CREAMY LEMON BUTTER CHICKEN PASTA RECIPE BY TASTY
Here's what you need: chicken breasts, butter, red onion, garlic, lemon, chili flake, dried thyme, water, double cream, baby spinach, fresh egg pasta, parmesan cheese
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat a large pan over medium heat. Add the chicken and cook until no longer pink inside. Remove from the pan and set aside.
- Give the pan a quick wipe with a paper towel
- Melt the butter in the pan. Fry the onion and garlic until softened, 3-5 minutes.
- Add the lemon zest and juice. Give the mixture a quick stir and add chili flakes and thyme. Stir in the water and double cream. Add the spinach and cook for about a minute, until wilted.
- Return the chicken to the pan and add the pasta. Stir and cook until the pasta is al dente.
- Mix in the Parmesan. Remove the pan from the heat.
- Serve with more Parmesan, if desired.
- Enjoy!
Nutrition Facts : Calories 941 calories, Carbohydrate 81 grams, Fat 42 grams, Fiber 8 grams, Protein 68 grams, Sugar 5 grams
LEMON BUTTER GARLIC CHICKEN PASTA
Lemon Butter Garlic Chicken Pasta - Buttery pasta with juicy chicken, flavored with lemon butter and garlic, and finished with Parmesan cheese!! A family-friendly dinner recipe that's ready in 20 minutes and it's so EASY!!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 20m
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions, drain, and set aside. While pasta is cooking, being cooking the chicken.
- To a large, high-sided skillet, add the olive oil, chicken, evenly and generously season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes, flipping and stirring frequently so the chicken cooks evenly.
- When chicken has cooked through about halfway, add the garlic, and cook for about 1 minute or until fragrant, stir nearly consistently.
- Add the butter, lemon juice, and stir nearly continuously until butter melts and chicken is cooked through, another 5 minutes, or as necessary.
- Add the cooked pasta to the skillet with the chicken and stir well to combine and coat evenly.
- Add the parsley and stir to combine.
- Evenly sprinkle the Parmesan and stir to combine if desired (or keep it on top without stirring it in as shown in my photos). Taste and check for seasoning balance and if necessary add more salt and/or pepper before serving. Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Nutrition Facts : Calories 410 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 132 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 41 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 466 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
LEMON BUTTER CHICKEN PASTA
Looking for lemon chicken recipes? This Lemon Butter Chicken Pasta from Delish.com is the bomb.
Categories lemon butter chicken lemon butter pasta lemon pasta lemon chicken lemon angel hair chicken lemon sauce
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- In a large skillet over medium heat, heat olive oil. Add chicken and season generously with salt and pepper. Cook until no longer pink, 10 minutes per side.
- Meanwhile, bring a large pot of salted water to aboil. Cook angel hair according to package directions until al dente.Drain, reserving 1 cup of pasta water, and set aside.
- Transfer chicken to a plate and add butter to the skillet. Let melt, then add garlic and red onion. Cook, stirring occasionally, until soft and translucent, about 3-4 minutes. Then add lemon juice, zest, and slices. Stir in crushed red pepper flakes and cook for another 4-5 minutes or until lemon slices start to soften. Pour in 1/4 cup reserved pasta water.
- Dice the cooked chicken into 1-inch pieces and return chicken to skillet, along with spinach. Gently toss until wilted, 1to 2 minutes.
- Add angel hair and toss until combined. (Add more pasta water if desired.)
- Top with grated Parmesan.
LEMON CHICKEN PASTA
My grandmother made chicken wings and served them over rice. To speed things up, I cook lemony chicken breasts and serve them over capellini pasta. -Aileen Rivera, Bronx, New York
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 2-3 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium heat; add garlic. Cook and stir 30-60 seconds or until garlic is lightly browned. Add wine to pan; increase heat to medium-high. Cook, stirring to loosen browned bits from pan, until liquid is reduced by half. Stir in lemon juice., Drain pasta, reserving 1/2 cup pasta water; place in a large bowl. Add cheese, 1/3 cup parsley, half of the garlic mixture, and remaining salt and pepper; toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken. Drizzle with remaining garlic mixture; sprinkle with remaining parsley. If desired, serve with lemon wedges.
Nutrition Facts : Calories 403 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 577mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
LEMON PASTA WITH CHICKEN
One of my quick standbys after a busy day at work. By cooking everything at the same time in their separate pots, I can get it on the table in 30 minutes. The chicken broth and lemon give it a lighter and brighter taste that is a welcome change to heavy white sauce. Garnish with your choice of tomatoes, parsley, cooked asparagus or broccoli, or sliced lemon.
Provided by NotAGreatCook
Categories Main Dish Recipes Pasta Chicken
Time 30m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 569.7 calories, Carbohydrate 52.1 g, Cholesterol 108.4 mg, Fat 23.4 g, Fiber 2.7 g, Protein 37.8 g, SaturatedFat 9.7 g, Sodium 659.4 mg, Sugar 4.6 g
AMAZING ITALIAN LEMON BUTTER CHICKEN
About eight years ago, a dear Italian woman introduced me to this dish. She has since passed away and taken her recipes with her, as she had nothing written down. This is the closest of all my attempts to duplicate her dish. It is delicious and easier to make than it looks.
Provided by URBANCHICK
Categories World Cuisine Recipes European Italian
Time 30m
Yield 6
Number Of Ingredients 16
Steps:
- To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
- Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
- To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
- Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
- To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.
Nutrition Facts : Calories 659.6 calories, Carbohydrate 37.4 g, Cholesterol 155 mg, Fat 44.9 g, Fiber 2.9 g, Protein 26.8 g, SaturatedFat 25.4 g, Sodium 660.3 mg, Sugar 2.2 g
LEMON BUTTER PASTA SAUCE
Make and share this Lemon Butter Pasta Sauce recipe from Food.com.
Provided by Chesska
Categories Low Protein
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Put a skillet over medium heat. Drop in the butter, zest, lemon juice and garlic.
- Melt, blend and stir all the ingredients together.
- Toss with pasta and serve with chicken, veggies or just top with poppy seeds.
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