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lemon chicken pasta on white plate wih blue napkin
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Creamy Lemon Chicken Pasta

Creamy lemon chicken pasta has the bright flavor of lemon moxed with Parmesan cheese, tender chicken and loaded with fresh seasonal veggies.
Course Main Course, pasta
Cuisine American
Keyword pasta,lemon,chicken,vegetables
Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Servings 4 servings
Calories 424kcal

Equipment

Ingredients

Lemon Sauce

  • 2 tablespoons corn starch
  • 4 tablespoons cold water
  • ½ cup chicken broth
  • ½ cup lemon juice
  • ¼ cup honey
  • ¼ teaspoon crushed red pepper

Chicken and Vegetables

  • 1 pound boneless skinless chicken breasts (cut into bite size pieces)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons olive oil (divided into 1 tablespoon and 2 tablespoons)
  • 2 cups broccoli (cut into bite size pieces)
  • 2 cups zucchini (large dice)
  • 2 cups yellow squash (large dice)
  • 2 cups sugar snow peas
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder

Pasta

  • 1 pound thin spaghetti
  • ½ cup Parmesan cheese (plus extra for topping)
  • lemon wedges (optional)

Instructions

  • In a medium bowl, whisk together corn starch and cold water
  • Add chicken broth, lemon juice, honey and red pepper flakes.
  • Whisk until well-blended. Set aside.
  • Place one tablespoon of the olive oil in a large skillet on medium-high heat.
  • Add chicken pieces in a single layer, season with the salt and pepper and cook until lightly browned and cooked through. Remove the chicken and set aside.
  • Reduce the heat to medium, add the remaining oil and add in the broccoli, zucchini, yellow squash and snow peas. Cook until lightly browned and slightly crisp, stirring occasionally.
  • Add in the ginger and garlic, stir and continue sauteing for about a minute.
  • Add the cooked chicken back into the skillet and stir.
  • Whisk the lemon sauce one more time to make sure it is blended well. Pour over the chicken mixture and stir. Cook until all is heated through, about a minute.
  • Bring water to boil in a large pot, add pasta and cook until al-dente. Remove pasta from stove and drain. Do not rinse, as the starch coating the pasta will allow the sauce and cheese to cling better.
  • Toss the drained pasta with the parmesan cheese. Place a serving of the pasta on a plate and top with a generous amount of the chicken vegetable mixture.
  • Squeeze a lemon wedge over the serving and add extra cheese and red pepper flakes if desired.

Notes

Do not rinse the pasta after draining.  The starch in the water helps the sauce to cling to the pasta.
Add about 1/2 cup of cream to the sauce for an even creamier sauce.

Nutrition

Serving: 1serving | Calories: 424kcal | Carbohydrates: 37g | Protein: 32g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 777mg | Potassium: 1064mg | Fiber: 4g | Sugar: 24g | Vitamin A: 1236IU | Vitamin C: 104mg | Calcium: 184mg | Iron: 3mg