LEMON BUTTER GARLIC CHICKEN PASTA
Lemon Butter Garlic Chicken Pasta - Buttery pasta with juicy chicken, flavored with lemon butter and garlic, and finished with Parmesan cheese!! A family-friendly dinner recipe that's ready in 20 minutes and it's so EASY!!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 20m
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions, drain, and set aside. While pasta is cooking, being cooking the chicken.
- To a large, high-sided skillet, add the olive oil, chicken, evenly and generously season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes, flipping and stirring frequently so the chicken cooks evenly.
- When chicken has cooked through about halfway, add the garlic, and cook for about 1 minute or until fragrant, stir nearly consistently.
- Add the butter, lemon juice, and stir nearly continuously until butter melts and chicken is cooked through, another 5 minutes, or as necessary.
- Add the cooked pasta to the skillet with the chicken and stir well to combine and coat evenly.
- Add the parsley and stir to combine.
- Evenly sprinkle the Parmesan and stir to combine if desired (or keep it on top without stirring it in as shown in my photos). Taste and check for seasoning balance and if necessary add more salt and/or pepper before serving. Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Nutrition Facts : Calories 410 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 132 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 41 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 466 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CREAMY LEMON GARLIC CHICKEN PASTA
Amazingly delicious creamy sauce with white wine and Parmesan cheese!
Provided by Olya
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Prepare 3 bowls for each of the following: Parmesan cheese, egg and bread crumbs. Dip each chicken breast in the Parmesan, then in the egg, and then coat in the bread crumb mixture.
- Preheat large skillet over medium heat. Add olive oil. Once oil is bubbling, place coated chickens onto the skillet.
- Cook for about 3-4 minutes on each side until the outside is crispy and the chicken is cooked through. Remove onto a plate. Slice them into bite size pieces or keep them whole.
- Meanwhile cook the pasta according to package directions and drain.
- Add butter to the skillet. Once it melts, add garlic and cook for 1-2 minutes. Now add lemon, wine and heavy cream.
- Add cooked pasta into the sauce. Season generously with salt, pepper and Italian seasoning, to your liking. Stir well into the sauce and reheat. Add sliced chicken breasts into the pan to reheat.
- Serve hot, with chopped parsley and additional Parmesan.
- Garnish with chopped fresh parsley.
Nutrition Facts : Calories 710 kcal, Carbohydrate 59 g, Protein 41 g, Fat 31 g, SaturatedFat 14 g, Cholesterol 237 mg, Sodium 481 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
CRISPY PARMESAN CHICKEN WITH CREAMY LEMON GARLIC PASTA
Crispy, tender and juicy parmesan crusted chicken over the most incredible creamy lemon garlic pasta! This is a must make meal!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 30m
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
- Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. (It shouldn't take too long because the chicken should be thin).
- Meanwhile cook the pasta according to package directions and drain. In a medium sized skillet add the heavy whipping cream, parmesan cheese, lemon juice, garlic powder, salt and pepper. Whisk together and cook over medium high heat until it starts to thicken. Remove from heat and add the pasta to coat in the sauce.
- Serve the chicken with the pasta and garnish with chopped fresh parsley if desired.
Nutrition Facts : Calories 661 kcal, Carbohydrate 61 g, Protein 21 g, Fat 37 g, SaturatedFat 22 g, Cholesterol 108 mg, Sodium 1039 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
CRISPY CHICKEN THIGHS WITH CARAMELIZED LEMON RINDS
The next time you juice a lemon, don't toss the rinds! Instead, wrap them up and save them in the fridge, then make this easy chicken recipe. It works with zested lemon rinds, too. The rinds get cooked down with the chicken and maple syrup, resulting in sweet and tangy pan drippings designed for drizzling over everything.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F.
- Pat the chicken thighs quite dry with paper towels. Sprinkle them on both sides with 2 teaspoons salt and 1 1/2 teaspoons pepper.
- Heat a large ovenproof skillet (preferably cast iron) over medium-high heat. Add the oil and heat until shimmering. Add the chicken thighs to the skillet skin-side down and nestle the lemon halves around them so the cut sides touch the skillet. Cook until the chicken skin is very golden brown, 12 to 14 minutes. (The lemon halves should char, but if they start completely blackening, lift them up and place them on top of the chicken as it cooks.)
- Lift up each lemon half, brush the cut side with maple syrup and return to the skillet cut-side down. Transfer the skillet to the oven and roast until the chicken is almost cooked through, 5 to 7 minutes. Flip the thighs so they are skin-side up, then continue roasting until no longer pink near the bone, another 5 minutes. Serve the chicken with the saucy pan drippings spooned over.
LEMON GARLIC CHICKEN PASTA
A crowd pleasing pasta that's weeknight easy and dinner party elegant!
Provided by Marissa Stevens
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to boil. Cook pasta in boiling water until firm to the bite (al dente), about 8 minutes. Drain, reserving 1 cup of pasta water.
- Meanwhile, heat olive oil and butter in a large skillet over medium-high heat until sizzling. Add minced garlic and red pepper flakes; cook and stir until fragrant, about 30 seconds. Add chicken and season with salt and pepper; cook and stir until chicken is just cooked through, 4 to 5 minutes. Remove from heat.
