Easy Lemon Pasta With Chicken Recipes

LEMON GARLIC CHICKEN PASTA

Steps:

• Bring a large pot of salted water to boil. Cook pasta in boiling water until firm to the bite (al dente), about 8 minutes. Drain, reserving 1 cup of pasta water.
• Meanwhile, heat olive oil and butter in a large skillet over medium-high heat until sizzling. Add minced garlic and red pepper flakes; cook and stir until fragrant, about 30 seconds. Add chicken and season with salt and pepper; cook and stir until chicken is just cooked through, 4 to 5 minutes. Remove from heat.
• Once you've drained the pasta, set skillet with chicken mixture over medium heat. Add drained, cooked pasta and 1/4 cup of reserved pasta water; toss to coat. Cook and stir until heated through, adding more pasta water if pasta seems too dry.
• Remove pasta from heat and stir in fresh lemon juice and zest, and parsley. Season to taste with salt and pepper. Transfer to serving bowl or platter; top with grated parmesan cheese and serve.

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.

LEMON PASTA WITH CHICKEN

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add green onions and garlic; cook for 1 minute. Add chicken and cook, stirring frequently until no longer pink and juices run clear, about 12 minutes; time will vary depending on the size of your chicken pieces.
• Drain pasta and mix with chicken in a large serving bowl. Stir and set aside.
• Melt butter in a large saucepan. When melted remove from the heat.
• Mix flour and pepper together in a small bowl. Stir flour mixture into the melted butter, then add chicken broth and milk. Place over medium heat; cook, stirring constantly, until mixture thickens, 3 to 5 minutes. Remove from the heat.
• Whisk lemon juice and mustard into the sauce and pour over chicken and pasta; stir to combine.