Lemon Cream Pasta with Chicken
This deliciously different dish incorporates a classic combination of flavors: lemon, chicken, and garlic. A nice change of pace from the usual pasta fare.
This deliciously different dish incorporates a classic combination of flavors: lemon, chicken, and garlic. A nice change of pace from the usual pasta fare.
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.Read More
This recipe could be made so much simpler. It was a strange way to cook pasta with broth, lemon juice, and spices. I sauted the chicken and added fresh broccoli, artichoke hearts, and sundried tomatoes. It made it taste yummy. I think it would have been boring with just chicken and pasta.Read More
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.
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.
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!
This recipe could be made so much simpler. It was a strange way to cook pasta with broth, lemon juice, and spices. I sauted the chicken and added fresh broccoli, artichoke hearts, and sundried tomatoes. It made it taste yummy. I think it would have been boring with just chicken and pasta.
I have been making this dish for a few months now and it has become one of my family's favorites! The only things differently that I do is that the pasta is done in about 10-12 minutes and I do add some broccoli in at the end of cooking. Also, to simplify even more, I use a package of Tyson's fully cooked diced chicken breast (sautee, heat, and pour it into the pasta). This is such a quick, easy, and absolutely delicious meal!
Amazing!!! Did not change a thing and it was perfect.
Very yummy, though I changed the cooking method a bit. I made a roux with butter and flour, and and made this into a thick sauce. Instead of seasoning the breasts, I just put all the ingredients into the sauce. I also added some white wine and a little lemon pepper. Oh ya, I cut the chicken broth down to only 1 can as I wanted a really creamy sauce. I then put the whole, uncooked chicken breasts into a casserole dish, and I poured the sauce over them. I cooked them at 350 for about 25 mins, and then served it over seasoned linguini. We had Steamed Zucchini (from this site) and Garlic Bread Fantastique (also from this site) with it, and it went perfectly. Very tasty, will make again. Thanx alot for this great recipe!!!
This is absolutely amazing.....I didnt have rotelle pasta so I used angel hair pasta. Instead of baking the chicken, I tossed it in flour and fried it in a little olive oil and butter. My family loved it and will make this again soon!
This was okay. It wasn't exactly what I expected, but we altered it a bit and would try it again. Like everyone else, we didn't bake the chicken, but just did it on the stovetop with some olive oil. We also added a bit of chopped onion and fresh garlic instead of powder. We only cooked the pasta for about 10 minutes and made sure to leave a bit of broth in the pan to mix with the cream. We also lightly sauteed mushrooms and asparagus spears and added those at the end. Served with a salad, this is good, but required some alteration.
This was a great recipe that tasted both fresh and very satisfying; my husband agreed. I did not have heavy cream but used half & half instead and we found it to be heavy enough without being too rich. This is perfect meal to go alongside a salad!
This is absolutely amazing, easy to make and on the rare occasion there are leftovers, they're gone by the next day!!!! I use a little extra lemon zest to kick up the lemony flavor.
I basically used this recipe as an inspiration and made some changes to suit my purpose and taste. I don't really think I would have loved it as written. I used fresh minced garlic in place of the garlic powder and added about a cup of white wine to deglaze the pan after the shallot and garlic cooked. I let the wine reduce till almost gone and then added about a two cups of chicken stock. I then added about 4-6 tablespoons of fresh lemon juice and 1 tsp of lemon zest. Let that reduce to about half and added about 1-1 1/2 cup of heavy cream (I didn't measure, just a guesstimate). Once it was thickened a bit I mixed it with the cooked pasta. I then added about a cup of reserved pasta water to thin it out a bit. I also made sauteed scallops and shrimp instead of chicken. Topped with chopped fresh parsley and parm. Yummy!!
