Summertime always makes me think of lemons for some reason. I love them year round, but the bright color and freshness is the perfect ingredient to add to any meal to keep it light and refreshing. Even when that meal includes pasta :) In last week’s Easy Sticky Buns recipe I shared that I’m expecting a baby boy in mid-July. So is it any wonder that I’m constantly craving pasta?!

Even though this is a pasta dish I wanted to keep it light with lots of protein. I think you’ll find this to be the perfect weeknight meal for any time of year. And the best part is you can make it all in one pot – minimal cleanup for the win!

Ingredients

How to make it

In a large pot, bring enough water to a boil to cook the pasta. Add a few healthy pinches of kosher salt to the water (optional).

While waiting for the water to boil: cut the chicken breast into bite-size cubes. Season the chicken with the garlic powder, dried thyme, ¾ teaspoon kosher salt, and ½ teaspoon ground black pepper. Set aside.

Once the water is boiling, cook the pasta according to the package directions. Drain pasta and set aside.

In the same pot you used to cook the pasta, add 2 Tablespoons of olive oil and heat over medium heat. When the oil is hot add the chicken. Cook, turning at least once until fully cooked. Put the cooked chicken in a separate bowl and set aside.

Add 1 Tablespoon of olive oil to the same pot (keep over medium heat), then add the diced onion and minced garlic. Cook and stir occasionally for 2-3 minutes. To the pot add the chicken stock, heavy cream, lemon zest, and a few healthy pinches each of kosher salt and ground black pepper. Stir together and bring to a boil over medium high heat. Give the sauce a taste and add more salt and pepper to your liking if necessary. Once the sauce is boiling, lower heat to medium. Add the cooked pasta and chicken and stir together. Add the fresh lemon juice and stir, cooking for 1-2 minutes. The sauce should slightly thicken. Lastly, add the frozen peas and stir to combine.

Serve immediately. Leftovers are also great the next day!

Creamy Lemon & Chicken Pasta

2017-06-01 13:00:57

Serves 6

This one-pot meal of Creamy Lemon and Chicken Pasta is sure to satisfy you and everyone in your family! Simple, delicious, and easy cleanup!

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Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Ingredients

1. 1 pound pasta (any kind)
2. 1 – 1 ¼ pounds boneless/skinless chicken breast, cut into bite-sized cubes
3. 1 teaspoon garlic powder
4. 1 teaspoon dried thyme
5. ¾ teaspoon kosher salt
6. ½ teaspoon ground black pepper
7. 3 Tablespoon olive oil, divided
8. ½ small onion, diced
9. 1 garlic clove, finely minced
10. ¾ cup chicken stock (or broth, but stock is more flavorful)
11. 1 ½ cups heavy cream
12. 2 lemons, zested and juiced
13. Extra Kosher salt and ground black pepper, to taste
14. 1 cup frozen peas

Instructions

1. In a large pot, bring enough water to a boil to cook the pasta. Add a few healthy pinches of kosher salt to the water (optional).
2. While waiting for the water to boil: cut the chicken breast into bite-size cubes. Season the chicken with the garlic powder, dried thyme, ¾ teaspoon kosher salt, and ½ teaspoon ground black pepper. Set aside.
3. Once the water is boiling, cook the pasta according to the package directions. Drain pasta and set aside.
4. In the same pot you used to cook the pasta, add 2 Tablespoons of olive oil and heat over medium heat. When the oil is hot add the chicken. Cook, turning at least once until fully cooked. Put the cooked chicken in a separate bowl and set aside.
5. Add 1 Tablespoon of olive oil to the same pot (keep over medium heat), then add the diced onion and minced garlic. Cook and stir occasionally for 2-3 minutes.
6. To the pot add the chicken stock, heavy cream, lemon zest, and a few healthy pinches each of kosher salt and ground black pepper. Stir together and bring to a boil over medium high heat. Give the sauce a taste and add more salt and pepper to your liking if necessary.
7. Once the sauce is boiling, lower heat to medium. Add the cooked pasta and chicken and stir together. Add the fresh lemon juice and stir, cooking for 1-2 minutes. The sauce should slightly thicken.
8. Lastly, add the frozen peas and stir to combine.

By Love & Food ForEva

Adapted from NY Times

Adapted from NY Times

Love & Food ForEva https://loveandfoodforeva.com/