Holy Lemon goodness. This Creamy Lemon Garlic Chicken & Pasta is so so good.
If you are a fan of anything lemon then you really should try this Creamy Lemon Garlic Chicken & Pasta. It’s a lemon lovers dream come true in a simple and easy meal!
The chicken is moist and tender and not at all dried out. The cream sauce is thick and savory and so good over noodles.
Seriously, I had two helpings it was that good.
Last month I participated in a lemon round up with some foodie friends of mine. So much fun!
I featured my No Bake Lemon Cheesecake, which was a lemon lovers dream come true.
Being focused on the flavors of lemons, and a fruit bowl full of lemons, I decided to keep going on the lemon train and to see where it would lead me.
Where it lead me was 4 different versions of Starbucks Lemon Loaf cake {I’m determined to perfect it} and this amazing Lemon Garlic Chicken & Pasta.
I actually ended up making this for lunch one day.
It was before the time change and taking dinner photos at dinner is almost impossible when it gets dark at 5 pm at night.
Lucky for me, my husband and I both work from home so I can easily whip up dinner for lunch, nab a few photos and eat well. So well, I had it for lunch AND dinner.
Why not?
Have you ever had a meal {aside from Pizza} that you did that with?
I’m a huge fan of lemon and I love pasta so this creamy Lemon Garlic Chicken & Pasta was right up my ally.
My husband and I had a crazy idea, which we haven’t yet tried, but will soon hopefully, is to make the sauce, and then freeze it in ice cube trays.
Then put together our own freezer microwave meals. Noodles, sauce and some precooked chicken.
I mean really, just thinking out loud here, making this meal but freezing it in lunch sized portions to have whenever we wanted. Sounds good to me!
If you love lemons, you’ll love this easy and delicious creamy Lemon, Garlic Chicken & Pasta.
Tasty Side Dish Ideas…
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Ingredients
- 8 ounces linguini noodles
- 1 Tablespoon olive oil + 2 Tablespoons olive oil
- 2 Tablespoons butter
- 4 Boneless, skinless chicken breasts, rinsed and patted dry.
- 1 cup chicken broth
- 1/2 cup diced onion
- 1 cup heavy cream
- 1 Tablespoon minced garlic or 3 cloves of garlic or 2 teaspoons garlic paste.
- 1 lemon sliced into 4 slices
- 1 Tablespoon corn starch
- 1 Tablespoon water
Instructions
- Preheat oven to 300*F
- In a large pot add linguini noodles, 1 Tablespoon olive oil & enough water to cover noodles. Cook noodles according to package directions.
- Add butter & 2 Tablespoons of olive oil to a deep skillet and turn to medium heat.
- Once pan is hot, add chicken. Cook for 4 minutes, then flip and cook for 4 more minutes. Chicken should have have a golden color but not be cooked through.
- Once you've cooked chicken for 4 minutes on each side, put pan into the oven and cook for 10 minutes. (Read ahead as you'll want to make sauce while chicken is cooking)
- Remove and check temperature with a digital thermometer. Chicken should be at 170*F. If chicken has not reached a safe temperature, flip chicken and bake for another 10 minutes.
- Remove from oven. Check chicken temperature again it should be 170*F. Trust me you'll have the most moist and tasty chicken cooking it this way.
- Once chicken is cooked through remove from oven.
- While chicken is baking, in a separate skillet or pan, add chicken broth & onions & cook for 8 - 10 minutes without lid until chicken broth cooks down to half and onions are soft.
- Add heavy cream, garlic, & lemon slices to chicken broth. Cook for 5 minutes.
- In a small bowl mix corn starch and water. Pour mixture into sauce. Stir well, allowing mixture to thicken.
- Once chicken is removed from oven add it to cream sauce and mix well.
- Remove lemon slices and serve immediately over noodles.
Another yummy meal.