Indulge in a tantalizing culinary journey with our Lemon Basil Pasta with Chicken recipe, a delightful fusion of zesty lemon, aromatic basil, succulent chicken, and perfectly cooked pasta. This vibrant dish tantalizes your taste buds with every bite, leaving you craving more.
Embark on a flavor-packed adventure as you explore variations of this delectable pasta. Try the zesty Lemon Ricotta Pasta for a creamy and tangy twist, or savor the aromatic Pesto Pasta with Chicken for a burst of herbaceous flavor. If you prefer a vegetarian option, the vibrant Lemon Basil Pasta with Vegetables offers a symphony of fresh flavors.
For a delightful twist, venture into the world of Asian cuisine with our Lemon Basil Chicken Stir-Fry, where tender chicken, crisp vegetables, and a zesty lemon basil sauce create an unforgettable meal. Experience the harmony of flavors in our Lemon Basil Salmon, where succulent salmon is bathed in a vibrant lemon basil sauce, or tantalize your taste buds with the aromatic Lemon Basil Shrimp Scampi, featuring plump shrimp sautéed in a luscious lemon basil sauce.
Each recipe is carefully crafted to provide a unique culinary experience, whether you're craving a quick and easy weeknight meal or an impressive dish for a special occasion. So, gather your ingredients, tie on your apron, and let's embark on a culinary adventure that will leave you and your loved ones utterly satisfied.
LEMON BASIL CHICKEN
Lemon Basil Chicken Pasta tastes like it is straight out of a restaurant kitchen, but is so easy to make, and only takes as little as 20 minutes to make! Enjoy this filling pasta dinner with a slice of garlic bread and roasted veggies!
Provided by Kimber
Categories Dinner
Number Of Ingredients 14
Steps:
- Prepare pasta per package directions.
- Begin by scrambling the eggs in one bowl and combining the Salt, black pepper, Italian Seasoning, flour, and grated parmesan in another bowl. Dredge each chicken cutlet in the egg mixture, then coat completely in the parmesan cheese mixture.Dredge each chicken cutlet in the egg mixture, then coat completely in the parmesan cheese mixture.
- Heat the oil in a large skillet over medium high heat. Once hot, add the chicken breast cutlets and sear for 2 minutes on each side. The chicken should release when it is ready to turn.
- Then place the lid on the skillet, reduce the heat to low and continue to cook for 3-6 minutes or until the chicken is cooked through to a internal temp of 165˚F. (Time will vary based on thickness of the chicken.) Once cooked, remove the chicken from the skillet and set aside.
- In the same skillet, add the butter and garlic and increase the heat to medium. Stir until the butter is melted.
- Add the chicken stock (or wine) and lemon juice and bring to a simmer. Simmer until it has reduced by about 1/3, then stir in the basil and pasta.
- Nestle the chicken into the pasta. Garnish with fresh basil and serve hot. Enjoy!
Nutrition Facts : Calories 527 kcal, Carbohydrate 35 g, Protein 38 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 169 mg, Sodium 861 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
LEMON PASTA WITH CHICKEN
One of my quick standbys after a busy day at work. By cooking everything at the same time in their separate pots, I can get it on the table in 30 minutes. The chicken broth and lemon give it a lighter and brighter taste that is a welcome change to heavy white sauce. Garnish with your choice of tomatoes, parsley, cooked asparagus or broccoli, or sliced lemon.
Provided by NotAGreatCook
Categories Main Dish Recipes Pasta Chicken
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add green onions and garlic; cook for 1 minute. Add chicken and cook, stirring frequently until no longer pink and juices run clear, about 12 minutes; time will vary depending on the size of your chicken pieces.
- Drain pasta and mix with chicken in a large serving bowl. Stir and set aside.
- Melt butter in a large saucepan. When melted remove from the heat.
- Mix flour and pepper together in a small bowl. Stir flour mixture into the melted butter, then add chicken broth and milk. Place over medium heat; cook, stirring constantly, until mixture thickens, 3 to 5 minutes. Remove from the heat.
- Whisk lemon juice and mustard into the sauce and pour over chicken and pasta; stir to combine.
Nutrition Facts : Calories 569.7 calories, Carbohydrate 52.1 g, Cholesterol 108.4 mg, Fat 23.4 g, Fiber 2.7 g, Protein 37.8 g, SaturatedFat 9.7 g, Sodium 659.4 mg, Sugar 4.6 g
BASIL-LEMON CHICKEN
Even though I'm not known for my green thumb, I've somehow managed to keep a kitchen herb garden going. I chose this skillet lemon basil chicken to debut my first batch of fresh herbs. -Juli Snaer, Enid, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, heat butter and oil over medium heat. Brown chicken on both sides. Remove from pan., Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is reduced by half., Stir in cream, basil and thyme. Add chicken; return to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until chicken is no longer pink. Serve with pasta.
Nutrition Facts : Calories 372 calories, Fat 22g fat (11g saturated fat), Cholesterol 140mg cholesterol, Sodium 453mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 41g protein.
LEMON BASIL PASTA W/ CHICKEN
This is a tasty dish than can serve as a main dish with a nice soup or salad. Very economical. I made this a lot when I first moved out of my parents house.
Provided by Amber of AZ
Categories One Dish Meal
Time 25m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions.
- Drain and return pasta to pan.
- In a small bowl, combine butter, lemon juice, basil, garlic, and pepper.
- Add chicken and mix with the pasta.
- Sprinkle cheese over the pasta and serve.
- Yield 4 servings.
LIGHT LEMON BASIL PASTA
Make and share this Light Lemon Basil Pasta recipe from Food.com.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- First, finely chop about half a large onion and mince or press about four large cloves of garlic (organic, of course).
- Second, take about a handful of organic basil (I hate to admit I don't wash this because it is harder to mince) and then finely chop the basil.
- Third, shred about half to three-quarters cup of parmesan reggiano.
- Fourth, start a pot of boiling salted water.
- Open two cans of chicken broth (I like Ralphs because it is less sodium than Stater Bros.).
- Place about one large heaping tablespoon of cornstarch in a short water glass or coffee cup.
- Saute onion only over medium heat in about 2 tablespoons of olive oil. Add about three or four shakes of ground white pepper (maybe a bit more if you like it spicy). After about two minutes of saute process, add garlic and continue to stir and heat for another one minute. This brings out flavor of garlic. Then add about 3/4 cup of white wine and raise heat to "high" to deglaze the pan. Boil to reduce the liquid until it is nearly gone.
- Add one can of chicken stock, keeping heat at high. Stir the pan to make sure that all accumulated flavor on side of pan is combined with liquid. Boil this down by about half. Then add most of the second can and boil down again by about 1/3.
- While the sauce is finishing, add pasta to boiling water.
- Using the balance of the unused can of chicken stock, slowly pour into the glass of cornstarch stirring to blend the powder into a paste and then add more stock to make it a thick cornstarch liquid. Add this liquid slowly to the sauce, stirring in to incorporate about 15 seconds after pouring. Continue to heat on medium heat until sauce has thickened slightly (won't be much thicker than a heavy liquid) - this won't take much more than 45 seconds. Turn off heat. Add juice from about 1 lemon, more or less if desired. Stir to blend lemon. Set aside.
- Drain pasta. Place in bowls. Add basil to each bowl of dry pasta. Mix. Add a bit of sauce. Mix. Then add a bit of cheese. Mix. Add more sauce and cheese and fresh ground black pepper on top.
Tips:
- Use fresh ingredients: This will give your pasta dish the best flavor. Fresh basil and lemons are essential for this recipe.
- Don't overcook the chicken: Chicken is best when it is cooked through but still tender. Overcooked chicken will be dry and tough.
- Use a good quality pasta: The type of pasta you use will make a big difference in the final dish. Choose a pasta that is made with high-quality ingredients and that has a good texture.
- Cook the pasta al dente: Al dente means "to the tooth" in Italian. It refers to pasta that is cooked through but still has a slight bite to it. This is the ideal texture for pasta dishes.
- Don't be afraid to experiment with different ingredients: This recipe is a great starting point, but you can easily customize it to your own taste. Try adding different vegetables, herbs, or spices.
Conclusion:
This lemon basil pasta with chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is light, flavorful, and packed with healthy ingredients. The combination of lemon, basil, and chicken is a classic for a reason. It is a surefire crowd-pleaser that everyone will enjoy.
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