CREAMY LEMON CHICKEN PASTA BAKE
This creamy lemon chicken pasta bake can be served either as a bake with a cheesy crust or made as a quicker, creamy dish. Either way, it's filled with delicious comfort factor!
Provided by Caroline's Cooking
Categories Main Course
Time 50m
Number Of Ingredients 13
Steps:
- If you will be making into a bake, preheat oven to 400F/200C.
- Set the pasta to cook according to packet instructions. Drain once al dente and set aside.
- Meanwhile, dice the chicken into a small bite-sized dice. Melt half the butter in a medium skillet/frying pan and cook the chicken until just cooked through. Remove from pan and set aside.
- Add the rest of the butter to the skillet and soften the onion and garlic.
- Deglaze the pan with the wine, add the lemon juice and zest, tarragon and cream. Warm but don't boil the sauce.
- Wilt the spinach in the sauce and add back the chicken.
- Add the cooked pasta, mix through and remove from heat.
- You can serve at this point, or else to make as a bake, add the mozzarella, mix through and transfer to baking dish. Top with parmesan and bake for approx 20 minutes until lightly brown on top.
Nutrition Facts : Calories 783 kcal, Carbohydrate 62 g, Protein 37 g, Fat 41 g, SaturatedFat 21 g, Cholesterol 156 mg, Sodium 493 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
EASY CREAMY LEMON CHICKEN PASTA
A meal that comes together in less than 30 minutes is always a win in my book. This easy and delicious lemon chicken pasta is just that!
Provided by Alida Ryder
Categories Dinner
Time 25m
Number Of Ingredients 13
Steps:
- Slice the chicken breasts in half, lengthwise, resulting in two thin fillets.
- Drizzle with olive oil then season with paprika, garlic powder, salt and pepper.
- Heat a large pan over medium-high heat then add the chicken and cook for 2-3 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
- In the same pan, melt the butter then add the crushed garlic, lemon zest and thyme.
- Cook for 30 seconds then pour in the cream and lemon juice. Season with salt and pepper and bring to a simmer.
- Allow to cook for 5 minutes until the sauce coats that back of a spoon easily. Add the chicken back to the pan to warm through.
- Serve the pasta topped with the chicken and sauce.
Nutrition Facts : Calories 455 kcal, Carbohydrate 48 g, Protein 33 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 113 mg, Sodium 772 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
LEMON CREAM PASTA WITH CHICKEN
This deliciously different dish incorporates a classic combination of flavors: lemon, chicken, and garlic. A nice change of pace from the usual pasta fare.
Provided by Lisa Ramos
Categories Main Dish Recipes Pasta Chicken
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper. Bake for 40 minutes, or until juices run clear and chicken is no longer pink inside.
- Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
- Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.
Nutrition Facts : Calories 532.3 calories, Carbohydrate 49 g, Cholesterol 137.4 mg, Fat 25 g, Fiber 3.6 g, Protein 30.7 g, SaturatedFat 14.3 g, Sodium 954.6 mg, Sugar 3.6 g
CREAMY LEMON-CHICKEN PASTA
Did someone say cheese? Make this cheesy Creamy Lemon Chicken Pasta in less than 40 minutes! Follow this simple recipe-your taste buds will thank you!
Provided by My Food and Family
Categories Home
Time 36m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium-high heat. Add onions and garlic; cook 1 min. Add half the chicken; cook 2 min. or until lightly browned, stirring frequently. Remove from skillet; cover to keep warm. Repeat with remaining chicken; return all chicken to skillet.
- Drain pasta, reserving 1/2 cup of the cooking water. Mix reserved water with cream cheese and bouillon until blended. Add to chicken along with the lemon zest; mix well. Cover; cook on low heat 5 min. or until chicken is done. Stir in pasta, lemon juice and parsley; cook; uncovered, 1 min. or until heated through, stirring frequently. Stir in mozzarella.
Nutrition Facts : Calories 440, Fat 19 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 115 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 36 g
LEMON CREAM CHICKEN WITH PASTA
A friend of mine once prepared this for lunch and I loved it. I asked her for the recipe and I was surprised at how quick and easy it was to prepare. I believe she got the recipe from a weekly magazine.
Provided by Galley Devil
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large saucepan of water to a boil. (If desired, add a little salt to the boiling water to season it.).
- Add the pasta and cook till just tender. Drain well.
- Heat oil in a large pan and fry chicken in batches till tender. Remove.
- To the same pan, add the blended cornflour, stock powder, water, cream, lemon rind, lemon juice, sugar, teriyaki sauce, garlic and sage and stir until the mixture boils and thickens.
- Add the chicken, cooked pasta and parsley.
- Stir until hot.
Nutrition Facts : Calories 729.5, Fat 20.9, SaturatedFat 8.3, Cholesterol 202.2, Sodium 333.8, Carbohydrate 94.1, Fiber 4.6, Sugar 3.7, Protein 40.2
GIADA'S CHICKEN IN LEMON CREAM AND PENNE
This recipe is incredibly easy and delicious! The lemon makes it really refreshing--we've been enjoying it this summer. I've used different types of pasta (most recently linguini) and all of them have worked really well! A great week-night meal!
Provided by Kace83
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil, season with salt. Add the pasta and cook until tender but still firm to the bite, 8 to 10 minutes.
- Meanwhile, heat the oil in a large, heavy skillet over medium-high heat. Season the cubed chicken with herbes de Provence, salt and pepper. Cook the chicken until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken and set aside. Pour off excess oil from pan.Drain. Add the chicken broth the pan and cook over medium-high heat, scraping up any bits with a wooden spoon. Add the cream, lemon zest, and cayenne. Reduce the heat to medium-low and simmer for 10 minutes.
- Add the pasta, chicken, 1/2 tsp salt, 1/4 tsp pepper, chopped parsley, and lemon juice. Toss to coat the pasta and chicken with the sauce and serve.
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