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Lemon Chicken Pasta

A delightful and refreshing dish that combines the bright flavors of lemon with tender chicken and nutritious vegetables, all enveloped in a creamy sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta and Protein
  • 8 oz pasta (fettuccine or penne)
  • 1 lb chicken breast, cut into strips
Vegetables and Aromatics
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced Use fresh garlic for the best flavor.
  • 1 cup zucchini, sliced
  • 1 cup yellow squash, sliced
Sauce
  • 1 cup heavy cream Can substitute with half-and-half for a lighter option.
  • 1 each lemon, zested and juiced
  • 1/2 cup parmesan cheese, grated
  • to taste Salt and pepper
Garnish
  • to taste Fresh parsley For garnish.

Method
 

Preparation
  1. Cook the pasta according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat.
Cooking
  1. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper.
  2. Add the garlic, zucchini, and yellow squash to the skillet and sauté for another 3-4 minutes until vegetables are tender.
  3. Stir in the heavy cream, lemon juice, and lemon zest, and bring to a gentle simmer.
  4. Add the cooked pasta to the skillet and mix until the pasta is well coated with the sauce.
  5. Stir in the parmesan cheese and adjust seasoning if necessary.
  6. Serve hot, garnished with fresh parsley.

Notes

This dish can also be a great addition to a dinner party or gathering, as it looks appealing and tastes fantastic. Store leftovers in an airtight container in the refrigerator for 2-3 days. To reheat, add a little cream or chicken broth.