Best 10 Creamy Lemon Chicken Pasta Recipes

CREAMY LEMON CHICKEN PASTA

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.

CREAMY LEMON BUTTER CHICKEN PASTA RECIPE BY TASTY

Steps:

• Heat a large pan over medium heat. Add the chicken and cook until no longer pink inside. Remove from the pan and set aside.
• Give the pan a quick wipe with a paper towel
• Melt the butter in the pan. Fry the onion and garlic until softened, 3-5 minutes.
• Add the lemon zest and juice. Give the mixture a quick stir and add chili flakes and thyme. Stir in the water and double cream. Add the spinach and cook for about a minute, until wilted.
• Return the chicken to the pan and add the pasta. Stir and cook until the pasta is al dente.
• Mix in the Parmesan. Remove the pan from the heat.
• Serve with more Parmesan, if desired.
• Enjoy!

CREAMY LEMON, ASPARAGUS, CHICKEN PASTA RECIPE - (4.4/5)

Steps:

• Set your grill to high heat. Lightly season chicken breasts with salt and pepper. Grill the chicken breasts until done. To check for doneness, the safest and surest method is to use a digital meat thermometer. Insert the tip into the thickest part of the breast and when the internal temperature reaches 165°F, remove it from the grill. and slice into strips, set aside. Cook the pasta in salted water according to package instructions. Add the asparagus to the pot during the last 3 minutes of cooking time. Reserve 1/4 cup of pasta cooking liquid. In a small pot, combine the heavy cream, butter and 1/2 teaspoon salt and 1/4 teaspoon pepper over medium-high heat. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Stir in the lemon zest and juice and remove from the heat. Place the pasta and asparagus back into the pot you cooked them in along with the grilled chicken breasts cut into strips. Pour the cream sauce over the pasta mixture and toss to coat evenly, adding pasta water if needed to thin the sauce. Stir the parmesan cheese into the pasta. Add more salt and pepper to taste if needed. Garnish with chopped parsley and lemon slices if desired.

CREAMY PASTA WITH CHICKEN IN LEMON-DILL SAUCE

Steps:

• • In a large pot of boiling water, cook pasta shells for 3 minutes to partly cook them. Drain, rinse with cold water and set pasta aside.
• •In a separate skillet over moderately high heat, add wine, stock, dill and chicken to pot; bring to a boil and then simmer, stirring occasionally until the liquid is reduced by half (~10 mins as the chicken will also release liquid).
• • Add cream and lemon juice to the chicken and bring the liquid back to a boil. Add the drained pasta shells and simmer over moderately high heat, stirring constantly until the liquid is reduced by half again and the sauce has thickened (~5-7 mins).
• • Add parmesan to the pasta and salt & pepper if desired.
• • Stir to mix thoroughly and serve immediately.

CHICKEN PASTA SALAD WITH CREAMY LEMON DRESSING

Steps:

• In small bowl, mix dressing ingredients using wire whisk until well blended. Cover; refrigerate until ready to use.
• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• In large bowl, mix cooked pasta, chicken, spinach, grapes and celery. Stir dressing; pour over salad and toss gently to coat. Refrigerate at least one hour before serving. Stir in almonds, reserving 2 tablespoons for garnish, if desired.

CREAMY LEMON CHICKEN WITH PASTA

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.

CREAMY LEMON-KISSED CHICKEN PASTA SALAD

Steps:

• Preparation Time: Approximately 10 minutes Cook Time: Approximately 20 minutes Preparation: For the Dressing: Combine the yogurt, mayonnaise, lemon juice, salt, pepper, and poppy seeds in a small mixing bowl; mix well. For the Pasta Salad: Cook the pasta according to the package directions; drain and rinse under cold water. Combine the pasta, chicken, mandarin oranges, green onion, and celery in a large bowl. Add the dressing; toss to coat. Cover and refrigerate until time to serve. Servings: 4 Nutritional Information Per Serving: Calories 330; Total fat 9g; Saturated fat 2.5g; Cholesterol 40mg; Sodium 460mg; Carbohydrate 37g; Fiber 2g; Protein 26g; Vitamin A 20%DV*; Vitamin C 40%DV; Calcium 15%DV; Iron 15%DV; Folate 21%DV; Potassium 12%DV * Daily Value

ONE POT CREAMY LEMON CHICKEN PASTA WITH PEAS

Steps:

• 1. melt 1 T butter in dutch oven over med high heat. Add chicken and season gnerously with salt and pepper. Cook until golden brown on all sides about 4-6 min. Remove chicken to a plate.
• 2. Add remaining T of butter. Once melted, add shallot and season with salt and pepper. Cook until softened about 2 min Add garlice and cook about 1 min. Add in flour and cook, stirring for another minute. Add in chicken broth and half and half. Whisk to combine. Add back inthe chiciken along with the pasta dna a large sprig of basil. Bring to a slow boil, stirring occasionally, then immediately reduce toa simmer. Cover and cook for 10-15 min. Remove basil and discard.
• 3. Add in peas, lemon juice and zest. Cook for an additinal minute. Stir in parm and chopped basil. Taste and adjust for seasoning with salt and pepper.

CREAMY LEMON CHICKEN PASTA WITH BROCCOLI RECIPE - (4.3/5)

Steps:

• 1.Pat the chicken dry with a paper towel and season well with salt and pepper. Heat the oil in a large, 12-inch nonstick skillet over medium heat until the oil is hot and rippling. Add the chicken and saute, stirring frequently, until the chicken is browned and cooked through. Remove the chicken to a plate, keeping as much oil/liquid in the skillet as possible. 2.Keep the skillet on medium heat and add another teaspoon of oil if needed. Add the garlic and basil and stir constantly for about 30 seconds. Add the water, broth, lemon juice and pasta. Stir to combine. 3.Bring the mixture to a simmer and cook, stirring occasionally just to keep the pasta from sticking, for 10-12 minutes until the pasta is tender - it will cook for a few more minutes in the next step. There will be a bit of liquid left in the skillet; that's ok. 4.Add the broccoli and lemon zest. Cover and cook for 2-3 minutes until the broccoli is bright green and tender. While the broccoli is cooking, whisk together the milk and cornstarch. 5.Uncover the skillet and stir in the milk mixture along with the Parmesan cheese and reserved chicken. Simmer, uncovered, until the sauce has thickened slightly, 1-2 minutes. 6.Season with additional salt and pepper (this is really important - don't skip this step!) and serve.

INSTANT POT® CREAMY LEMON CHICKEN PASTA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. When butter melts, add chicken and onion and saute until chicken is browned, about 5 minutes. Add garlic and saute for 1 minute more. Push Cancel to end Saute function.
• Add dry pasta, chicken stock, lemon juice, salt, pepper, and garlic powder; stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Stir in heavy cream, Romano and Parmesan cheeses. Let the pasta sit in the pot until the sauce is thickened, about 3 minutes.