Light and Creamy Lemon Chicken Pasta

Light and Creamy Lemon Chicken Pasta


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Enjoy the creamy texture of Alfredo chicken pasta with the lemon zing and no heavy cream.

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Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 2 chicken breasts, cut into strips
  • 4 garlic cloves, sliced
  • 5 tbsp. olive oil
  • 2 tbsp. parsley, roughly chopped
  • 1 small head of broccoli, 1 inch florets
  • 3 tbsp. sour cream
  • 4 tbsp. freshly squeezed lemon juice
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Romano cheese
  • Salt and pepper to taste

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In a large pot, cook pasta in salted water until you can bite into it. Drain well and put it aside. Heat a large pan and drizzle a 2 tbsp. of olive oil. Season chicken strips with salt and pepper and cook until golden brown. Transfer the chicken to a plate and put aside. In a the same pan, add 3 tbsp. more of olive oil and saute the garlic, broccoli, and salt and pepper to taste. Mix in the pasta and chicken. Remove from heat and sprinkle parsley, sour cream, and cheeses over the top. Mix in the lemon juice and serve immediately.

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