- Once you've drained the pasta, set skillet with chicken mixture over medium heat. Add drained, cooked pasta and 1/4 cup of reserved pasta water; toss to coat. Cook and stir until heated through, adding more pasta water if pasta seems too dry.
- Remove pasta from heat and stir in fresh lemon juice and zest, and parsley. Season to taste with salt and pepper. Transfer to serving bowl or platter; top with grated parmesan cheese and serve.
Nutrition Facts : Calories 659 kcal, Carbohydrate 68 g, Protein 41 g, Fat 24 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 97 mg, Sodium 420 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 13 g, ServingSize 1 serving
CRISPY GARLIC CHICKEN WITH LEMON PASTA
You know they like crispy chicken. You know they like lemon pasta. Stands to reason this easy baked chicken dish will go over well with everyone!
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375ºF.
- Spray rimmed baking sheet with cooking spray. Combine coating mix and cheeses in shaker bag. Remove 1/4 cup coating mixture; reserve for later use.
- Moisten chicken with water. Add, 1 piece at a time, to remaining coating mixture in bag; close bag, then shake gently to evenly coat chicken. Place on one side of prepared baking sheet. Top with any remaining coating mixture. Spread tomatoes onto other side of baking sheet.
- Bake 28 to 30 min. or until chicken is done (165ºF).
- Meanwhile, cook pasta in large saucepan as directed on package, omitting salt. While pasta is cooking, grate zest from 1 lemon; set aside. Squeeze juice from both lemons into small saucepan; stir in broth. Bring to boil; simmer on medium-low heat 6 to 8 min. or until slightly thickened. Add butter and lemon zest; simmer 3 to 4 min. or until butter is melted and mixture is well blended, stirring occasionally.
- Drain pasta; return to pan. Add lemon sauce; toss to coat. Add roasted tomatoes, reserved coating mixture and parsley; mix lightly. Serve topped with chicken.
Nutrition Facts : Calories 410, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 36 g
LEMON GARLIC PASTA
Make and share this Lemon Garlic Pasta recipe from Food.com.
Provided by Denise in NH
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In large skillet, cook garlic in olive oil until golden.
- Add lemon juice, bouillon and pepper.
- Cook and stir until bouillon dissolves.
- In large bowl, toss pasta, garlic mixture, cheese and parsley; serve immediately.
Nutrition Facts : Calories 368.6, Fat 16.4, SaturatedFat 3.1, Cholesterol 5.6, Sodium 339.7, Carbohydrate 45, Fiber 2, Sugar 2.1, Protein 10.3
LEMON PEPPER CHICKEN WITH CREAMY GARLIC-LEMON SAUCE
This is one of our favorite recipes for chicken thighs. It comes together easily and tastes wonderful! The sauce is delicious on pasta. The chicken comes out nice and crispy. It's a great recipe to serve company, too!
Provided by Chef PotPie
Categories < 60 Mins
Time 55m
Yield 6 thighs, 3 serving(s)
Number Of Ingredients 15
Steps:
- Chicken Thighs:.
- Preheat oven to 375°F.
- In zip-top bag, place 2 teaspoons of lemon pepper seasoning with flour and shake to mix thoroughly. Briefly shake thighs, 2 or 3 at a time, till coated.
- Heat 2 tablespoons olive oil on medium-high heat in a large skillet. Add chicken thighs skin side down and cook for about 4 minutes until browned. Flip the chicken thighs over and cook for 2 minutes on the other side. Remove from heat. Put chicken thighs skin side up (crispy side up) on a baking sheet and bake at 375 F for about 20-25 minutes, until the chicken is fully cooked, the juices run clear and the chicken is no longer pink in the center.
- Creamy Sauce:.
- In the mean time, while the chicken is baking, make the sauce: Wipe the skillet you used for cooking the chicken thighs. Add 1 teaspoon olive oil and 1/2 tablespoon butter to skillet. Add minced garlic and cook, constantly stirring, for about 30 seconds. Add chicken stock and 1 teaspoon lemon-pepper seasoning to the skillet and bring to light boil. Add heavy cream and bring back to boil. Add shredded cheese and stir until melted. Reduce heat to simmer and keep stirring until the sauce is smooth. Remove from heat. Add 2 tablespoons freshly squeezed lemon juice and stir inches Top the sauce with chopped green onions (chop up only green portion of green onions and don't use white portion). Keep the sauce covered.
- The chicken should be cooked by now. Check it for doneness and if chicken is completely cooked through, add it to the skillet on top of the sauce and on top of green onions. Top with chopped parsley and decorate with a few slices of lemon.
CRISPY PARMESAN CHICKEN WITH CREAMY LEMON GARLIC PASTA RECIPE - (4.6/5)
Provided by juliedee29
Number Of Ingredients 14
Steps:
- In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet. Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. (It shouldn't take too long because the chicken should be thin). Meanwhile cook the pasta according to package directions and drain. In a medium sized skillet add the heavy whipping cream, parmesan cheese, lemon juice, garlic powder, salt and pepper. Whisk together and cook over medium high heat until it starts to thicken. Remove from heat and add the pasta to coat in the sauce. Serve the chicken with the pasta and garnish with chopped fresh parsley if desired.
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