Creamy Lemon Chicken Pasta

Creamy Lemon Chicken Pasta

SERVES 4 | FINISH IN 40 minutes

  • ¼ Cup + 1 Tablespoon Extra Virgin Olive Oil, divided
  • 1 Pound Boneless Skinless Chicken Breasts
  • Salt & Pepper
  • 1 Box Veggiecraft Rotini
  • 4 Cloves Garlic Minced
  • 1/4 Cup Lemon Juice
  • Zest of 1 Lemon
  • Pinch Crushed Red Pepper Flakes
  • 1/4 Cup Grated Parmesan
  • 1/2 Cup Heavy Cream
  • 2 Tablespoons Fresh Chopped Parsley, for garnish
  • 1 Lemon, quartered, for garnish
Products you'll need
  1. In a large skillet over medium heat, heat 1 tablespoon of the olive oil. Add the chicken and season generously with salt and pepper. Cook until an internal temperature of 165°F is reached, about 5 minutes per side.
  2. Meanwhile, cook the pasta according to package directions until al dente. Drain, reserving 1 cup pasta water, and set aside.
  3. Transfer the chicken to a plate and add the remaining ¼ cup of oil to the skillet. Add the garlic and cook 1 minute.
  4. Add the lemon juice, zest, and red pepper flakes, as well as 1/4 cup of the reserved water – scraping all the bits on the bottom of the pan.
  5. Add the rotini and heavy cream and toss to combine.
  6. Serve the chicken on top of a bed of pasta, topped with parmesan cheese, a sprinkle of parsley, and a lemon wedge.

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