number Of Ingredients 17
Steps:
- Heat butter and olive oil together in a saucepan over medium heat; cook and stir onion and garlic until tender but not browned, about 5 minutes. Add milk, bouillon, oregano, salt, and pepper to onion mixture; bring to a boil. Reduce heat to medium and cook sauce for 5 minutes.
- Whisk cold water and cornstarch together in a bowl until smooth. Mix cornstarch mixture and chicken into sauce; cook until heated through and thickened, about 5 minutes.
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Turn heat under saucepan with sauce to low; add lemon juice, parsley, and lemon zest and cook until heated through, 1 to 2 minutes. Add pasta, toss to coat, and transfer to a serving bowl; top with Parmesan cheese.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 48.9 g, Cholesterol 43.5 mg, Fat 14.2 g, Fiber 2.4 g, Protein 20.2 g, SaturatedFat 5.9 g, Sodium 666.1 mg, Sugar 6.1 g
CREAMY LEMON CHICKEN PASTA
A delicious blend of sauteed chicken and light, but creamy, lemon sauce and pasta, baked til the top is crispy and lightly browned. Asparagus or broccoli is a great addition to this dish. Serve topped with a little extra lemon juice if desired.
Provided by EmmLee
Categories Main Dish Recipes Pasta Chicken
Time 1h5m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish or 9x13-inch pan.
- Slice or cube chicken and season lightly with 1/2 teaspoon salt and 1/8 teaspoon pepper.
- Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, for 6 minutes. Drain, cover, and set aside.
- Heat butter and olive oil in a large pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes. Add wine and cook, 1 to 2 minutes. Add garlic and lemon juice and cook, 1 to 2 minutes. Don't allow garlic to brown.
- Reduce heat to medium-low and add cream cheese, stirring until melted and blended. Add flour to sour cream, mix well, and stir into the pan. Add chicken stock, parsley, thyme, red pepper, salt, and pepper. Bring to a simmer until slightly thickened. Add more stock if sauce is too thick. Remove from heat.
- Add 1/2 cup Parmesan and lemon zest, stir well. Taste and adjust seasoning. Add partially cooked farfalle and blend well. Pour into the prepared baking or casserole pan and sprinkle with remaining Parmesan cheese.
- Bake, covered, in the preheated oven for 15 minutes. Uncover and continue to bake until lightly browned, 7 to 10 minutes more.
Nutrition Facts : Calories 611.3 calories, Carbohydrate 62.6 g, Cholesterol 78.2 mg, Fat 28.7 g, Fiber 3.7 g, Protein 25.2 g, SaturatedFat 14.6 g, Sodium 703 mg, Sugar 3.1 g
LINGUINE WITH CHICKEN, LEEKS AND TOMATOES
Steps:
- Heat oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and sauté until just cooked through, about 3 minutes per side. Cool slightly. Thinly slice chicken crosswise and set aside.
- Melt butter in same skillet over medium-low heat. Add leeks and garlic and sauté until leeks are very tender, about 10 minutes. Stir in tomatoes, vermouth and chicken. Cook until mixture is just heated through, about 2 minutes. Season generously with salt and pepper. Combine chicken mixture, linguine and 1/2 cup Parmesan in large bowl; toss well. Sprinkle with basil if desired. Serve, passing remaining Parmesan.
CREAMY CHICKEN ON LINGUINE
Sliced chicken with a creamy onion sauce layered on linguine. Good reheated the next day, too! Serve with garlic toast or bruschetta!
Provided by B. Filoso
Categories Main Dish Recipes Pasta Chicken
Yield 8
Number Of Ingredients 12
Steps:
- In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan.
- Meanwhile, cook pasta according to directions on package. Drain.
- Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese.
- Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.
Nutrition Facts : Calories 523 calories, Carbohydrate 45.4 g, Cholesterol 114.9 mg, Fat 24.8 g, Fiber 2.3 g, Protein 30.4 g, SaturatedFat 13.4 g, Sodium 383.4 mg, Sugar 3.8 g
LEMON CHICKEN LINGUINE
A light pasta dish that's also good cold or at room temperature. It's attractive, versatile, and easy to change yield depending on how may you need to feed, so I love it for company with a green salad, asparagus, or fresh green beans.
Provided by MandAs
Categories Chicken
Time 45m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, heat 2 tbsp of the olive oil and the butter. Add onions and garlic. Sauté gently for 1-2 minutes on medium heat.
- Generously season the chicken with salt and pepper, the dried thyme, and red pepper flakes. Add the chicken breasts to the pan and cook completely.
- Remove chicken from the pan.
- Add the juice and zest of the lemons to the pan to deglaze. Combine this with the linguine and remaining olive oil, parsley, and basil. Season with additional salt and pepper to taste.
- Serve pasta topped with the chicken. Parmesan cheese is an excellent addition.
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LEMON LEEK PASTA WITH CHICKEN - GIRL GONE GOURMET
From girlgonegourmet.com
Cuisine AmericanTotal Time 25 minsCategory DinnerCalories 601 per serving
- Bring a pot of water to a boil over high heat. While you wait for the water to boil, heat the olive oil over medium heat in a 10-inch skillet. Season both sides of the chicken with salt. Cook the chicken for four to five minutes on one side. Turn it and cook it another few minutes or until it’s cooked through. Transfer the chicken to a clean plate. Once the water is boiling add the pasta and cook it according to package directions.
- While the pasta boils, melt the butter in the same skillet over medium heat. Add the leeks and saute them in the butter, stirring occasionally, until they’re softened. Add the lemon juice and as it simmers scrape up the browned bits off the bottom of the pan. Slice the chicken into bite-sized pieces and transfer it to the pan with the butter and leeks.
- Set aside a couple of tablespoons of the starchy pasta water. Transfer the cooked pasta along with the reserved pasta water to the skillet and toss to coat the pasta in the butter. Add the cheese and toss the pasta with it until the cheese has melted. Transfer the pasta to two bowls. Top each serving with black pepper and chopped parsley, if using.
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