I introduce to you, lemon cream chicken pasta. Zesty, creamy, and packed with a lemony punch, this dish is hearty and never disappoints. The only downside to this dish is that it doesn't make for the greatest leftovers because the cream sauce just doesn't hold it's consistency when reheated. However, I usually don't have much left over when I make this meal (because it's that good, oooobviously).
I've modified the original recipe, and I'll give credit where credit is due. But the following is my recipe for LCCP. Although I was hesistant to give away the secret recipe, I figured I should share the foodie wealth. It's an easy one pan, one pot dish. And I may have mentioned it's delicious. Happy eating and bon appetit, foodies!
Lemon Cream Chicken Pasta (serves 4, generously)
- 1 and 1/2 lb. of penne pasta
- 1 quart container of low-sodium chicken broth (chicken stock is acceptable, too)
- 1 and 1/2 pints of heavy cream, almost room temperature
- 4 lemons
- 2-3 cloves of garlic, minced
- Extra virgin olive oil
- Kosher salt or sea salt
- Freshly ground black pepper
1. Rinse off the chicken breasts, remove any excess fat and pat dry. Season each side with salt and pepper.
2. Mince the cloves of garlic, and put approximately half of the garlic into a heated pan with a drizzle of olive oil (just enough to coat the pan). Once the garlic starts sizzling, add the chicken breasts.
3. Squeeze 2 fresh lemons over the chicken breasts and cook until well-browned and they are no longer pink on the inside. Once the chicken is done, set this pan aside.
4. Fill a medium-sized pot with the chicken broth and season with salt and pepper. Bring to a boil and then add the rest of the minced garlic. Once the chicken broth is at a boil, add the pasta.
5. Cook the pasta in the chicken broth. When there is about half of the broth left, add the juice of 2 freshly squeezed lemons. Cook the pasta until no broth remains. If there is too much broth and not enough pasta, stop cooking the pasta once it is al dente and strain the pasta.
6. On a low heat, add the room temperature heavy cream to the pasta. Simmer for 5 minutes or so, until the cream has thickened.
7. Toss in the sliced chicken in with the pasta and serve immediately. Season with more salt and pepper, as desired.
Note: Do NOT just boil the pasta in water and then add the cream because I assure you, it won't taste the same. For a stronger lemon flavor, add more freshly squeezed lemon juice to the pot of pasta and chicken broth earlier, so that the lemon juice has time to cook into the pasta and is less tart.