One of my co-workers brought in lemons to the office today. So when you’ve got lemons don’t make lemonade, make this dish! I prepared it as written and it’s quite delicious! Honestly, with the bright lemon flavor of this dish, I don’t think I’d change a thing. I know I will be making this one again and often, thanks so much for sharing it with us. Update: I've now made this four times, once while camping with friends, instead of fresh lemons I used lemon juice and it still got rave reviews! To say I have an addiction to this dish is putting it mildly! LOL!
Definitely lemony and creamy, and this was super easy to make, especially since I had baked a whole chicken the night before and just chopped some up to throw in. It was really very bland, to me, upon first taste. I added some dried basil and oregano, then some salt (I used reduced sodium chicken broth) and more black pepper. Still needed something, so I added a bit of cayenne. Not a total waste, because after my alterations I liked it better, but I won't make this again. Although, the pasta step was really interesting! It made the rotelle really soft, and some of it stuck to the bottom of the pan, but this was a new way of preparing pasta, for me. 3 stars as written, 4 with my alterations. It DID satisfy my urge to cook, which is great!
I agree with Rachel Dobbs, it bugs me that people give a recipe a low rating when they didn't even cook the recipe!!!! I cooked this dish exactly as written. Did I add some fresh chopped garlic? Yes....Did I add some oregano and Basil? Yes.....BUT, I did not change the recipe and it was a darn good dish!!! What also bugs me is, people claim to be cooks and have a lot of experience in it but, thinks its strange and don't understand why you cook pasta in Chicken Broth??????? I have worked in some of the top restaurants and that is one of the many secrets that give dishes such awesome flavor!!!! Would you really want a pasta boiled in salted water or pasta boiled in Chicken Broth water???? I know which one I would like!!! And yes, I baked the Chicken as was instructed and that was the juiciest and tender Chicken!! Yes, sauteing it up with some olive oil and garlic would have been quicker and tasty BUT, it wouldn't have been near as tender and juicy as baking it! Thank you very much Lisa for this recipe!
Good weeknight recipe. Basic ingredients & quick. I used the Foreman grill vs. baking the chicken. Added sundried tomatoes & artichoke hearts, which were good but not necessary. Peas could also work.
So yummy! I use whatever pasta I have on hand and it always tastes great! Secret's in the sauce, which is so simple but so darn good.
Inspirational recipe! I wasn't able to follow the exact recipe as written. My substitutions, leftover chicken strips, bottled lemon juice and chicken soup base. But, trust me, the spirit of this recipe was here! This recipe will now be on regular rotation in my home, as written or with alterations. Fantastic! Thank you for the recipe. :)
I thought this was very tasty. I liked the cooking method for the chicken in the oven, my chicken turned out perfect! Instead of heavy cream, I just added about 3 ounces of reduced fat cream cheese to the noodles (once you turn the heat down, stir stir stir, and the cream cheese will melt right in), along with some 2% milk until I liked the consistency. I also added 2 pressed cloves of garlic after the noodles finished cooking. This dish certainly begs for your personalization... in my case, it was the addition of parmesan! I think artichoke hearts would also be very good. :) We will certainly make this one again.
My family loved this recipe. But baking the chicken posed a texture problem, the chicken was to "creamy." To fix that, we marinated the chicken in lemon juice for one hour, then grilled the chicken. Very good!
Great dish with a bright flavor, especially during these 100+ degree days of summer. Husband loved it.
This was so good! Who knew pasta with a cream sauce could taste so light and fresh! The lemon flavor was very prominent and tasted delicious. I used reduced sodium chicken broth instead of regular. When it was all cooked, I tasted it and it seemed like it needed something so I topped it with a sprinkle of parmesean cheese and that really put the finishing touch on.
