Chicken Lemon Pasta
Lemon Chicken Pasta is an easy weeknight dish with tender chicken and a lemony cream sauce. You can have this on the table in less than 30 minutes for a quick and easy meal!
Ingredients
- 16 ounces penne pasta
- 3 tablespoons olive oil
- 4 boneless (skinless chicken breasts, diced into cubes)
- 2 teaspoons herbes de Provence
- salt and pepper
- 1 cup chicken broth
- 2 cups cream
- 1 lemon zest and juice
- ½ teaspoon cayenne pepper
- ¼ cup fresh parsley (chopped)
Instructions
- Bring a large pot of salted water to a boil and add the pasta. Cook until tender but still a little firm, about 8-10 minutes. Drain.
- While cooking, heat oil in a large heavy skillet over medium-high heat. Season the cubed chicken breast with the herbs and a pinch of salt and pepper. Cook the chicken until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken and set aside. Pour off any excess oil from the pan. Add the chicken broth to the pan and cook over medium-high heat, using a wooden spoon to scrape the brown bits off the bottom of the pan. Add the cream, lemon zest and cayenne. Reduce the heat to medium low and simmer for 10 minutes.
- Add the pasta, chicken, salt and pepper, parsley and lemon juice. Toss to coat the pasta and chicken with the sauce and serve.
Barbara's Notes + Tips
- You can use cooked chicken, just cut it into bite size pieces and toss with the dried herbs.
- You can substitute Italian herbs for herbs de Provence.
- You can substitute half-and-half for the cream.
- Squeeze a little lemon over each plate before serving.
Nutrition
Calories: 533kcal | Carbohydrates: 46g | Protein: 21g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 118mg | Sodium: 201mg | Potassium: 433mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1059IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 2mg
