Creamy Lemon Chicken Pasta
Servings: 4
Calories: 1130kcal
Creamy Lemon Chicken Pasta is a super comforting and satisfying dish that you can have on the table in just 20 minutes. The leftovers are delicious so make a big batch!
Ingredients
- 350 g pasta of choice (spaghetti pictured) (see note 1)
- 1 tsp sea salt flakes, plus extra to taste
- ¼ tsp freshly cracked black pepper, plus extra to taste
- 1 tsp sweet paprika
- 1 tsp Italian mixed herbs (Italian seasoning) – can be substituted with dried thyme or oregano
- 2 boneless, skinless chicken breasts, cut in half horizontally to form thinner steaks
- 2 tbsp olive oil
- 2 tbsp water
- 40 g unsalted butter
- 1 tbsp freshly minced garlic
- 2 tbsp flour
- 250 ml chicken stock
- 500 ml thickened (whipping/heavy) cream (must be full-fat)
- 4 tbsp fresh lemon juice
- 100 g freshly grated parmesan
- Lemon cheeks, to serve
- ¼ bunch flat-leaf parsley, finely chopped, to serve
Instructions
- Cook the pasta – Cook the pasta according to the packet instructions less 1–2 minutes – the pasta will finish cooking in the sauce (see note 1).
- Season the chicken – In a small bowl, combine the sea salt flakes, pepper, sweet paprika and Italian mixed herbs.
- Sprinkle the mixture over both sides of the chicken breast as evenly as you can.
- Cook the chicken – Heat the olive oil in a large deep heavy-based frying pan over medium–high heat. Cook the chicken for 2 minutes. Flip the chicken over, cover and cook for a further 2–3 minutes or until the chicken is cooked through. Set aside on a plate.
- Build the sauce – Add the water to the pan, scrape up any sticky bits stuck to the base, if needed, then add the butter.
- Once the butter is melted, add the garlic and cook, stirring, for 30 seconds. Add the flour and stir for a further 30 seconds until a paste is formed.
- Add the chicken stock and thickened cream, then simmer for 2–3 minutes until the sauce has thickened.
- Slice the chicken – Meanwhile, cut the cooked chicken breast into bite-sized strips.
- Combine the pasta and sauce – Turn the heat off, whisk the lemon juice and parmesan cheese into the sauce. Season with extra salt and pepper to taste and add the cooked pasta to the pan.
- Serve – Serve topped with the sliced chicken breast, lemon cheeks (so everyone can add a squeeze of lemon) and a sprinkle of parsley.
Notes
Note – I normally cook a whole packet of pasta and freeze the leftovers. It avoids having half-opened pasta packets in the pantry and is super handy for quick lunches and dinners. (I sometimes use leftover spaghetti instead of noodles in dishes like Tuna Miso Soba Noodles or Honey Soy Chicken Soba Noodle Bowl, or short pasta in Pesto Pasta Salad or BLAT Pasta Salad.)
Make ahead
The chicken can be seasoned with the herb mix and cooked up to 3 days prior, ready for when you need it.Leftovers
Refrigerate leftovers for up to 3 days. I like to store the pasta and chicken in separate containers. Pasta – To reheat the pasta on the stovetop, add a splash of boiling water from the kettle to the pan to help loosen the sauce. If reheating in the microwave, add a splash of boiling water and reheat the pasta on High in 30-second intervals, stirring after each interval, until heated through. Chicken – This can be reheated on the stovetop for 2–3 minutes until heated through, but retains maximum juiciness in the microwave. Reheat in the microwave on High for 1–2 minutes or until heated through. Not suitable to freeze.Nutrition Facts
Creamy Lemon Chicken Pasta
Amount per Serving
Calories
1130
% Daily Value*
Fat
74
g
114
%
Saturated Fat
40
g
250
%
Trans Fat
0.3
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
23
g
Cholesterol
223
mg
74
%
Sodium
1226
mg
53
%
Potassium
696
mg
20
%
Carbohydrates
81
g
27
%
Fiber
3
g
13
%
Sugar
8
g
9
%
Protein
37
g
74
%
Vitamin A
2599
IU
52
%
Vitamin C
10
mg
12
%
Calcium
347
mg
35
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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