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Sauteed chicken in a rich creamy lemon basil sauce tossed with your favorite kind of pasta. A quick and easy 30-minute meal!
As soon as March hits, it starts feeling like Spring in Arizona and I get so excited to make recipes using fresh lemons, straight from our tree. This is such a rich pasta yet it feels so light and bright with the addition of vibrant lemon zest and fresh basil.
I love these easy meals, whipped up in less than 30 minutes. They are perfect for busy weeknights and fill my kids bellies. I am pretty sure my growing 16-year-old son would eat pasta every single night if he could.
Ingredients:
- Olive Oil
- Butter
- OnionÂ
- Chicken Breast — I suggest using boneless, skinless chicken breast, cut into cubes
- Salt
- Pepper
- Red Pepper Flakes — add more for extra spice and flavor
- Garlic ClovesÂ
- Chicken Broth
- Heavy Cream or Half-n-Half — for a lower fat option, use half-n-half instead of heavy cream
- Lemon Zest (from one lemon)
- Lemon Juice
- Grated Parmesan Cheese
- Fresh Basil (cut into ribbons or torn)
- Pasta
How to make 30-Minute Creamy Lemon Chicken Pasta:
- Start by boiling water in a large pot. Add a generous amount of salt to the pot of water. This will help to season the pasta. Cook pasta according to package instructions. Drain.
- In a large skillet, heat butter and olive oil over medium heat. Add onion and saute for 5-6 minutes. Turn up the heat to medium-high and add chicken breast. Saute for 7-8 minutes. Add garlic and saute for 1 minute. Garlic can easily burn so watch it carefully. Season with salt, pepper, and red pepper flakes.
- Add chicken broth and heavy cream or half-n-half. Let simmer for 5 minutes. Stir in lemon juice and lemon zest. If you want more lemon flavor, add more lemon zest. It gives the most bang for the buck!
- Toss cooked pasta with sauce. Top with freshly grated parmesan cheese and fresh basil ribbons.
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Creamy Lemon Chicken Pasta
Ingredients
- 1-2 Tablespoons Olive Oil
- 1 Tablespoon Butter
- 1 Onion (finely diced)
- 1 lb. Chicken Breast (about 2-3 chicken breasts, cubed)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/2-1 teaspoon Red Pepper Flakes
- 3 Garlic Cloves (finely minced)
- 1 cup Chicken Broth
- 1 1/2 cups Heavy Cream or Half-n-Half
- Lemon Zest (from one lemon)
- 1/3 cup Lemon Juice
- 1/2 cup Grated Parmesan Cheese
- Fresh Basil (cut into ribbons or torn)
- 1 lb. Pasta
Instructions
- Start by boiling water in a large pot. Add a generous amount of salt to the pot of water. This will help to season the pasta. Cook pasta according to package instructions. Drain.
- While water is heating up, in a large skillet, heat butter and olive oil over medium heat. Add onion and saute for 5-6 minutes. Turn up the heat to medium-high and add chicken breast. Saute for 7-8 minutes. Add garlic and saute for 1 minute. Garlic can easily burn so watch it carefully. Season with salt, pepper, and red pepper flakes.
- Add chicken broth and heavy cream or half-n-half. Let simmer for 5 minutes. Stir in lemon juice and lemon zest. If you want more lemon flavor, add more lemon zest. Taste sauce and add more salt, if necessary.
- Toss cooked pasta with sauce. Top with freshly grated parmesan cheese and fresh basil ribbons.
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious and a definite keeper. My husband and I really enjoyed it!!
I made this last night and it was SO GOOD!!! Thank you for the great recipe 🙂
BEST PASTA RECIPE EVER!!!
This dish was so delicious! It wasn’t hard to make and the recipe was super easy to follow. My three year old twins nearly cleaned their plates and my husband, who is a notoriously picky eater, loved it!