Creamy Lemon Chicken Pasta Easy + Cheese

Creamy Lemon Chicken Pasta Easy + Cheese


Easy Creamy Lemon Chicken Pasta is bright, cheesy, and comforting. This is a delicious dish the whole family will love!

Cucumber Tomato Salad and some fresh breadsticks go perfectly with this Creamy Lemony Chicken Pasta! To complete the meal, make an earth cake parfait!

Creamy Lemony Pasta

My family gets together a lot and pasta is a staple. They’re quick, easy, and feed a lot. We’re always on the lookout for new, easy, and delicious pasta dishes, and today’s recipe ticks all the boxes.

Creamy Lemon Chicken Pasta is a must try! This pasta dish is not made in the typical “prepare pasta and sauce separately” way. Having said that, it’s still easy because it’s almost made in 1 pot!

Even without the cheese, we enjoyed the deliciousness of this dish. If you still want to add cheese, just add some grated Parmesan or even some shredded mozzarella at the end to make it even more delicious. Either way, we think you’ll love it.

How to Make Creamy Lemon Chicken Pasta

Chick. To prepare chicken, squeeze lemon on both sides and season with 1 tsp garlic powder and ¾ tsp pepper. Bake at 350 degrees for about 40 minutes or until chicken is cooked through.

spaghetti. Meanwhile, in a large saucepan, add the remaining garlic powder and pepper to the chicken stock. Bring to a boil, add lemon juice and pasta. Cook over medium heat until all liquid is absorbed, stirring occasionally, about 25 minutes.

Sauce. Cut your chicken into bite-sized pieces and toss with your pasta, along with the whipped cream and lemon zest. Cook over low heat for 5 minutes, stirring every minute.

Serve. Remove from heat source. Let stand for about 5 minutes before stirring and serving. (Sprinkle grated or grated cheese on top if desired).

Recipe Tips + Storage Information

enthusiasm Taken from the peel of citrus fruits. Wash and dry the fruit. Use a naughty tool or the small side of a cheese grater to start rubbing the peel. Stop when you reach the white layer. A medium-sized lemon will yield 2-3 tablespoons of peel.

Variety:

  • Use your favorite pasta shapes, such as bow ties, wagon wheels, seashells, purple stalks
  • Add mushrooms, peas, asparagus, spinach
  • Warm with red pepper flakes
  • For a better lemon flavor, add more zest

make this ahead of time And store it in the refrigerator or freezer, depending on when you plan to serve your meal. Either way, make sure the noodles are undercooked or they will continue to absorb liquid and become large and mushy. You can make it the day before, cover and store in the refrigerator. Reheat on the stove top and serve!

freeze, place it in a freezer-safe airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator, then let the dish sit on the counter for about an hour before adding to the pan. Keep in mind that freezing dishes with cream will cause the cream to separate and develop a grainy texture after thawing. You can help with this by adding fresh cream and slowly reheating the dish over medium-low heat.

shop Refrigerate leftovers in an airtight container for 2-3 days. You can eat leftovers cold or in a skillet over medium heat. If your dish looks a little dry, add some extra cream. If you’re in a hurry, you can microwave it.

For more chicken and pasta dishes, be sure to try:

main course

American food

Prep time 5 minutes

Cook Time 45 minutes

Total time 50 minutes

Serving Size 6

Calories 633 kcal

by Lil’ Luna

  • 3 boneless skinless chicken breasts cut in half
  • 1 lemon quarter
  • 2 teaspoons garlic powder divided
  • 1 teaspoon black pepper divided
  • 29 ounces chicken stock
  • 1/4 cup fresh lemon juice
  • 16 ounces macaroni, cooked according to the directions on the box
  • 1 1/2 cups heavy cream
  • 1 teaspoon chopped lemon zest
  • salt and pepper to taste
  • Shredded cheese (optional)
  • To prepare chicken, squeeze lemon on both sides and season with 1 tsp garlic powder and ¾ tsp pepper. Bake at 350 degrees for about 40 minutes or until chicken is cooked through.

  • Meanwhile, in a large saucepan, add the remaining teaspoon of garlic powder and pepper to the chicken stock. Bring to a boil, add lemon juice and pasta. Cook over medium heat until all liquid is absorbed, stirring occasionally, about 25 minutes.

  • Cut your chicken into bite-sized pieces and toss with your pasta, along with the whipped cream and lemon zest. Cook over low heat for 5 minutes, stirring every minute. Remove from heat source. Let stand for about 5 minutes before stirring and serving. (sprinkle grated or grated cheese on top if desired)

Adapted from Allrecipes.com

  • Find more articles in our categories Recipes & News and Tips and Tricks.
  • This Article is produced by foodmorning.fr Staff which is a team of expert writers and editors led by Serena Robert trusted by millions of readers worldwide.
  • Leave A Reply

    Your email address will not be published.

    This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept