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Creamy Chicken Lemon Pasta
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Instructions:
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Prepare the Chicken:
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If the chicken breast is thick, you may want to butterfly it or cut it in half horizontally to ensure even cooking.
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Pat the chicken breast dry with paper towels. This helps achieve a better sear.
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Season the Chicken:
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Season both sides of the chicken breast with salt, pepper, and any additional seasonings you prefer, such as garlic powder or paprika.
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Heat the Pan:
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Place a large skillet or frying pan over medium-high heat. Allow it to get hot.
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Add Oil:
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Add 1-2 tablespoons of olive oil or vegetable oil to the hot pan. Swirl the oil to coat the bottom evenly.
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Sear the Chicken:
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Carefully place the seasoned chicken breast in the hot pan. Let it cook without moving it for about 4-5 minutes or until the underside develops a golden-brown crust.
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Flip and Cook:
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Use tongs to flip the chicken breast to the other side. Cook for an additional 4-5 minutes or until the internal temperature reaches 165°F (74°C) and the juices run clear.
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Check for Doneness:
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To ensure the chicken is cooked through, you can make a small cut in the thickest part of the breast. The juices should run clear, and there should be no pink in the center.
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Rest the Chicken:
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Remove the chicken breast from the pan and let it rest on a cutting board for a few minutes. This allows the juices to redistribute, keeping the chicken moist.
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Ingredients:
1 lb chicken breast (seasoned to taste)
1-2 tablespoons olive oil or vegetable oil
Optional: garlic powder, paprika, or other seasonings of your choice
8 ounces uncooked pasta (rigatoni or penne recommended)
2 tablespoons butter
1/2 tablespoon flour
1 small clove garlic, minced
1/4 cup chicken broth/vegetable broth or dry white wine
2 teaspoons lemon juice + zest of 1/2 lemon
1 cup heavy/whipping cream
1/3 cup freshly grated Parmesan cheese
Salt & pepper to taste
Garnish: fresh parsley & extra Parmesan (optional)
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Cook the Pasta:​
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Drain and set aside.
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Cook the pasta according to the package instructions until al dente.
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Prepare the Creamy Lemon Chicken Sauce:
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In a large skillet, melt 2 tablespoons of butter over medium heat.
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Add the minced garlic and sauté for about 1 minute or until fragrant.
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Sprinkle the flour over the butter and garlic, stirring continuously to create a roux. Cook for an additional 1-2 minutes to remove the raw taste of the flour.
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Deglaze with Broth/Wine:
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Pour in the chicken broth, vegetable broth, or dry white wine, stirring constantly to combine with the roux.
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Allow the mixture to simmer for 2-3 minutes, letting it thicken slightly.
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Add Lemon Flavor:
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Add the lemon juice and zest to the skillet, stirring well to incorporate the citrusy flavor into the sauce.
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Introduce Creaminess:
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Pour in the heavy/whipping cream, stirring continuously. Allow the sauce to simmer and thicken for another 2-3 minutes.
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Cheesy Goodness:
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Gradually add the freshly grated Parmesan cheese to the sauce, stirring until the cheese is melted and the sauce becomes creamy.
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Season to Perfection:
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Season the sauce with salt and pepper to taste. Remember to adjust according to your preferences.
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Combine with Pasta:
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Add the cooked pasta to the creamy lemon chicken sauce, tossing to coat the pasta evenly.
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Garnish and Serve:
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Garnish the dish with fresh parsley and extra Parmesan if desired.
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Serve the creamy lemon chicken pasta immediately while it's hot.
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Ingredient Prices:
![Creamy lemon chicken pasta ingredients (1).png](https://static.wixstatic.com/media/fdbc29_b5552dc7ae4848879f9aa13b0f68e3ff~mv2.png/v1/fill/w_79,h_45,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/Creamy%20lemon%20chicken%20pasta%20ingredients%20(1).png)