Today’s Lemon and Cream Chicken with Pasta is a real treat. Full of bright flavors but still light and easy to make, it is perfect for warm summer nights or any time of the year.
If you’re anything like me, you’re always looking for new ways to prepare chicken. It is so versatile and inexpensive that it shows up regularly on my menus. But it can get boring after a while, so I was delighted to give this new recipe a go.
The house smelled wonderful when I was making this dish, The Artist kept coming into the kitchen asking when it was going to be ready – always a good sign LOL.
The brightness in the sauce comes from the freshly squeezed lemon juice. Don’t be tempted to use the fake stuff, this is one place where real juice makes a huge difference.
Another fresh ingredient that makes a bold statement is the chopped basil. Though slicing basil into a chiffonade is most common, I prefer the slices be cut crosswise into smaller pieces for easier eating.
We had some sauce leftover after dinner so I used it the following night served over cooked rice. It was just as delicious and made a wonderful side dish.
This Lemon and Cream Chicken with Pasta is a recipe I will serve over and over again. Simple and easy to make, I can have dinner on the table in no time, feeding my hungry family a meal they love.
Have a wonderful weekend!
How to Make Lemon and Cream Chicken with Pasta
- Sauté chicken in oil then transfer to a plate
- Cook the shallots and garlic in the same pan
- Deglaze the pan with chicken stock and lemon juice
- Bring to a boil and reduce liquid by half
- Stir in the butter and cream
- When the butter is melted add the peas and basil
- Return chicken to the pan and serve over cooked pasta
How do I get the most juice out of a lemon?
There are some tricks to getting more juice out of a lemon (or other citrus). One is to have them at room temperature. Another is to roll the whole lemon on a cutting board, under your palm, pressing down while you roll it. This helps break down the cells, releasing the juices more easily. And lastly, use a reamer. My favorite is a wooden one (see below) but you can use any kind of juicer you like. They are much more efficient than just squeezing the fruit in your hand.
What is Deglazing?
When you’ve sautéed or fried something, there are usually small browned bits on the bottom of the pan. Those bits are packed with flavor and to get them to loosen easily, you usually add broth or wine to the pan. The act of adding liquid to the pan to release the browned bits is called deglazing. Use a wooden spatula to scrape them up. They will enhance and flavor your sauce.
If you don’t have gluten-free pasta on hand, you can serve this over cooked white or brown rice. Anything that will help you enjoy every bite of the delicious sauce will work.
Key Ingredients for this Recipe
- Boneless chicken thighs or breasts
- Chicken broth
- Heavy cream
- Fresh basil
- Pasta (gluten-free if needed)
- Parmesan cheese
Tools I Use to Make This Recipe
Other Chicken Recipes You May Enjoy:
- Orange Teriyaki Chicken Rice Bowls
- Fried Chicken Cutlets with Madeira Gravy
- Plum-Glazed Chicken Breasts
- Basil Chicken and Bacon Stuffed Potatoes
- Brazilian Chicken Stew with Lemongrass-Cilantro Sauce
My Italian-American husband is super picky about pasta having grown up eating it weekly. Our favorite gluten-free pasta is Pastificio La Rosa GF pasta made in Emilia-Romagna, Italy. You can find it at specialty shops and online through Italian Harvest.
Lemon and Cream Chicken with Pasta (Gluten Free)
Today's Lemon and Cream Chicken with Pasta is full of bright flavors but still light and easy to make. It is perfect for warm summer nights or any time of the year.
- 1 lb boneless chicken thighs or breasts, cubed
- 1/2 tsp kosher or fine sea salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil
- 1 shallot, minced
- 1 clove garlic, minced
- 1 cup chicken broth
- Freshly squeezed lemon juice from 1/2 lemon
- 2 tbsp butter
- 1/2 cup heavy cream
- 1/2 cup frozen peas
- 3 tbsp chopped fresh basil, divided
- Cooked pasta (gluten-free if needed)
- Heat a large, heavy-bottomed skillet over medium heat. Add the oil and heat until shimmering. Place the chicken in the skillet and cook until browned on both sides and cooked through, about 3 minutes on each side. Using a slotted spoon, transfer the chicken to a plate and set aside.
- Add the shallots and garlic to the pan and cook, stirring, until softened, about 1 minute. Add the chicken stock and lemon juice and stir to deglaze the pan, scraping up the browned bits on the bottom. I use a wooden spatula for this which works beautifully. Bring to a boil over medium heat. Cook until reduced by half, about 7 minutes, concentrating the flavors. Stir occasionally.
- Stir the butter and cream into the chicken stock until the butter has melted and the mixture is smooth and creamy. Stir in the peas and add half the chopped basil. Cook for 1 minute, stirring often.
- Return chicken to the skillet; cook for 2 minutes to rewarm. Serve immediately with the cooked pasta and sprinkle with the remaining basil.
Adapted from a recipe from That Low Carb Life
Amount Per Serving: Calories: 320Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 126mgSodium: 722mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 21g
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I’m a lemon lover (am also known as the queen of tarts), so will try this. Am going to use whole milk and yellow onion, both of which I have on hand. I know it won’t be as creamy, but I’ll give it a try.
I’m sure it will work and taste just as good Rita! Enjoy!!