This is a decent pasta dish. As some other reviewers suggested, it is a little bit bland, but I enjoyed the subtle lemon flavor, which helped cut the heaviness of the cream, and I enjoyed the bite of the pepper in the sauce. I doubled the sauce ingredients because I wanted to cook a whole-pound box of pasta (I wanted leftovers for later in the week). Helpful hints: I had free time on the weekend, so I baked the chicken ahead of time. Saved me so much time when I finally made the pasta dish during the week after work! I did not cook the pasta until all the broth had evaporated; "normal" pasta cooking time was more than enough, especially since the pasta continues to cook in the cream sauce later. When I drained the pasta, I reserved the chicken broth. This came in handy later when I wanted to thicken the sauce--I added a bit of cornstarch to some of the broth, then added the mixture to the sauce. I also added about 1/2 cup grated parmesan cheese. This made a thicker sauce that coated the pasta much better than only the cream had. Next time I make this, I will add some fresh diced tomatoes at the very end, both for flavor and for color. This meal is kind of "beige." Overall, though, quite tasty and could be a great side dish with a few tweaks.
I thought this was delicious, but you REALLY have to be in the mood for lemon. My husband wasn't a big fan of the strong lemon taste. I would make this again, but I would leave out most of the lemon juice and just squeeze it over the chicken. I don't think it would be bland because the chicken is seasoned really nicely. I added sliced mushrooms for a veggie. Thanks for the recipe! UPDATE: After a few tweaks, this is now my husband's favorite recipe! I leave out all of the lemon except squeezing some on the chicken, and I add quartered mushrooms and a cube of frozen spinach. This is a great way to get in some veggies without having conflicting tastes.
This was so flavorful! To suit my taste and use what I had on hand, I didn't use garlic but added some chopped onion and red pepper. I subsitituted the cream for fat free half and half to keep the fat and calorie count down and since I had fresh basil, I chopped a few tablespoons of that and added it after plating. I also added a little bit of parm cheese. Thsi is one dish I'll serve over and over again.
This is AWESOME. I grilled the chicken instead of baking it, and accidentally cooked the pasta at high heat so all of the liquid didn't absorb (I drained it), but it still tasted great. Will definitely make this one again!!!
This was very good and easy to make. The only modification I made was, I used 1 Cup of fat-free half & half, instead of the heavy cream. I use fat-free half & half in place of heavy cream for all my recipes, and it works jsut the same, but without all the calories.
Not our favorite dish. You have to be really careful on when you add the cream, might try again someday.
This is so flavorful, you would never know it is so easy to make. Reheating leftovers (if you have any!) is tastier if you add a little more cream for moisture.
Amazing!!! This was so good and very simple to make. I used thin spaghetti for the noodles (it's all that I had) and used half and half for the heavy cream to save on some calories. Still came out amazing. I added some mushrooms that needed to be used up (sauteed them with some garlic), and also a splash of white wine. This is incredible, thanks for the recipe!
my hubby raved over this but i thought it was just so-so. i think i will add more garlic if i make it again. i also think it would be better with angel hair than with a shaped pasta but that may just be personal preference.
I'm 14 and i made this for my mom after her long day of work and it was a big hit definitely gona make it again
Very good recipe. It tasts better as it cools. I always add extra lemon juice.
great as written
Very good! Needed a little kick so I sprinkled some lemon pepper spice before serving.
This was a really nice change. The flavors really came together in this dish. My family gobbled this up with no problem. I did add a little more lemon (personal preference)but other than that, nothing else changed. It's one of my favs. Thank you.
great recipe. Made a couple of changes though. Substituted the cream with one tablespoon of salted butter. I had sauted the chicken in veg. oil with other veggies. Made the pasta in mushroom soup & added the chicken to the mixture. Before serving, I added the butter+ milk & mixed well so that it doesn't become too lumpy.
This doesn't need to be baked in the oven. I made this using Boneless skinlees thighs. I cooked it in a skillet and followed the rest of the recipe as closely as possible. It's quite good. I will make it again soon.
