Creamy Lemon Chicken Mostaccioli Recipes

CREAMY LEMON CHICKEN PASTA RECIPE

Creamy Lemon Chicken Pasta Recipe image

Simple & Creamy Lemon Chicken Pasta is bright, cheesy, and comforting. It is a flavorful dish the entire family will love!

Provided by Lil' Luna

Time 50m

Number Of Ingredients 11

Ingredients

3 boneless skinless chicken breasts (cut in half)
1 lemon (quartered)
2 tsp garlic powder (divided)
1 tsp ground black pepper (divided)
29 oz chicken broth
1/4 cup lemon juice (fresh)
16 oz penne pasta (cooked as directed on box)
1 1/2 cups heavy whipping cream
1 tsp lemon zest (grated)
salt and pepper to taste
shredded cheese ((optional))

Steps:

Prepare chicken by squeezing lemon over both sides and seasoning with 1 teaspoon garlic powder and ¾ teaspoon pepper. Bake at 350 for about 40 minutes, or until chicken is cooked through.
Meanwhile, in a large saucepan, add remaining teaspoon of garlic powder and pepper to chicken broth. Bring to a boil and add lemon juice and pasta. Cook over medium heat until all liquid is absorbed, stirring occasionally, approximately 25 minutes.
Cut up your chicken into bite-sized pieces and stir in to 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 about 5 minutes before stirring and serving. (Sprinkle shredded or grated cheese on top if desired)

Nutrition Facts : Calories 633 kcal, Carbohydrate 62 g, Protein 36 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 154 mg, Sodium 661 mg, Fiber 3 g, Sugar 3 g, ServingSize 6 g, TransFat 1 g

GIADA'S CHICKEN IN LEMON CREAM AND PENNE

Giada's Chicken in Lemon Cream and Penne image

This recipe is incredibly easy and delicious! The lemon makes it really refreshing--we've been enjoying it this summer. I've used different types of pasta (most recently linguini) and all of them have worked really well! A great week-night meal!

Provided by Kace83

Categories Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb penne pasta (or substitute your favorite type of pasta or spaghetti)
3 tablespoons olive oil
4 boneless skinless chicken breasts, diced into 1-inch cubes
1 teaspoon herbes de provence
1 pinch salt, plus
1/2 teaspoon salt
1 cup reduced-sodium chicken broth
2 cups heavy cream
1 lemon, zest of
1 pinch cayenne pepper (optional)
1/4 cup fresh flat-leaf parsley, chopped (I usually just sprinkle dried parsley, still tasts great!)
1 tablespoon fresh lemon juice

Steps:

Bring a large pot of water to a boil, season with salt. Add the pasta and cook until tender but still firm to the bite, 8 to 10 minutes.
Meanwhile, heat the oil in a large, heavy skillet over medium-high heat. Season the cubed chicken with herbes de Provence, salt and pepper. Cook the chicken until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken and set aside. Pour off excess oil from pan.Drain. Add the chicken broth the pan and cook over medium-high heat, scraping up any bits with a wooden spoon. Add the cream, lemon zest, and cayenne. Reduce the heat to medium-low and simmer for 10 minutes.
Add the pasta, chicken, 1/2 tsp salt, 1/4 tsp pepper, chopped parsley, and lemon juice. Toss to coat the pasta and chicken with the sauce and serve.

EASY CREAMY LEMON CHICKEN

Easy Creamy Lemon Chicken image

This dish is a snap to prepare but always hits the spot at my house. The creamy sauce with a hint of lemon keeps the chicken moist and delicious. Serve over pasta or rice.

Provided by Jess Staldine

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 35m

Yield 6

Number Of Ingredients 6

Ingredients

½ cup salted butter
6 skinless, boneless chicken breasts
3 tablespoons lemon juice
2 teaspoons lemon zest
1 cup half-and-half
½ cup grated Parmesan cheese, divided, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 2.7 g, Cholesterol 126.1 mg, Fat 24.6 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 14.5 g, Sodium 283.8 mg, Sugar 0.3 g

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