Lemon Chicken Pasta

    Lemon Chicken Pasta


    801 people made this

    Lemon, cream, chicken and pasta. How can you go wrong? This is a delightful and light dinner, perfect served with a salad of mixed greens.

    Serves: 4 

    • 3 skinless, boneless chicken breast fillets
    • 1 lemon, quartered
    • 2 teaspoons garlic powder, divided
    • 1 teaspoon ground black pepper, divided
    • 800ml chicken stock
    • 1/4 cup (65ml) fresh lemon juice
    • 250g penne pasta
    • 1 cup (250ml) thickened cream
    • 1 teaspoon grated lemon zest

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat oven to 180 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.
    2. Meanwhile, in a large saucepan season the chicken stock 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.
    3. 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.

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