Lemon Chicken Pasta
Lemon Chicken Pasta has juicy chicken breast and pasta in a creamy lemon sauce. An easy weeknight dinner that's ready in under 30 minutes.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 ½ pounds boneless skinless chicken breast cut into ¼” inch strips
- ¾ cup low-sodium chicken broth
- ¼ cup lemon juice
- 4 ounces cream cheese
- 2 cups uncooked farfalle, rotini, or penne pasta
- 1 teaspoon lemon zest
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 6 tablespoons grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Boil water in a medium pot, and salt generously. Add the dry pasta and cook according to package instructions.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and sauté briefly, about 15 seconds. Add chicken strips. Sauté 2 minutes per side or until no longer pink. Pro-tip: Let chicken sizzle in the hot skillet, untouched, to get that golden brown sear.
- Remove chicken from skillet; transfer to a plate and set aside.
- Add broth, lemon juice and cream cheese to the skillet and cook over medium-high heat for about 3 minutes or until cream cheese melts, stirring constantly with a whisk until smooth. Stir in the lemon zest, salt, pepper and Parmesan cheese, adding the cheese a little bit at a time and whisking with each addition to melt. Stir in chicken and pasta; cook one minute.
- Garnish with lemon slices or wedges and fresh minced parsley.
Nutrition
Calories: 451kcal | Carbohydrates: 20g | Protein: 45g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 147mg | Sodium: 563mg | Potassium: 766mg | Fiber: 1g | Sugar: 2g | Vitamin A: 497IU | Vitamin C: 10mg | Calcium: 128mg | Iron: 2mg
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