Chicken Pasta with Lemon Cream Sauce

Chicken Pasta with Lemon Cream Sauce

Though these coming months will only make for my second Texas summer, I can already tell we’re in for a hot one! Our early spring days have been heating up and I’ve been slipping on my favorite sundresses and spending a bit less time over the stove lately. It’s time like these where I live for simple, quick weeknight meals that combine flavorful protein, veggies and starch all in one!

Asaparagus and Peas

With a handful of my favorite spring vegetables, asparagus and peas, a fresh lemon and a few more basic ingredients, this meal was easy yet absolutely delicious!

Whole Wheat Pasta

Use whatever small pasta you like, however I recommend whole wheat rotini. Whole wheat pastas contain significantly more fiber and protein than refined flour varieties, yet still maintain a smooth yet chewy texture. They also hold up well to bold, hearty sauces like my Basic Marinara or Bolognese Sauce!

Chicken Pasta Recipe

The buttery lemon cream sauce with fresh garlic and a slight kick from the red pepper flakes complimented the flavors wonderfully, and the whole meal was a scrumptious success! Serve it on its own, or with a salad and garlic bread, or any variety of meat or seafood. Whatever way you dish it you’ll definitely enjoy it as much as we did!

PrintPrint Recipe

Chicken Pasta with Lemon Cream Sauce

Yield: Serves 4

Ingredients:

1 lb. boneless, skinless chicken breasts

8 ounces uncooked rotini

1 3/4 cups (1 1/2-inch) slices asparagus (about 1/2 pound)

1 cup frozen green peas, thawed

1 tablespoon butter

1 garlic clove, minced

1 cup chicken or vegetable broth

1 teaspoon cornstarch

1/3 cup heavy cream

3 tablespoons fresh lemon juice (about 1 lemon)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Dash of crushed red pepper flakes

Directions:

Preheat oven to 350 degrees. Place chicken on a baking sheet and bake for 30 minutes, or until fully cooked and juices run clear. Tent with foil and set aside.

Cook pasta according to package directions, omitting salt and/or olive oil. Add asparagus during last 2 minutes of cooking time.

Place peas in a colander. Drain pasta mixture over peas; set aside.

Melt butter in a skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Combine broth and cornstarch in a small bowl; stir until well blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Stir in cream, juice, salt, 1/4 teaspoon black pepper, and red pepper flakes. Add pasta mixture to broth mixture; toss gently to coat.

Slice chicken and serve immediately with pasta.

Enjoy!

Adapted from MyRecipes via Cooking Light

      

39 Responses to “Chicken Pasta with Lemon Cream Sauce”

  1. #
    1
    london bakes — April 10, 2012 @ 8:43 am

    Such a perfect dish for this time of year, light and fresh and full of flavour.

  2. #
    2
    Blog is the New Black — April 10, 2012 @ 9:23 am

    This looks like a comfort meal if I ever saw one!

  3. #
    3
    mireia badia — April 10, 2012 @ 11:37 am

    That looks just like what I would have right now!!!

  4. #
    4
    thecompletecookbook — April 10, 2012 @ 12:56 pm

    Chicken, cream, asparagus – must be delicious.
    :-) Mandy

  5. #
    5
    Nami | Just One Cookbook — April 10, 2012 @ 1:06 pm

    Perfect dinner for weekday and love the spring ingredients in the dish!

  6. #
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    Judy@SavoringToday — April 10, 2012 @ 1:51 pm

    Spring is the perfect time for lemon…and cream…and garlic. :) Three of my favorite things!

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    Monet — April 10, 2012 @ 1:54 pm

    What a simple yet satisfying summer meal. I am getting worried about our summer…it is going to be too warm! We need to find ways to cool off. I think some fruity drinks are in order. Let’s talk soon. I think the stress of this semester will be done soon.

  8. #
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    Julie @ Table for Two — April 10, 2012 @ 2:03 pm

    this is such a gorgeous dish for being so simple! I love this and all the flavors you put into it. It looks slightly creamy too, which is my absolute favorite! Great job, Georgia ;)

  9. #
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    Paula — April 10, 2012 @ 2:33 pm

    Great looking pasta dish!

  10. #
    10
    Carrie's Creations — April 10, 2012 @ 3:14 pm

    Sounds fabulous! I will be pinning this to make very soon!

  11. #
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    amy @ fearless homemaker — April 10, 2012 @ 4:36 pm

    oh, yum – this looks awesome georgia!

  12. #
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    Jen at The Three Little Piglets — April 10, 2012 @ 6:23 pm

    My in-laws live in the Fort Worth area, and every time we visit them I’m amazed that it could possibly be that much hotter than it is here in Georgia! I too live for simpler dishes once it gets hot out.

  13. #
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    Jenn Kendall — April 10, 2012 @ 6:47 pm

    this dish sounds absolutely perfect for spring! love it!