I thought this was absolutely wonderful ... I used lime instead of lemon (boyfriend doesn't like lemon), and did half cream/half skim milk, but it was absolutely divine! I didn't do the chicken in the oven, tho' ... I sauteed it in a large pan with the juice and other ingredients, took it out, deglazed the pan with some of the broth, then added the rest of the broth and all that ... it was great ... thanks!
This is the BEST recipe I have ever made. All of my friend and family request it every time I cook. The only thing I do different is I add fresh sauteed mushrooms to the sauce. LOVE THIS RECIPE!!
This was very tasty. Like other reviewers, I opted not to bake the chicken. I dredged pieces of chicken in flour and then sauteed them in a little bit of oil to get them nice and brown. I also added a bell pepper and some onion. I'll definitely make this again! My husband and my mom loved it!
Incredible!! Make it as it is written and you will not be disappointed. Thank you Lisa this made my husband and I very happy.
I made this exactly as written. It's very good, very creamy and lemony (hence the name). The whole family loved it. And, in my opinion, the only thing it needed was salt. Next time I make it, I will probably reduce the lemon juice a tad... but that's just a matter of each persons taste. Good stuff.
This recipe is perfect the way it's written. There's no need to make any modifications. The only thing that "could" be changed without compromising the recipe is leaving out the chicken and just having the pasta. A great recipe, well worth the prep time!
OMG! I am usually one to take a recipe and make changes to my liking but, reading the comment about keeping the recipe as is...I decided to stray from the norm and actually follow the instructions. This is an AWESOME recipe. I was not convinced that the flavor would be enough but, I was completely wrong. So good. Lighter than thought...even with the cream. The only thing I had to do differently was add more stock as I was cooking because I only had penne pasta and it needed more moisture. Thank you! I will make this again...and again.
Pretty good recipe, will make again. Teenage daughter said "its the bomb!" I sauteed the chicken with some onion and garlic instead of baking it. I also added an extra can of chicken broth and about 3/4 cups more cream (actually used half& half). I would have liked it more lemony so next time will double the lemon juice and zest.
This is fabulous! I used shredded, cooked chicken that I had leftover. I also added sauteed mushrooms and asparagus tips. With the bright lemon flavor it tasted just like Spring! We will have this one again.
Excellent recipe! Simple yet very flavorful. I used fresh garlic as I grew my own last year and have a lot on hand. Other than that, I followed the recipe to the t. My husband can be a bit of a picky eater and he LOVED this. Definitely a keeper that we will prepare often. Thanks so much for sharing!
i liked it but not my wife
This recipce is what i would call a good change of pace
The flavor on this is great. I rarely cook with cream, so the sauce is a real treat. I do find the texture of the pasta a bit offputting- I actually prefer my noodles on the softer side, but this is so soft I had to stir it with a silicone spatula. It's also very white (to be expected, since it is a cream sauce), so I tossed some roasted broccoli in for color.
Excellent recipe! It was far too hot to turn on the oven, so I sauteed the chicken instead of baking it. The only other changes I made were to sprinkle a teeny bit of salt on the chicken while it was sauteeing and I used spaghetti instead of bowtie pasta because that's what I had on hand. Thanks for a yummy, simple recipe! I'll definitely make this again and again.
Good recipe. I followed the recipe, except didn't include the lemon zest. I thought it might be too lemony. I also threw some parmesan cheese on top before serving. The lemon gave a good, but not overpowering flavor. All of the family enjoyed (even my picky 3 yr. old asked for seconds). Now that deserves 5 stars in my house!
I love this recipe. It's simple to make (my boyfriend, who is not an experienced cook, can make this perfectly!) and so delicious. The acidic quality is not too overwhelming, and the lemon and cream mix perfectly! The only thing I did different was use a bit more broth to cook the noodles in. Thanks for sharing!
Made as written using gluten-free quinoa noodles due to my son's wheat sensitivity. Super yummy! A big hit. Adding this to my recipe box.
