Creamy Lemon Chicken With Pasta Recipes

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CREAMY LEMON CHICKEN WITH PASTA



Creamy Lemon Chicken with Pasta image

This easy, low-fat recipe has great Mediterranean flavors (lemon, tarragon, oregano, artichoke hearts) and really leaves you satisfied. For company, I've thinned the sauce with some chicken broth or white wine and served it over angel hair pasta for a more formal presentation. I created this because I wanted a recipe that uses the items I have in my pantry every day. This and a salad and you are done! You can use mostaccioli or another dry short pasta in place of the pipette, if desired.

Provided by jennifer

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 55m

Yield 4

Number Of Ingredients 13

4 (6 ounce) chicken breast halves
1 (14 ounce) can artichoke hearts, drained and quartered
1 (12 fluid ounce) can fat-free evaporated milk
1 (12 ounce) jar roasted red peppers, drained and chopped
1 (10.75 ounce) can 98% fat-free cream of mushroom soup
1 cup fat-free chicken broth
2 lemons, juiced
½ teaspoon oregano
½ teaspoon dried tarragon
¼ teaspoon red pepper flakes
salt and ground black pepper to taste
2 cups pipette pasta
2 tablespoons grated Parmesan cheese

Steps:

  • Heat a large nonstick skillet over medium-high heat. Place chicken breasts into skillet, cover the skillet with a lid, and cook until browned on both sides, 3 to 4 minutes per side. Transfer chicken to a plate to rest.
  • Stir browned chicken, artichoke hearts, evaporated milk, cream of mushroom soup, chicken broth, lemon juice, oregano, tarragon, red pepper flakes, salt, and black pepper together in a large, deep skillet; bring to a boil, reduce heat to low, cover the skillet with a lid, and cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Bring a large pot of lightly salted water to a boil; add pipette pasta and cook, stirring occasionally, until almost tender, 5 to 6 minutes. Drain, reserving 1/4 cup of pasta water. Stir pasta and reserved pasta water into chicken and sauce mixture. Simmer until pasta is tender yet still firm to the bite and sauce is slightly thickened, about 5 minutes. Slice chicken breasts, ladle sauce and chicken into bowls, and top with Parmesan cheese.

Nutrition Facts : Calories 564.5 calories, Carbohydrate 66.8 g, Cholesterol 105.7 mg, Fat 7.7 g, Fiber 5.3 g, Protein 55.6 g, SaturatedFat 2.1 g, Sodium 1318.7 mg, Sugar 13.6 g

CREAMY LEMON CHICKEN PASTA (ONE POT RECIPE)



Creamy Lemon Chicken Pasta (One Pot Recipe) image

Creamy Lemon Chicken Pasta with Basil & Peas. This creamy ONE pot pasta loaded with chicken, basil and peas can be ready, from prep to finish, in 30 minutes or less!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Provided by Cheyanne Holzworth

Categories     entree     Main Course

Time 30m

Number Of Ingredients 14

1 Pound Boneless Skinless Chicken Breasts (- sliced into 3/4-1'' wide strips)
2 TBS Unsalted Butter (- DIVIDED)
1 large Shallot (- finely diced)
2 Cloves Garlic (- minced)
1 TBS All Purpose Flour
2 Cups Chicken Broth
1 ½ Cups Half-and-Half
8 ounces Linguine (- broken in half)
1 ¼ Cup Peas (- (thawed if frozen) (SEE NOTES))
1 bunch fresh Basil (- 1 large sprig left whole, the rest chiffonade (thinly sliced))
1 Lemon (- zest and juice)
½ Cup Parmesan Cheese (- grated, plus more for serving)
Kosher Salt and Fresh Ground Pepper (- to taste)
Optional Garnishes: Lemon Slices, Crushed Red Pepper Flakes

Steps:

