Lemon Cream Pasta with Chicken

Lemon Cream Pasta with Chicken


(19 votes) 3 19

This deliciously different dish incorporates a classic combination of flavors: lemon, chicken, and garlic. It's a nice change of pace from the usual pasta fare!

Shared by
Bradenton, FL

Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

4-6 servings


  • 3 skinless, boneless chicken breast halves
  • 1 lemon, quartered
  • 2 tsp. garlic powder, divided
  • 1 tsp. ground black pepper, divided
  • 2 14.5-oz. cans chicken broth
  • 1/4 C. fresh lemon juice
  • 1 8-oz. pkg. rotelle pasta
  • 1 C. heavy cream
  • 1 tsp. grated lemon zest

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Preheat oven to 350 degrees. Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper. Bake for 40 minutes, or until juices run clear and chicken is no longer pink inside. Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes. Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

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