I omitted the red bell peppers and added mushrooms and zucchini. I also cooked the chicken on the stove top. This recipe was amazing! My new favorite dish. May I suggest eating this dish with some homemade pesto bread. Really a divine meal! Thank you for this great recipe.
My family and I did not like this recipe at all.. I was expecting the lemon to be subtle but, it was not. All we tasted was lemon.. It was like eating a raw lemon.
This recipe was very simple to make, however it did not suit our taste buds. It lacked flavor and tasted mostly of cream. My husbands rating is 0 stars - he totally did not like it at all. If I had cooked my noodles until the liquid absorbed they would have been mush. I did end up adding additional vegies to help with flavor to no avail. I do appreciate the ease of this recipe but think it would need way too much tweaking to make it appealing to us. I won't be making this again.
Pretty good. It's a little sweet so I added salt.
I made this for the first time when my parents came to visit. Everyone loved it. This has become one of my all time chicken recipes. Thank you Lisa!!
Very good! Has a nice lemoney flavor! The only changes I made were: - Marinade cubed chicken in lime juice, and lemon and pepper spice. Then cook it on the stove with a little olive oil, baking takes too long and you don't sacrifice flavor at all. - If you follow the recipe, and wait for the pasta to soak up the rest of the broth, you'll end up with mushy pasta. I cooked the pasta no different than usual instead of the water it was the broth/lemon juice infusion. - Added broccoli to the pasta at the very end.When the pasta is ready I strained the pasta with a strainer, and under the strainer I put a bowl to collect the soup. - After straining, I returned the pasta to the pot, added the cooked chicken, and then added 1 cup of the soup. Then mixed the cup of heavy cream thoroughly through the pot. It was creamy and a perfect consistency and stayed true to the basic flavors of the original recipe. I used limes, because that's all I had, but I actually think it tasted better than using lemons! And it wasn't too strong. It may look odd when it is cooking, but the flavor is so unique and unlike any pasta you've had!! So don't be discouraged by the cooking method!
I really enjoyed this recipe, thought my whole family thought it was a little bland. I ended up having to eat it all by myself. But I still thought it was delicious.
delicious! I did the roux base like another "rater" with melting a stick of butter and stirring in a half cup of flour. When it thickened completely I added the chicken stock and seasoned with the garlic, salt, lemon juice and lemon pepper. whisked in the cream at the end and it thickened nicely without curdling. I even added a bit of spinach. poured it over the pasta and cooked chicken. yum!!
Great recipe but I did change it quite a bit. I used Gnocchi in place of the rotelle, also added baby bella mushrooms, peppers. fresh basil and onions. The basic ingredients were the same, I just needed more vegetables.
i was originally going to follow jamies suggestions of completely changing the recipe to try it out but then i read another review saying that it was perfect as is so i left it alone.. and boy am i glad i did. the ONLY thing i changed was i added a little bit of lemon pepper seasoning to my chicken before i baked it and a little lemon pepper in the broth and on top and some parmesan cheese sprinkled on top. this dish is so freaking good. i dont know why it doesnt have a 4.5 rating at least. will definitely be making this in the future.. it'll give me something different to do with my chicken breast other than alfreado all the time. yum yum!
I know it's cliche, but if I could give this 10 stars, I'd give it 20! Absolutely divine! Only 2 things I changed because I had to was I used a chicken soup base added to water instead of chicken broth as I was all out of canned broth. I also added broccoli at the end. Just perfect! I've made it 3 times at my husband's request! Perfect recipe. Loved it!
This was really good! I added 1 onion and two extra tablespoons of lemon juice.
The most amazing thing I have EVER made. I followed the recipe to the letter.
FANTASTIC just as it's written. My 4 grown men and myself love it! Wouldn't change a thing. Thanks so much.