  • Cook Chicken: Melt 1 tablespoon butter in a Dutch oven, or large straight sided skillet, over medium high heat. Add the chicken and season generously with salt and pepper. Cook until golden brown on all sides, but not cooked through, about 4-6 minutes total. Remove chicken to a plate.
  • Saute Aromatics, then add flour: Add in the remaining tablespoon of butter. Once melted, add in the shallot and season with salt and pepper. Cook until softened, about 2 minutes. Add in the garlic* and cook until fragrant, about 1 minute. Add in the flour and cook, stirring, for another minute.
  • Add liquids, then chicken + pasta: Add in the chicken broth and half-and-half. Whisk to combine. Add back in the chicken along with the pasta and a large sprig of basil. Bring to a slow boil, stirring occasionally, then immediately reduce to a simmer. Cover and cook for 10-15 minutes, or until the pasta is al dente. Remove the sprig of basil and discard.
  • Add in the peas, lemon juice and zest. Cook for an additional minute. Stir in the parmesan and chopped basil. Taste and adjust for seasoning with salt and pepper.
  • Garnish & Serve: Garnish with crushed red pepper flakes, more parmesan cheese, and slices of lemon if using. Serve immediately and enjoy!

Nutrition Facts : Calories 560 kcal, Carbohydrate 51 g, Protein 40 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 122 mg, Sodium 998 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

LEMON CREAM PASTA WITH CHICKEN



Lemon Cream Pasta with Chicken image

This deliciously different dish incorporates a classic combination of flavors: lemon, chicken, and garlic. A nice change of pace from the usual pasta fare.

Provided by Lisa Ramos

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h10m

Yield 4

Number Of Ingredients 9

3 skinless, boneless chicken breast halves
1 lemon, quartered
2 teaspoons garlic powder, divided
1 teaspoon ground black pepper, divided
2 (14.5 ounce) cans chicken broth
¼ cup fresh lemon juice
1 (8 ounce) package rotelle pasta
1 cup heavy cream
1 teaspoon grated lemon zest

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.

Nutrition Facts : Calories 532.3 calories, Carbohydrate 49 g, Cholesterol 137.4 mg, Fat 25 g, Fiber 3.6 g, Protein 30.7 g, SaturatedFat 14.3 g, Sodium 954.6 mg, Sugar 3.6 g

CREAMY LEMON ARTICHOKE PASTA WITH CHICKEN



Creamy Lemon Artichoke Pasta with Chicken image

This Creamy Lemon Artichoke Pasta with Chicken, red peppers, and parsley has a bright, delicate lemon flavor in a creamy, garlicky parmesan sauce. An easy and flavorful one dish meal. Restaurant quality in under 30 minutes.

Provided by Kelly

Categories     Main Course

Time 30m

Number Of Ingredients 14

1 lb box (454g) of penne or other pasta (cooked until al dente, then drained and tossed with 1 tablespoon butter.)
2 tablespoons olive or vegetable oil
1 pound chicken breasts ((454g))
Salt and pepper to taste
1 small onion diced
1 red bell pepper diced
4 cloves garlic finely minced
¾ cup chicken broth ((6oz, 170g))
1 ½ cup cream or half and half ((12oz, 340g))
¾ cup finely grated parmesan cheese ((3oz, 85g))
1 batch Easy Marinated Artichoke Hearts drained and chopped (*see note)
1 cup chopped fresh parsley ((1oz, 28g))
1 tablespoon lemon juice or to taste
Salt and pepper to taste

Steps:

  • For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper.
  • Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil.
  • When oil is hot, put chicken breasts in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan and cut into slices.
  • Add remaining tablespoon oil to pan. Add onions and cook until softened.
  • Add red bell pepper and cook until almost softened.
  • Add the garlic. Stir, and cook for about 1 minute.
  • Deglaze pan with broth, scraping bottom to release any bits sticking to the bottom of the pan.
  • Add cream and bring to a simmer. Allow to simmer for about 2 minutes. Turn off heat.
  • Slowly add parmesan while whisking and whisk until melted and incorporated into sauce.
  • Gently stir in chopped artichoke hearts and parsley.
  • Add lemon juice to taste. You may not need the whole tablespoon if the artichoke hearts are lemony enough.
  • Salt and pepper to taste
  • Toss sauce with sliced chicken and hot buttered pasta. Serve.

