Creamy Lemon Chicken Pasta Recipes

LEMON CREAM PASTA WITH CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper. Bake for 40 minutes, or until juices run clear and chicken is no longer pink inside.
• Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
• Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

EASY CREAMY LEMON CHICKEN PASTA

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.

CREAMY LEMON CHICKEN PASTA

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.

CREAMY LEMON CHICKEN PASTA

Steps:

• Preheat oven to 450°F and line a large rimmed baking sheet with foil.
• Add chicken breast to a cutting board. Hold your knife parallel to the board and carefully slice the chicken from right to left (if you're a righty)... opening the chicken breast up like a book. Slice all the way through, so you now have 2 thinly sliced pieces of chicken. Repeat with other chicken breast.
• Combine mayonnaise and dijon mustard in a small bowl and set aside.
• Combine breading ingredients together in a shallow bowl and set aside.
• While oven is preheating, bring a large pot of water to a boil, add a generous amount of salt, then boil spaghetti, a minute or so shy of the time the package suggests for al dente. Reserve 1 cup of the pasta cooking water, then drain and toss with a bit of oil to prevent sticking.
• Season chicken breasts halves, on both sides, with the salt, pepper, paprika, onion powder, and Italian seasoning.
• Spread approximately 1 Tbsp of the mayo/mustard mixture over the top of a piece of chicken, then press (mayo side down) firmly into the panko mixture. Place chicken on one side of the prepared baking sheet and repeat with remaining chicken pieces. You'll only be breading the top side of the chicken breasts.
• Bake chicken for about 10 minutes in preheated oven.
• While chicken is cooking, in a small mixing bowl, combine garlic tomato ingredients, stirring well.
• After the chicken has been baking for 10 minutes, remove the baking sheet from the oven and add garlic tomatoes to the other side of the baking sheet. Return to the oven and bake another 10 minutes.
• While tomatoes and chicken are cooking, make the sauce.
• In a large deep skillet, add 3 Tbsp of butter and heat over MED heat. Once melted, add garlic and cook for about a minute, stirring often to prevent burning.
• Pour in white wine and cook for about another minute or so.
• Add remaining 5 Tbsp butter, cream cheese, lemon zest, salt, pepper, and Italian seasoning.
• Whisk to combine, then slowly whisk in the reserved pasta water, a little at a time, whisking as you pour. Use about 1/2 a cup for now, keeping the rest in case you need it later.
• Stir in lemon juice and Parmesan cheese, whisking well to really get everything combined.
• Add drained pasta to the skillet and toss to combine. If pasta looks a little dry, feel free to add in the pasta water you kept, a little a time, and stirring well as you pour, until it reaches the saucy consistency you'd like.
• Slice cooked chicken into thin strips.
• Serve pasta hot, with sliced chicken and some of the burst tomatoes on top, garnished with some minced fresh basil, a sprinkle of Parmesan cheese, a sprinkle of lemon zest, and a sprinkle of black pepper.