We really enjoyed this! It has a fresh lemon taste without too much cream. Made it as written for the most part. Didn't have heavy cream so used 3/4 C milk and 1/4 C butter (will work on decreasing this when I make it again). Used just over 1/8 C lemon juice in pasta (glad I did, afraid that 1/4 C would have been too much). Used 2 frozen chicken breasts that I cooked in a pan with a drizzle of olive oil and the ingredients in the recipe instead of baking. I used Ancient Harvest gluten free Quinua pasta. It was great! It didn't take the full time for the water to be soaked in. After stirring in the chicken, the pasta started to break apart, but it wasn't mushy at all. My husband even said he would eat this again (which says a lot!!!) Thanks so much!
Wow! This recipe was surprisingly easy and even more surprisingly delicious. The flavors all blended nicely together and contained a ton of depth. I made it for my boyfriend and I for dinner about a half and hour ago, and he swears it is the best thing I've ever made. I followed the recipe almost exactly to a tee, with the following changes: I grilled the chicken instead of baking it (just because we prefer the taste) but I kept all of the seasonings the same. The chicken on it's own was delicious enough to be devoured. Also, I used chicken bouillon instead of broth, but that was just because we were out. I am sure it tastes even better with broth. We also used about 1/8 cup more heavy cream, but that's because we felt it was an itty bitty bit thick. I think everybody, beginner or expert, should try this recipe. It will not disappoint!
Leave the recipe as is. All these people talk about how they changed this and that but didn't even try it the original way so they have no idea how good the original recipe is. And adjusting spices is just for everyone's different taste buds. Doesn't make or break anything. Thanks for a great recipe.
I made a few to many revisions, but it was still great. I sauteed the chicken with a little flour on the chicken. My family likes a lot of sauce, so I increased the cream and the chicken broth. Next time I would probably cook the pasta in water and then add it to the sauce. I thought the sauce had a little startch taste to it, but not bad. I increased the lemon and it was a little much. I made a bed of spinach in a bowl and poured the recipe over it and it was great. Next time I will not put quite as much lemon. The family liked the creamy sauce a lot.
Fantastic recipe! I have made this several times in the past 3 months! Very good with chicken added too! I didn't change a thing! Thanks so much!
Very good, I always cook the chicken on the stovetop to better season though.
I made this for some guests and they enjoyed it. It was tasty. I topped it with some chopped tomato and parsley for color.
I love this recipe! After having it a few times, here are my changes- Sautee the breast with lemon, garlic powdier, pepper and shallots. Cooking the pasta in the broth and lemon juice is the best part of the recipe. So tasty.
This at first seemed too lemony - but it grew on us as we ate it.
Creamy, fairly simple, but could use just a little more flavor.
Great flavor...I did make a few changes. Just for simplicity sake..I actually cut my chicken into pieces and cooked over stove top (1 tblsp. EVOO) and then added my seasonings (took about 10 min.). I cooked my pasta as noted below and to cut some of the fat, I used half and half vs. heavy cream. DELICIOUS!
Soooo incredibly good. I am in love with this recipe. If you like lemon you will enjoy this.
This was a delicious dish. I followed the other raters advice and omitted the lemon zest. We all felt the amount of lemon in the dish was just right. This is a perfect casserole meal for a cold winter evening.
A nice light pasta/chicken dish. The lemon was not overpowering at all. Serving with a side of broccoli. Easy to prepare. Thanks for a great recipe
Absolutely five stars. This was just the right amount of lemon. My husband and I loved this and I will definitely make it again. The ONLY thing I did a bit different is I also seasoned the chicken with Lemon Pepper because it is my favorite spice.
