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Creamy Chicken Lemon Pasta

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Instructions:

  • Prepare the Chicken:

    • If the chicken breast is thick, you may want to butterfly it or cut it in half horizontally to ensure even cooking.

    • Pat the chicken breast dry with paper towels. This helps achieve a better sear.

  • Season the Chicken:

    • Season both sides of the chicken breast with salt, pepper, and any additional seasonings you prefer, such as garlic powder or paprika.

  • Heat the Pan:

    • Place a large skillet or frying pan over medium-high heat. Allow it to get hot.

  • Add Oil:

    • Add 1-2 tablespoons of olive oil or vegetable oil to the hot pan. Swirl the oil to coat the bottom evenly.

  • Sear the Chicken:

    • 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.

  • Flip and Cook:

    • 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.

  • Check for Doneness:

    • 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.

  • Rest the Chicken:

    • 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.

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)

  • Cook the Pasta:​

    • Drain and set aside.

  • Cook the pasta according to the package instructions until al dente.

  • Prepare the Creamy Lemon Chicken Sauce:

    • In a large skillet, melt 2 tablespoons of butter over medium heat.

    • Add the minced garlic and sauté for about 1 minute or until fragrant.

    • 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.

  • Deglaze with Broth/Wine:

    • Pour in the chicken broth, vegetable broth, or dry white wine, stirring constantly to combine with the roux.

    • Allow the mixture to simmer for 2-3 minutes, letting it thicken slightly.

  • Add Lemon Flavor:

    • Add the lemon juice and zest to the skillet, stirring well to incorporate the citrusy flavor into the sauce.

  • Introduce Creaminess:

    • Pour in the heavy/whipping cream, stirring continuously. Allow the sauce to simmer and thicken for another 2-3 minutes.

  • Cheesy Goodness:

    • Gradually add the freshly grated Parmesan cheese to the sauce, stirring until the cheese is melted and the sauce becomes creamy.

  • Season to Perfection:

    • Season the sauce with salt and pepper to taste. Remember to adjust according to your preferences.

  • Combine with Pasta:

    • Add the cooked pasta to the creamy lemon chicken sauce, tossing to coat the pasta evenly.

  • Garnish and Serve:

    • Garnish the dish with fresh parsley and extra Parmesan if desired.

    • Serve the creamy lemon chicken pasta immediately while it's hot.

Ingredient Prices:

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