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!
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
- ⅔ cup chicken broth
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest or more, to taste
- ¾ cup parmesan can sub for dairy free parmesan
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 aside from the parmesan and whisk until smooth. Whisk in the parmesan and let simmer for a few minutes to let the it melt into the sauce.
- 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: 1bowl / Calories: 508kcal / Carbohydrates: 47g / Protein: 46g / Fat: 17g / Saturated Fat: 5g / Fiber: 3g