  14. #
    14
    Chung-Ah | Damn Delicious — April 10, 2012 @ 7:18 pm

    Yum! I’m loving all the flavors in here. And it’s so gorgeously vibrant :)

  15. #
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    Tina — April 10, 2012 @ 7:25 pm

    Great choice on the pasta, well shaped to hold all that delicious sauce! I also like the veggies that you included. This does look like a light springtime dish-perfect for any evening. Enticing photos here too, great post!

  16. #
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    Cassie/Bake Your Day — April 10, 2012 @ 8:10 pm

    Fabulous combination of flavors of spring, Georgia. I love the lemon, asparagus, peas…the whole thing works together so well. Just beautiful!

  17. #
    17
    Asmita — April 10, 2012 @ 10:18 pm

    This dish looks so appetizing and inviting! I would love a big bowl of this for dinner tonight. Yummy!!!

  18. #
    18
    Reeni — April 10, 2012 @ 11:50 pm

    The lemon cream sounds positively decadent! This has spring written all over it!

  19. #
    19
    Wendy Wofford-Garcia — April 11, 2012 @ 12:23 am

    Yes…Texas summer seems to start earlier every year! I’m not looking forward to the long, hot summer just yet…but lighter foods like this make it much less daunting!!

  20. #
    20
    Ashley @ Kitchen Meets Girl — April 11, 2012 @ 2:08 am

    Love this post! We LOVE asparagus here, and I’m always trying to find new ways to use it. This is simply gorgeous!

  21. #
    21
    The Harried Cook — April 11, 2012 @ 2:48 am

    Oh this sounds perfect! Love the light flavors…perfect for the weather we’ve been having… Thanks for sharing :)

  22. #
    22
    sally @ sallys baking addiction — April 11, 2012 @ 4:21 pm

    Georgia, i love asparagus and am always thinking of new ways to eat it… roasting it can can boring time after time! this dish looks wonderful. so perfect for spring time. :)

  23. #
    23
    Kelly — April 11, 2012 @ 5:47 pm

    Beautiful photos, and lemon cream sauce is a favorite! Love!

  24. #
    24
    From Valeries Kitchen — April 11, 2012 @ 8:05 pm

    I love all-in-one meals like this on a busy day. This looks SO good Georgia!

  25. #
    25
    Honey — April 12, 2012 @ 1:37 am

    looks so good.. i love chicken with lemon sauce. such a classic.

  26. #
    26
    youngwifey — April 12, 2012 @ 3:29 pm

    I made a very similar dinner last night… looks greats!

  27. #
    27
    jen laceda — April 12, 2012 @ 6:51 pm

    hi, i’m new to your blog and i’m enjoying every little bit of it! this pasta dish is gorgeous. asparagus just screams spring to me! brilliant!

  28. #
    28
    LV — April 13, 2012 @ 2:52 am

    I have never had raspberry cobbler. This looks so intriguing.

  29. #
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    SavoringTime in the Kitchen — April 13, 2012 @ 7:52 pm

    I love the look of this beautiful bowl of springtime pasta! The lemon cream sauce sounds perfect for the asparagus and peas.

  30. #
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    Pretty. Good. Food. — April 15, 2012 @ 3:37 pm

    I know what I’m making for dinner tonight!!! :)

  31. #
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    Nicole@HeatOvenTo350 — April 16, 2012 @ 4:29 pm

    What a great Springy pasta dish! I’ve been loving pasta lately and a lemon cream sauce sounds delicious.

  32. #
    32
    Bree — April 16, 2012 @ 7:05 pm

    Perfect, simple, spring dish!

  33. #
    33
    Kiran @ KiranTarun.com — April 16, 2012 @ 9:05 pm

    A very spring-y dish full of flavors :)

  34. #
    34
    Magic of Spice — April 17, 2012 @ 5:43 pm

    What a gorgeous pasta dish…that sauce sounds wonderful!

  35. #
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    Miss @ Miss in the Kitchen — April 23, 2012 @ 6:21 pm

    I wish I had a big bowl of this for lunch today! I love lemon pastas!

  36. #
    36
    Amber Wise — April 8, 2013 @ 9:54 pm

    This was amazing!! I love that it’s very light, yet flavorful! My husband doesn’t like peas, so I used edamame instead! DELICIOUS!! :)

  37. #
    37
    Casey — November 14, 2013 @ 11:28 am

    I made this last night and it was absolutely delicious. Perfectly creamy and lemon-y. One question I have though is do you think you will get the same yummy taste with a little more cornstarch? I followed the directions exactly and just wish the sauce would be a bit thicker…any suggestions?

    • Georgia — November 14th, 2013 @ 12:53 pm

      More cornstarch won’t affect the taste at all; just make sure you combine it with more broth or water first to avoid lumps.

  38. #
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    Laura — August 13, 2014 @ 11:07 am

    Angel Hair Pasta Roni with garlic and herb great also just add lemon and cream and broth

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