Lemon Chicken Pasta

    1 hour 20 minutes

    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.

    809 people made this

    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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    Reviews in English (656)


    Ya know what bugs me? So many people down rate a recipe and post all of the alterations they made and don't even try the recipe as written and the recipe it's self gets a lower grade than it deserves! I made this recipe just as written and it was absolutely wonderful!! Delicious, perfectly balanced flavors and perhaps the idea of baking the chicken is to reduce the fat from pan cooking in oils. The idea of cooking the pasta in the chicken broth with the seasons and lemon juice is brilliant because it really holds in the flavor! Wonderful, We love it!! Not to be petty, but it's really rediculous how so many discredit a recipe they don't even truly try because they make all of the changes, they're only rating their own recipes. Kudos for sharing this recipe, it's great!! Five stars from my family.  -  24 Nov 2008  (Review from Allrecipes USA and Canada)


    This was incredibly simple and very tasty. The only thing that I did differently was instead of baking the chicken. I cubed it and seasoned it with lemon juice, garlic powder, and pepper in a bowl. Then sautéed the chicken in a little bit of oil. It was much quicker than baking it. After the pasta was ready, I made sure that not ALL of the broth had cooked into the pasta. The little bit of broth mixed nicely into the cream when I added it to the pasta. I made sure to let the pasta mix with the chicken a little while before adding the cream. I didn't want to add the cream when the pasta was too hot for fear of curdling. Otherwise this was a fantastic meal. My boyfriend believes he could eat it EVERYDAY. I have to agree with him. It will be on the menu at least every week.  -  21 Jul 2005  (Review from Allrecipes USA and Canada)


    this was a great inspiration dish. i made some changes to it. First, i cubed 3 b/s chicken breasts and put them in a bowl and i poured about 1/4 cup of lemon juice over it, about a spoonful of minced garlic, 1 tablespoon of lime juice, and about 1 tablespoon of lemon-pepper seasoning and i browned it in a skillet over med heat. After I finished the chicken, i transferred it to a bowl. In the same skillet, i cooked chopped mushrooms & red bell pepper in it. then put the chicken back in w/ the vegs. I followed directions for the pasta, I used multi colored spiral pasta. After the pasta was done, i threw it in w/ the chicken mixture and poured about 1/2 to 1 cup of the broth in and added 1/3 cup of milk & 1 tablespoon of butter (in subitute for the cream). It was DELICIOUS! Next time, I'll use cream to make it more "creamy" but this dish was very light and delicious. the lemony taste was subtle but strong enough. I love it. It's a keeper!  -  20 Apr 2006  (Review from Allrecipes USA and Canada)