Creamy Lemon Chicken Pasta
This creamy lemon chicken pasta is a quick weeknight meal made with rotisserie chicken and simple ingredients.
Equipment
- skillet
- pot
Ingredients
- 8 ounces uncooked pasta
- 2 tablespoons butter
- ½ tablespoon flour
- 1 clove garlic, minced
- ¼ cup chicken broth or veg broth or dry white wine
- ½ tablespoon lemon juice
- ½ lemon zest
- 1 cup heavy/whipping cream
- 2 cups cooked/rotisserie chicken, shredded
- ⅓ cup freshly grated parmesan cheese
- Salt & pepper to taste
- Garnish: fresh parsley & extra parm optional
Instructions
- Boil a salted pot of water for the pasta and cook it al dente according to package directions.
- When the pasta is approx. 10 minutes away from being done, add the butter to a skillet over medium-high heat. Once it melts, sprinkle the flour in and cook for about a minute, stirring fairly often.
- Add in the garlic, followed by the broth (or wine) and lemon juice + zest. Let it bubble for one minute.
- Whisk in the cream, then stir in the chicken, and cook it for a few minutes until the sauce has thickened up to your liking.
- Stir in the parmesan cheese and take the skillet off the heat. Season with salt & pepper as needed.
- Add the drained pasta to the skillet and toss until coated. Serve immediately with more parmesan and chopped parsley if desired.
Notes
Do NOT substitute the heavy cream for anything with a lower fat content, as it may curdle the lemon sauce.
Nutrition
Serving: 1servingCalories: 624kcalCarbohydrates: 45gProtein: 30gFat: 36gSaturated Fat: 20gCholesterol: 156mgSodium: 310mgPotassium: 354mgFiber: 2gSugar: 2gVitamin A: 1150IUVitamin C: 2mgCalcium: 151mgIron: 2mg
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