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.

Lisa Ramos

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.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate