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Lemon butter chicken pasta recipe

Lemon butter chicken pasta recipe


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An absolutely wonderful pasta dish. Perfect when served with a light side salad.

624 people made this

IngredientsMakes: 4 - 6 servings

  • Lemon Butter Sauce
  • 4 tablespoons white wine
  • 5 tablespoons fresh lemon juice
  • 5 tablespoons double cream
  • 225g butter, chilled
  • salt and pepper to taste
  • Chicken and Pasta
  • 225g dry farfalle (bow tie) pasta
  • 4 skinless, boneless chicken breast fillets, pounded to 5mm thickness
  • 2 tablespoons olive oil
  • 30g butter
  • 4 tablespoons plain flour
  • salt and pepper to taste
  • 115g bacon
  • 175g fresh mushrooms, sliced
  • 175g artichoke hearts, drained and halved
  • 1 dessertspoon capers, drained
  • 4 tablespoons chopped fresh parsley for garnish

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream and simmer until it thickens. Gradually add the butter, a little at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat and keep warm.
  2. Bring a large saucepan of lightly salted water to the boil. Add pasta and cook until al dente, about 8 to 10 minutes. Drain and set aside.
  3. To cook the chicken, heat oil and 30g butter in a large frying pan over medium heat. In a bowl, stir together flour, salt and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to kitchen towels. Stir the bacon, mushrooms, artichokes and capers into the oil; cook until the mushrooms are soft.
  4. Cut the chicken breasts into bite-size strips and return them to the frying pan. Stir half of the lemon butter sauce into the chicken mixture.
  5. To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well and garnish with parsley.

Recently viewed

Reviews & ratingsAverage global rating:(647)

Reviews in English (490)

by happygoluckymom

The recipe is excellent but can be streamlined considerably:(1) Heat water for pasta.(2) Prep your raw and canned ingredients. Substitute 6 oz. canned sliced mushrooms – drained and rinsed. Drain and rinse canned artichoke hearts and cut into pieces (or use hearts of palm, which have a milder, more lemony flavor.) Slice the bacon strips into 1-inch pieces. Keep everything in separate prep bowls and set aside.(3) Cook sauce exactly as directed to keep it creamy. Once the last pat of butter is mixed in, immediately remove the pan from heat and keep warm (or place on a very low heat and stir occasionally.) Do not keep or reheat on medium or high heat as the cream sauce will separate and become greasy.(4) Slice the raw chicken breasts with the grain into ½ inch strips. Cook in one layer in a non-stick pan on medium heat with 1 Tbs. olive oil, until the edges are cooked; then flip the strips and cook for about 2 more minutes, until no longer pink and cooked through. Immediately remove from heat, place in a bowl and cover with foil to keep the strips warm and tender – do not leave them on the burner as overcooking will make the chicken tough and rubbery.(5) While the pasta cooks, cook bacon a bit over medium heat; add mushrooms and cook 3-5 minutes; add the artichokes or hearts of palm last, heating through about 2 minutes, to preserve their soft texture and keep them from becoming mushy.(6) Return chicken strips to the skillet and continue as directed.-17 Jun 2007

by elaffint

I have a love/hate relationship with this recipe. It has so many delicious ingredients and the final product, after significant recipe alteration, is yummy, but let me start by saying no way is this recipe ready after 30 minutes. No. Way. Impossible. Second, the recipe does not specify whether the bacon should be cooked when you put it in or raw. I opted for mostly cooked in my microwave before I dumped it in the pan-- thank goodness, or either it would have been raw or everything else would be toast. Third, if you make it as the recipe describes, it will be ridiculously greasy. I used about half of the butter and one less T of cream and drained and wiped out the pan not only after cooking the chicken, but after cooking the mushroom mixture as well, but it was STILL greasy! I can only imagine what it would have been like. After all that, it was good, much like the restaurant recipe I think it's trying to replicate (despite the story about the old lady)... It wasn't any harder to make than it sounded, but I could tell it was not a half-hour recipe. Well... I hope that this long recipe review was helpful. The end product was good, but the recipe needs major revisions for it to be tasty and/or match the cooking time.-18 Jul 2006

by ALSPAL

This is a "to die for" recipe but with these ingredients that could be literal. LOL. I followed the recipe verbatim and it was one of the BEST things I have ever tasted. And my dinner guests agreed. I salivate just thinking of it. It is well worth the effort and I did everything in the early afternoon except boiling the farfalle. So when my guests arrived I just added the chicken to the mushrooms, etc. and tossed it until it warmed up. Reheated the lemon butter sauce. and boiled the noodles. Served it with a light, leafy salad with italian dressing and a hot loaf of french bread. It doesn't get better than this in any ***** restaurant. Thank you for sharing it with us. And may the wonderful italian woman rest in peace knowing she left a delicious legacy.-16 Sep 2005


  • 2 teaspoons extra-virgin olive oil
  • 1 cup spiralized zucchini (see Tip)
  • 1 cup baby spinach
  • ½ cup shredded skinless rotisserie chicken breast
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground pepper
  • ½ cup cooked whole-wheat spaghetti
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon panko breadcrumbs, toasted (see Tip)

Heat oil in a large nonstick skillet over medium heat. Add zucchini cook for 1 minute. Add spinach and chicken cook for 1 more minute. Season with salt and pepper remove from heat. Add cooked spaghetti, Parmesan, lemon zest, and lemon juice toss to combine. Sprinkle with toasted panko and serve.

Tips: Make your own zucchini noodles with a spiralizer you'll need 1 small zucchini (about 2 oz.) for 1 cup of zoodles. Or look for a package of fresh zucchini noodles in the produce department.

To toast panko breadcrumbs: Set a small skillet over medium heat. Add panko and cook, stirring often, until golden, about 2 minutes. For extra flavor, melt 1 tsp. butter in the pan before toasting the breadcrumbs. Note that you can do this step first, using the same pan you'll use to prepare the rest of the recipe.


Recipe Summary

  • 3 skinless, boneless chicken breast halves
  • 1 lemon, quartered
  • 2 teaspoons garlic powder, divided
  • 1 teaspoon ground black pepper, divided
  • 2 (14.5 ounce) cans chicken broth
  • ¼ cup fresh lemon juice
  • 1 (8 ounce) package rotelle pasta
  • 1 cup heavy cream
  • 1 teaspoon grated lemon zest

Preheat oven to 350 degrees F (175 degrees C). 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.


Lemon Garlic Butter Pasta with Chicken

If you love lemons as much as I do, you will fall in love with this super easy and tasty recipe. I can’t wait for spring to bring my lemon trees outside so they can produce again (if you are new to my blog here is what I’m talking about ( My Office For The Summer) .

This recipe is truly very easy and quick, you can use left over rotisserie chicken to save even more time! Lemon with pasta and chicken is a truly winning combination in our home. The sauce (and I say sauce but in fact this is not a very saucy pasta dish) is made with butter and lemon juice.

I’ve added 1/2 a cup of the starchy pasta water to the mix. The starchy pasta water helps thicken the butter and lemon juice. The pasta will be coated with this yummy buttery lemon flavour with a hint of garlic.

Fresh parsley has a little “bitter” taste that brightens the flavours. It adds balance to the dish while the red crushed chilli flakes add a touch of heat, and of course salt and pepper which is a must in most of my cooking, plus who can resist the lemon and black pepper combination!


Tips, Variations + Storing Info

To grill the chicken perfectly, I suggest halving the chicken breasts before grilling. You can season them with lemon pepper or a simple coating of garlic salt and black pepper. Heat the grill to medium and place the breasts on. If your grill has a temperature gage, try to stick near the 425-450°F range. Place the chicken directly above the medium heat and grill each side for 5-7 minutes or until internal temperature reaches 165°F.

  • Use your favorite shape of pasta such as bowtie, wagon wheel, shell, ziti
  • If adding any veggies, be sure to sauté them in a bit of olive oil before tossing them into the pasta dish.
  • Add some heat with red chili flakes or a splash of hot sauce.
  • For a better lemony flavor add some lemon zest

STORE leftovers in an airtight container in the fridge for 2-3 days. You can either eat the leftovers cold or warm it up in a skillet over medium heat. If your dish is looking a little dry add some extra cream. If you’re in a hurry you can heat it up in the microwave.

Make this ahead of time and STORE it in the fridge or freezer depending on when you plan to serve the meal. Either way be sure to undercook the noodles or they will continue to absorb liquid and turn out large and mushy.


Chicken Scallopini with Lemon Butter Pasta

One of the great things about being a food blogger is that I am constantly exposed to all kinds of recipes. I read a lot of food blogs daily and I have learned so much about food preparation this year since I started blogging. I always enjoy eating good food but I wasn’t as knowledgeable last year about all kinds of recipes, cooking techniques and how to present food deliciously.

As I pick up cooking tips and adore food photos, I also learn a lot of quick meal recipes from others. One of my go to recipes when my life gets too hectic is pasta dish. The other day when I was checking my foodie friend Fern’s blog To Food with Love , I learned about this Chicken Scallopini. I have never prepared chicken this way and I was intrigued to try. I used chicken tenders because kids can easily break apart the meat and eat on their own. This is a perfect weeknight meal if you are running out time to prepare dinner and it’s delicious! Enjoy!

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Ingredients:

  • Chicken fillet ½ kg
  • Kali mirch (Black pepper) crushed 1 tsp
  • Adrak lehsan paste (Ginger garlic paste) 1 tsp
  • Namak (Salt) ½ tsp or to taste
  • Paprika powder 2 tsp
  • Lemon juice 1 & ½ tbs
  • Cooking oil 2-3 tbs
  • Makhan (Butter) 2-3 tbs
  • Lehsan (Garlic) finely chopped 2 & ½ tbs
  • Kali mirch (Black pepper) crushed 1 tsp
  • Namak (Salt) ½ tsp or to taste
  • Lemon juice 3 tbs
  • Water 1 Cup or as required
  • Chicken stock cube 1
  • Olpers dairy cream 200 ml (1 pack)
  • Cheddar cheese grated ½ Cup
  • Pasta 250g (Boiled as per pack’s instructions)
  • Fresh parsley chopped 2 tbs
  • Fresh parsley chopped

Related Video

Awesome! One of our favorite go-to recipes, and my husband's favorite dish. We prefer the chicken in sliced strips. I've made it with boneless chicken tenders or have sliced boneless breasts myself. Broil it enough so that it's crispy on the outside.

One of my favorite Epicurious recipes. Big hit with the kids. I don't change a thing.

I make this as an appetizer for parties and it's always very popular. I do make a few changes though. First, I use Italian seasoned breadcrumbs instead of plain white, I add a few cloves of garlic to the marinade, and most importantly I let it marinate for several hours (overnight if possible) instead of 1 hr as the recipe suggests. I think this makes a huge difference in the flavor, having tried it both ways. I also use pecorino romano, which has a lot more flavor than parmesan. I buy boneless chicken tenders, broil as suggested once I coat them, and then put the skewers in after rather than having to soak to keep from scorching. Keep the chicken warm and drizzle the lemon butter sauce right as I serve them.

This is a delicious dish. I have made it several times and its one of the very few dishes my kids asked for again and again. I use plain, boxed bread crumbs and cut the chicken a little larger than one inch--more like bite sized chunks. I know this sounds strange, but this tastes like lobster to me--must be the lemon butter dipping sauce. The lemon flavor goes very nicely with spanish rice. We add a green salad--its great!

This made for a quick and yummy dish. I broiled w/o the skewers and served it over a bed of spinach topped w/ angel hair pasta, then the chicken and sauce. Next time would make more sauce, or stretch it out w/ white wine and/or chicken stock.

Very nice for a spring meal. Works fine using panko and setting on a pan rather than the skewers. Light and tasty.

We call this Crack Chicken in my house. Totally addictive. On my healthier bents, I've skipped the sauce and still been completely happy with it. And once you make more than three times, the prep time flies by.

I've been using Epicurious for a while now, and this is the first recipe I've found that I've been 100% disappointed by. I made this tonight for dinner and, honestly, I must say I am mystified by the high rating and glowing reviews. I added extra red pepper and lots of garlic to the marinade, and I still thought the chicken was unbearably bland. What is the appeal here? It's just not worth the calories, in my opinion. I guess I'm used to more complex flavors--but even my boyfriend, who likes his food on the plain and fatty side, agreed with me. Oh, well. Can't win ɾm all, I guess.

This is a favorite epicurious recipe! I always omit the lemon butter at the end and still get moist, delicious results. Also use romano instead of parmesan and a little extra red pepper for some more kick. If I'm not opening wine to drink, I omit the wine with excellent results, as well.

Nothing special somewhat more work than is warranted by results took 10-15 minutes to cut chicken up, another 10 minutes to coat. I agree with the reviewer who noted that quantity of bread crumbs/cheese was insufficient to coat all the pieces of chicken. This chicken is essentially "chicken nuggets" with lemon butter sauce my children did not like the lemon flavor and didn't eat their portions. I prefer my old standby for parmesan breaded chicken from the Barefoot Contessa Family cookbook.

This was really tasty. I just made the chicken as chicken breast, not on skewers, and it came out just fine. My only complaint is that its not exactly the healthiest meal we've ever had. I think next time I'll leave off the butter (not that it helps too much). I think the taste will be just as good without.

This recipe quickly became a family favorite. I use panko for the breading and grill at very high heat, 3-4 minutes each side. The crumbs add extra crispy bits, and the lemon butter. mmmmm good.

This is a tasty and easy chicken dish. I added two cloves of minced garlic to the marinade and another pinch of red pepper to the breading. We grilled the chicken and it stayed on nicely. Served with whole wheat pasta and a green salad with stilton cheese, pears and pecans. I will make this again. Next time I'm going to brown the butter sauce before adding the lemon. And perhaps toss some fresh basil with the pasta.

just a step above your standard "breaded chicken" recipe. Easy and liked by my pickiest eater, so it can't be all bad. I didn't see the need for all 12 bamboo skewers, I was able to fit them on to 7 skewers with enough spacing between pieces to cook properly. I also tossed pasta with broccoli and topped with sauce. Turned out well.

One of my standbys for weekday dinners! I skip the lemon butter at the end and use extra red pepper in the marinade to give it a little more kick. Other than that, I follow the recipe exactly (right down to the cooking time) and it turns out great every time!

I like tossing the chicken and lemon butter sauce with some mini penne and steamed broccoli. It took a little tweaking to get just the right amount of sauce but the whole family loves it.

Substitute marinade: 1/4 C teryaki sauce, 1 T lemon juice, 1/4 tsp sugar, 1 tsp grated fresh ginger. Marinate overnight then proceed with recipe. Skewer with mushrooms and blanched green pepper. Delicious.

Thought this would be a good take for my picky kids. Hubby & I liked it, although it was a tad bland. The weird thing was that my kids didn't like it! Will definately tweak/spice it up if I do again.

I'm confused by all the rave reviews. This chicken did not excite me. Too bland and I even added a little garlic to the butter. Won't bother with this again.

Excellent! I added bits of prosciutto between the chicken pieces for an extra flavor treat. I don't think the butter is necessary though. I just sprinkled with lemon juice instead.

Very nice and simple. Using metal skewers instead of bamboo, this took about 13 minutes in the broiler. Will definitely make again.

This chicken was wonderful, everybody (family and guests) loved it, so crisp on the outside and tender and juicy inside. We have tried it both broiled and grilled and it was delicious either way. Perfect!

I liked this dish - the breading was very tasty. The reason I am only giving it two forks is because I dislike recipes that arent accurate. For example, it took much more than 3/4 cup of breadcrumbs to coat all the pieces of chicken. Second and more importantly - 8 minutes under the broiler! Ha! More like 30 and even then there were some pieces that were on the pinker side. Because this is a tasty recipe I will make it again but this time I will allot for the 30 minute cooking time. I served it with couscous and corn.


How to make Lemon Garlic Chicken Pasta

My favorite part about this creamy chicken pasta dish is that it’s super easy to make. I divided the process into 4 easy parts.

  1. First things first, prepare the cheese, bread crumbs and egg for your chicken in 3 separate bowls. Coat the chicken cutlets in cheese and Panko bread crumbs and pan sear them until golden.
  2. Meanwhile boil your pasta according to package instructions, drain, and set aside. I like to cook my pasta in salty water in order to give it better flavor.
  3. Next, make your sauce, adding heavy cream and wine to the same pan where you seared your chicken.
  4. Lastly all you have to do now is to add pasta to the sauce, and then serve the chicken over your cooked pasta.

Coat the chicken cutlets with the Parmesan and Panko breadcrumbs before pan searing them.

Prepare the creamy lemon garlic sauce, add you cooked pasta and season generously.


How to make creamy lemon chicken breast

You’re 10 minutes away from having this for dinner!

Sprinkle chicken with salt and pepper, dust with flour

Pan fry until golden then remove

Add everything else in, then simmer for 3 minutes until thickened

Return chicken into skillet to rewarm and

Serve over pasta, mashed potato or for a low carb option, Creamy Mashed Cauliflower.

There’s plenty of creamy lemon sauce for this chicken breast recipe. Enough to toss through pasta!


One Pot Creamy Lemon Chicken Pasta with Basil & Peas

Also known as: easy-PEAsy pasta! See what I just did there?

Tender, succulent slices of chicken and silky strands of al-dente linguine tossed in a rich, creamy sauce with notes of lemon, pops of herbaceous basil and a generous sprinkling of vibrant sweet peas. This creamy pasta is kind of like chicken alfredo meets spring all in one pot.

It&rsquos ludicrously creamy. It&rsquos outrageously dreamy. But, it&rsquos also lightened up since we are using half-and-half mixed with broth, instead of just straight heavy cream.

Oh, and did I already mention all this heavenly, healthier deliciousness happens in just one pot? JUST.ONE.POT!

And, if all that jazz wasn&rsquot enough to make your skirt fly up, this pasta can be ready, from prep to finish, in 30 minutes or less!

Basically, this pasta is insane. And you absolutely need to get this in your life. PRONTO.

What is one pot pasta?

One pot pasta literally means, well, one pot pasta! 😉

There are a ton of variations to one pot, or one pan pasta, but they all share the same trait &ndash cooking the pasta happens right IN the sauce. Meaning, no more boiling water and cooking pasta in one pot and making the sauce in another.

In a nutshell, one pot pasta is a genius, time (and effort) saving pasta cooking method and helps you get dinner on the table in a fraction of the time, and with a fraction of the mess!

How to cook one pot lemon pasta at home?

First you are going melt a smidgen of butter in a large deep sided skillet, or Dutch oven. (I personally like to use my Le Creuset 3 ½ quart cast-iron braiser for this dish. This isn&rsquot an ad, I&rsquom just telling the truth.)

Add in the slices of chicken and generously season with salt and pepper. Cook the chicken until it is golden brown on all sides, but not cooked completely through. Remove the chicken to a plate and set aside. Don&rsquot look at me sideways, you won&rsquot be eating raw chicken! You will be adding the chicken back to the pot later. You are just browning the chicken right now for color. Because golden brown = DELICIOUS.

Add the shallots to the pot, followed by the garlic, and cook until softened and fragrant.

Add in the flour and cook, stirring, for a minute or so. You just want to cook out the raw flour taste.

Add in the chicken broth and half-and-half, whisking to combine.

Next, add back in the chicken, along with the pasta and a large sprig of basil.

Bring everything to a boil, then reduce to a simmer, cover and cook for about 8-10 minutes, or until the pasta is al-dente.

Remove the lid, toss in the peas with a bit of lemon zest and a few splashes of lemon juice. Let that cook for a minute, or until the peas are warmed through, and then stir in the parmesan and fresh chopped basil.

Taste the pasta and adjust everything for seasoning with salt and pepper.

Scatter a bit of crushed red pepper flakes on top if you&rsquore feeling frisky.

And sprinkle on a handful of more parmesan cheese, because cheese is life.

Garnish with a few slices of lemon, because you&rsquore fancy.

Then grab a shovel and INHALE.

Notes, Tips & Tricks for Easy Creamy Lemon Chicken Pasta recipe:

  1. If you&rsquore using frozen peas, make sure they are thawed. To quickly thaw frozen peas, simply place them in a colander and run them under cold water for a couple minutes.
  2. I highly recommend fresh grated parmesan for this (and any) recipe. That stuff in a green can not only tastes weird, but it also does not seamlessly melt into the pasta and become silky smooth like fresh grated parmesan does. Just make sure you use the smallest holes on your box grater for this.
  3. If you like your pasta with a little heat, add ½ &ndash 1 teaspoon (or more!) of crushed red pepper flakes to the pan with the garlic.
  4. If you want a strong lemon flavor in this dish, use the zest and/or just of 2 lemons instead of one. Just a warning, the zest will yield a stronger lemon flavor than the juice.
  5. I strongly recommend you continue to season this dish with salt and pepper as you go. (i.e. season the chicken, then season the shallot, the half-and-half mixture, etc.) Pasta with creamy based sauces require a good amount of salt to really make all the flavors sing.

This easy One Pot Creamy Lemon Chicken Pasta needs to grace your dinner table. It&rsquos ridiculously delicious, absurdly easy, and I KNOW you&rsquore going to LOVE it!

Until Thursday friends, cheers &ndash to oodles of noodles all up in your face.

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Watch the video: Παπαρδέλες με κοτόπουλο και σάλτσα λεμονιού. Flora με βούτυρο (July 2022).


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