I would have rated it 5 stars, but the cooking time for the noodles is wrong (change "25 minutes" to "the amount of time directed on the noodle package"). For those who find it bland, you probably used a lower salt chicken broth. Just add some salt, and it will spice right up. Also, try using fresh or minced garlic instead of garlic powder. Once you get over the fact that it is a lemon-garlic cream sauce, this is really quite good. Some people aren't used to cream tasting sour unless it's gone bad, so you may have to tell yourself "it isn't bad" for the first few bites the first time you try it. My boyfriend had that issue at first, and now it's his favorite sauce. If it ends up too thin, it's probably because you used just a little too much broth or cream, or not enough noodles. The amount of liquid in the recipe really needs to be precise to come out properly, so using a 32 oz box of broth or a 6 oz package of pasta makes a difference, but it's easily fixed. There are lots of ways to thicken it: add a pat of butter, 1/2 cup parmesan cheese, some cornstarch (pre-mixed with a little cold water), or a flour roux. PLEASE NOTE: I am only rating the sauce & noodles, not the chicken. I make roasted lemon chicken, and we always have leftovers, so I now use the leftovers with the sauce/noodles in this recipe to make something a little different the next night.
Yummy! A nice change from the usual cheesy alfredo sauce. Will make again for sure :)
We found that our result was way too lemony. I would certainly try it again, next time cutting down on the amount of lemon by quite a bit. Perhaps our lemons are just bigger and/or juicier than those used in the original recipe? In any case, my daughter was completely put off and asked me to never make this recipe again. Of course the caveat there is that young people have sensitive palates. So, if you are feeding this to your kids, definitely watch your lemon! If you're palate is old and worn out, juice it up! But...taste as you go. Apparently mine isn't as worn out as I thought!
Made exactly as written and it was extremely bland. Nice creaminess, but just...blahh. The leftovers were a little better tasting than the first day, when the pasta had absorbed all the sauce.
This is an EXCELLENT recipe, my dinner guests LOVED this pasta and said that it was even better than Italian restaurant pasta! I followed the recipe exactly except I added mushrooms and broccoli and used fettucini pasta. The lemon flavor is perfect--not too strong and not weak. Will make this again and again. UPDATE: I've made this with salmon and we think it's even better than with chicken! This recipe makes me look like a gourmet cook!
I made this recipe exactly as written, and it was phenomenal. One of my favorites!
This was pretty easy to make. My husband loved it, I thought it was a bit bland, and my kids only liked the chicken part. Maybe capers would taste good in it.
Very good. The only thing I did wrong was I bought the three minute rotelle pasta, pasta turned in to mush. Duh
Yummy! I made the recipe, just as laid out, but added one thing: cooked broccoli. I was making some broccoli as a side dish, and decided last 5 minutes to throw in after the cream and lemon zest. Love, love, love it! Will make again.
I normally take my photos with the leftovers... but we ate this all up so fast that I didn't get a photo! My 5 year old dips everything in ranch, but ate 2 helpings of this without ANY!!! My changes: I used 1/2 cup cream and 1/2 cup milk (simply because I needed to have some cream left for my coffee in the morning) and I cubed the chicken and sauteed it rather than baking. After the chicken was cooked, I added some sugar snap peas and sauteed them quickly, then added the pasta, cream and zest. SO GOOD and so pretty w/ the green peas and yellow zest! I would serve this to company!
Prepared chicken on stove and added sauteed mushrooms. Otherwise used recipe ingredients. Delicious! Thank you!
OH. MY. GOODNESS. This is AMAZING! I followed everything to a perfect T on the recipe (because of a reviewer's post) and I am SOOO glad I listened to that advice! The chicken baked in the oven was so moist that I will be using that method to bake chicken from now on! The method to cook pasta was AWESOME too! I had a little doubt about this recipe but thought I would give it a fair chance! I was FULL before I sat down to eat dinner because I kept "taste testing it" while cooking it! SO good!
Very nice!! I added chopeed grape tomatoes at the end and it was soooo scruptious! A must-try!
Tasted like sour swiss cheese. Way too much work and time for that.
This is a super versatile and yummy pasta dish. I cooked the chicken in the broth and then removed it to complete the recipe, adding it back in(cut into pieces) at the end. Cooking the pasta in the broth worked very well and made for easy clean up. My family loved this meal!