Here is a delightful recipe for lemon chicken pasta that is sure to brighten your dinner routine. The combination of juicy chicken, zesty lemon, and creamy pasta creates a dish that is both comforting and invigorating. Whether you’re cooking for family or impressing guests, this recipe is easy to follow and full of flavor. Get ready to tantalize your taste buds with every bite!
Ingredients
– 2 chicken breasts
– 200g fusilli pasta
– 2 tablespoons olive oil
– 1 lemon (juice and zest)
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley for garnish
– Lemon slices for garnish
Servings and Cooking Time
This recipe serves 2 people. Preparation time is approximately 10 minutes, and cooking time is around 20 minutes.
Nutritional Value
Each serving (1/2 of the recipe) contains approximately 550 calories, 28g of protein, 45g of carbohydrates, and 30g of fat. This is a hearty and satisfying meal option.
Step-by-Step Cooking Process
1. Begin by boiling a large pot of salted water for the pasta.
2. Cook the fusilli according to package instructions until al dente; drain and set aside.
3. In a large skillet, heat olive oil over medium heat.
4. Season the chicken breasts with salt and pepper.
5. Add the chicken to the skillet and cook for about 6-7 minutes on each side until golden and cooked through.
6. Remove the chicken from the skillet and let it rest before slicing.
7. In the same skillet, add minced garlic and sauté for about 1 minute.
8. Pour in the heavy cream, lemon juice, and zest; stir to combine.
9. Add grated Parmesan cheese and mix until melted and creamy.
10. Toss in the cooked pasta and sliced chicken, ensuring everything is well coated.
Alternative Ingredients
You can substitute heavy cream with Greek yogurt for a lighter option or use whole wheat pasta for added fiber. Additionally, swapping chicken for shrimp or tofu can cater to different dietary preferences.
Serving and Pairings
This lemon chicken pasta pairs wonderfully with a side salad or garlic bread. A crisp white wine such as Sauvignon Blanc complements the dish nicely, enhancing the lemony flavors.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over low heat, adding a splash of water or cream to maintain the moisture. This dish is not recommended for freezing, as the cream may separate.
Cooking Mistakes
- Don’t overcook the pasta; it should be al dente.
- Ensure the chicken is cooked thoroughly to avoid dryness.
- Adjust seasoning gradually to avoid over-salting.
- Be cautious with lemon juice; too much can overpower the dish.
- Allow the sauce to simmer enough to thicken, but not boil.
Helpful Tips
- Use fresh lemon juice for the best flavor.
- Garnish with fresh parsley for a pop of color.
- Consider adding vegetables like spinach or asparagus for added nutrition.
- Cook the pasta al dente for a better texture.
- Let the chicken rest before slicing to retain juices.
FAQs
Can I use other types of pasta?
Yes, you can use any pasta shape you prefer, such as penne or spaghetti, but cooking times may vary slightly.
Is this recipe suitable for meal prep?
Absolutely! Just store the components separately and combine them when ready to eat for optimal freshness.
Can I make this dish gluten-free?
Yes, substitute regular pasta with gluten-free pasta, and ensure all other ingredients are gluten-free as well.
What can I add for extra flavor?
Consider adding red pepper flakes for some heat or fresh herbs like basil or thyme for a fragrant twist.
How can I make this dish lighter?
Use low-fat cream or Greek yogurt instead of heavy cream, and opt for lean chicken breast or grilled vegetables.
Conclusion
This lemon chicken pasta recipe is a perfect blend of flavors and textures, making it a delightful choice for any meal. Easy to prepare and packed with zesty goodness, it’s a dish that is sure to impress. Enjoy the bright flavors and make this a staple in your culinary repertoire!
Lemon Chicken Pasta Recipe
Ingredients
- 2 chicken breasts
- 200 g fusilli pasta
- 2 tablespoons olive oil
- 1 lemon juice and zest
- 2 cloves garlic minced
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
- Lemon slices for garnish
Instructions
- Boil a large pot of salted water for the pasta.
- Cook the fusilli according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Season the chicken breasts with salt and pepper.
- Add the chicken to the skillet and cook for about 6-7 minutes on each side until golden and cooked through.
- Remove the chicken from the skillet and let it rest before slicing.
- In the same skillet, add minced garlic and sauté for about 1 minute.
- Pour in the heavy cream, lemon juice, and zest; stir to combine.
- Add grated Parmesan cheese and mix until melted and creamy.
- Toss in the cooked pasta and sliced chicken, ensuring everything is well coated.
