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Lemon Chicken Pasta
by:
claire cary
This creamy lemon chicken pasta is an easy and healthy dinner recipe the whole family will love. It can be made dairy free and is perfect for meal prep. With crispy chicken, creamy lemon garlic sauce & your choice of veggies!
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Prep:
15
mins
Cook:
20
mins
Total:
35
mins
6
1x
2x
3x
Ingredients
Chicken
▢
2
pounds
chicken breast
▢
2
tablespoons
olive oil
▢
¾
teaspoon
dried parsley
▢
¾
teaspoon
dried basil
▢
½
teaspoon
salt
▢
½
teaspoon
black pepper
Sauce/Pasta
▢
12
ounces
pasta
▢
1
tablespoon
minced garlic
▢
2
tablespoons
olive oil
▢
⅓
cup
white wine
▢
½
cup
cashew cream
or heavy cream
▢
¾
cup
parmesan
can sub for dairy free parmesan
▢
⅔
cup
chicken broth
▢
1
teaspoon
salt
▢
¼
teaspoon
black pepper
▢
2
tablespoons
lemon juice
▢
1
teaspoon
lemon zest
or more, to taste
US Customary
-
Metric
Instructions
Bring a large pot of salted water to a boil and cook pasta according to package instructions.
Pound the chicken breasts until they are about 1/2 inch thick.
Mix together the parsley, basil, salt and pepper in a small bowl.
Coat the chicken with the spices and pat in.
Heat a large pan with the oil and add in the chicken once hot.
Let cook on each side for about 5 minutes or until fully cooked through and golden brown.
Once cooked, cut into bite sized pieces and set aside.
To the same pan, add in the garlic and olive oil. Saute until the garlic is golden brown.
Add in the white wine and let simmer until it has at least cooked off by half.
Add in all remaining sauce ingredients and whisk until smooth. Let simmer for a few minutes to let the parmesan melt.
Stir in the pasta, then add in the chicken.
Top with fresh parsley and enjoy!
Notes
For the white wine, I like pinot grigio or chardonnay.
Serving:
1
bowl
/
Calories:
508
kcal
/
Carbohydrates:
47
g
/
Protein:
46
g
/
Fat:
17
g
/
Saturated Fat:
5
g
/
Fiber:
3
g
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