LEMON CREAM CHICKEN WITH PASTA



Lemon Cream Chicken With Pasta image

A friend of mine once prepared this for lunch and I loved it. I asked her for the recipe and I was surprised at how quick and easy it was to prepare. I believe she got the recipe from a weekly magazine.

Provided by Galley Devil

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

500 g bow tie pasta
1 tablespoon olive oil
400 g chicken breast fillets, roughly chopped
1 tablespoon cornflour
1 teaspoon chicken stock powder
3/4 cup water
1/2 cup cream
1/4 teaspoon lemon rind, grated
1/4 cup lemon juice
1/4 teaspoon sugar
1 tablespoon teriyaki sauce
1 garlic clove, crushed
1 tablespoon sage, fresh, chopped
2 tablespoons parsley, fresh, chopped

Steps:

  • Bring a large saucepan of water to a boil. (If desired, add a little salt to the boiling water to season it.).
  • Add the pasta and cook till just tender. Drain well.
  • Heat oil in a large pan and fry chicken in batches till tender. Remove.
  • To the same pan, add the blended cornflour, stock powder, water, cream, lemon rind, lemon juice, sugar, teriyaki sauce, garlic and sage and stir until the mixture boils and thickens.
  • Add the chicken, cooked pasta and parsley.
  • Stir until hot.

Nutrition Facts : Calories 729.5, Fat 20.9, SaturatedFat 8.3, Cholesterol 202.2, Sodium 333.8, Carbohydrate 94.1, Fiber 4.6, Sugar 3.7, Protein 40.2

EASY CREAMY LEMON CHICKEN PASTA



Easy Creamy Lemon Chicken Pasta image

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

4 chicken breasts
2 tbsp olive oil
1 tsp paprika
½ tsp garlic powder
1-2 tsp salt
1 tsp pepper
2 tbsp butter
4 garlic cloves (crushed)
2 tsp fresh thyme
1 cup cream
2 tsp lemon juice
salt and pepper (to taste )
500 g (1lb) spaghetti

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

CREAMY LEMON CHICKEN PASTA



Creamy Lemon Chicken Pasta image

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

2 skinless, boneless chicken breast halves
½ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, or to taste
1 (16 ounce) package farfalle (bow-tie) pasta
2 tablespoons unsalted butter
2 tablespoons olive oil
½ cup dry white wine
3 cloves garlic, minced, or more to taste
1 lemon, zested and juiced, divided
½ (8 ounce) package cream cheese
2 tablespoons all-purpose flour
1 cup sour cream
2 cups chicken stock, or more as needed
1 tablespoon dried parsley
1 teaspoon dried thyme
½ teaspoon crushed red pepper, or to taste
salt and ground black pepper to taste
¾ cup grated Parmesan cheese, divided

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

CRISPY PARMESAN CHICKEN WITH CREAMY LEMON GARLIC PASTA



Crispy Parmesan Chicken with Creamy Lemon Garlic Pasta image

Crispy, tender and juicy parmesan crusted chicken over the most incredible creamy lemon garlic pasta! This is a must make meal!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 13

2 Breasts Chicken (sliced in half)
6 Tablespoons butter (divided)
1/2 cup Italian Bread Crumbs
1/2 cup grated parmesan
1/4 cup flour
8 ounce pasta of choice (I used thin spaghetti)
1/2 cup heavy whipping cream
1/2 cup grated parmesan cheese
juice of one lemon
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
Chopped fresh parsley for garnish (if desired)

Steps:

  • In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
  • Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. (It shouldn't take too long because the chicken should be thin).
  • Meanwhile cook the pasta according to package directions and drain. In a medium sized skillet add the heavy whipping cream, parmesan cheese, lemon juice, garlic powder, salt and pepper. Whisk together and cook over medium high heat until it starts to thicken. Remove from heat and add the pasta to coat in the sauce.
  • Serve the chicken with the pasta and garnish with chopped fresh parsley if desired.

Nutrition Facts : Calories 661 kcal, Carbohydrate 61 g, Protein 21 g, Fat 37 g, SaturatedFat 22 g, Cholesterol 108 mg, Sodium 1039 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

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