Creamy Lemon Chicken Pasta

5.0
(6)

A delicious blend of sauteed chicken and light, but creamy, lemon sauce and pasta, baked til the top is crispy and lightly browned. Asparagus or broccoli is a great addition to this dish. Serve topped with a little extra lemon juice if desired.

2
2
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hrs 5 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 2 skinless, boneless chicken breast halves

  • ½ teaspoon salt, or to taste

  • teaspoon ground black pepper, or to taste

  • 1 (16 ounce) package farfalle (bow-tie) pasta

  • 2 tablespoons unsalted butter

  • 2 tablespoons olive oil

  • ½ cup dry white wine (Optional)

  • 3 cloves garlic, minced, or more to taste

  • 1 lemon, zested and juiced, divided

  • ½ (8 ounce) package cream cheese

  • 2 tablespoons all-purpose flour

  • 1 cup sour cream

  • 2 cups chicken stock, or more as needed

  • 1 tablespoon dried parsley

  • 1 teaspoon dried thyme

  • ½ teaspoon crushed red pepper, or to taste

  • salt and ground black pepper to taste

  • ¾ cup grated Parmesan cheese, divided

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish or 9x13-inch pan.

  2. Slice or cube chicken and season lightly with 1/2 teaspoon salt and 1/8 teaspoon pepper.

  3. Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, for 6 minutes. Drain, cover, and set aside.

  4. Heat butter and olive oil in a large pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes. Add wine and cook, 1 to 2 minutes. Add garlic and lemon juice and cook, 1 to 2 minutes. Don't allow garlic to brown.

  5. Reduce heat to medium-low and add cream cheese, stirring until melted and blended. Add flour to sour cream, mix well, and stir into the pan. Add chicken stock, parsley, thyme, red pepper, salt, and pepper. Bring to a simmer until slightly thickened. Add more stock if sauce is too thick. Remove from heat.

  6. Add 1/2 cup Parmesan and lemon zest, stir well. Taste and adjust seasoning. Add partially cooked farfalle and blend well. Pour into the prepared baking or casserole pan and sprinkle with remaining Parmesan cheese.

  7. Bake, covered, in the preheated oven for 15 minutes. Uncover and continue to bake until lightly browned, 7 to 10 minutes more.

Cook's Notes:

You can use any pasta of your choice, Neufchatel instead of cream cheese, light or fat-free sour cream instead of regular, and white pepper instead of black.

Use 2 1/4 cups of chicken stock if not using wine.

Can substitute 1 pound peeled and deveined shrimp for chicken, or keep meat free. If adding veggies, add to the pan after wine. Asparagus and broccoli make great additions.

Nutrition Facts (per serving)

611 Calories
29g Fat
63g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 611
% Daily Value *
Total Fat 29g 37%
Saturated Fat 15g 73%
Cholesterol 78mg 26%
Sodium 703mg 31%
Total Carbohydrate 63g 23%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 25g
Vitamin C 16mg 79%
Calcium 218mg 17%
Iron 4mg 21%
Potassium 363mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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