Lemon Garlic Chicken And Pasta Recipes

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LEMON BUTTER GARLIC CHICKEN PASTA



Lemon Butter Garlic Chicken Pasta image

Lemon Butter Garlic Chicken Pasta - Buttery pasta with juicy chicken, flavored with lemon butter and garlic, and finished with Parmesan cheese!! A family-friendly dinner recipe that's ready in 20 minutes and it's so EASY!!

Provided by Averie Sunshine

Categories     30-Minute Meals

Time 20m

Number Of Ingredients 9

1 pound penne pasta, cooked according to package directions (another small-shaped pasta such as ziti, rotini, small elbow, etc. may be substituted)
2 pounds boneless skinless chicken breast, diced into bite-sized pieces
1+ teaspoons kosher salt, or to taste
1+ teaspoons freshly ground black pepper, or to taste
3 to 5 cloves garlic, finely minced or pressed
1/2 cup unsalted butter, softened to room temp if possible
1/3 cup lemon juice, or to taste
1/4 to 1/3 cup fresh Italian flat-leaf parsley, finely minced
1/2 cup freshly shaved Parmesan cheese, or to taste

Steps:

  • Cook pasta according to package directions, drain, and set aside. While pasta is cooking, being cooking the chicken.
  • To a large, high-sided skillet, add the olive oil, chicken, evenly and generously season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes, flipping and stirring frequently so the chicken cooks evenly.
  • When chicken has cooked through about halfway, add the garlic, and cook for about 1 minute or until fragrant, stir nearly consistently.
  • Add the butter, lemon juice, and stir nearly continuously until butter melts and chicken is cooked through, another 5 minutes, or as necessary.
  • Add the cooked pasta to the skillet with the chicken and stir well to combine and coat evenly.
  • Add the parsley and stir to combine.
  • Evenly sprinkle the Parmesan and stir to combine if desired (or keep it on top without stirring it in as shown in my photos). Taste and check for seasoning balance and if necessary add more salt and/or pepper before serving. Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

Nutrition Facts : Calories 410 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 132 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 41 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 466 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

CREAMY LEMON GARLIC CHICKEN PASTA



Creamy Lemon Garlic Chicken Pasta image

Amazingly delicious creamy sauce with white wine and Parmesan cheese!

Provided by Olya

Categories     Main Course

Time 30m

Number Of Ingredients 14

1 lb chicken breasts (4 or 5 thin chicken cutlets)
salt and pepper ((to taste))
1/2 cup grated parmesan cheese ((more for serving))
1 egg
1/2 cup panko bread crumbs (homemade or store-bought)
1 tbsp olive oil
10 oz. fettuccine
2 Tbsp butter
3 cloves garlic (minced)
juice from 1 lemon ((or less to taste))
1/2 cup white wine
1/2 cup heavy cream
2 tsp Italian seasoning ((or more))
fresh Parsley ((chopped, for garnish))

Steps:

  • Prepare 3 bowls for each of the following: Parmesan cheese, egg and bread crumbs. Dip each chicken breast in the Parmesan, then in the egg, and then coat in the bread crumb mixture.
  • Preheat large skillet over medium heat. Add olive oil. Once oil is bubbling, place coated chickens onto the skillet.
  • Cook for about 3-4 minutes on each side until the outside is crispy and the chicken is cooked through. Remove onto a plate. Slice them into bite size pieces or keep them whole.
  • Meanwhile cook the pasta according to package directions and drain.
  • Add butter to the skillet. Once it melts, add garlic and cook for 1-2 minutes. Now add lemon, wine and heavy cream.
  • Add cooked pasta into the sauce. Season generously with salt, pepper and Italian seasoning, to your liking. Stir well into the sauce and reheat. Add sliced chicken breasts into the pan to reheat.
  • Serve hot, with chopped parsley and additional Parmesan.
  • Garnish with chopped fresh parsley.

Nutrition Facts : Calories 710 kcal, Carbohydrate 59 g, Protein 41 g, Fat 31 g, SaturatedFat 14 g, Cholesterol 237 mg, Sodium 481 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

LEMON CHICKEN PASTA



Lemon Chicken Pasta image

My grandmother made chicken wings and served them over rice. To speed things up, I cook lemony chicken breasts and serve them over capellini pasta. -Aileen Rivera, Bronx, New York

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

4 boneless skinless chicken breast halves (6 ounces each)
1 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
1/2 cup all-purpose flour
8 ounces uncooked capellini or angel hair pasta
3 tablespoons olive oil, divided
1/4 cup peeled and thinly sliced garlic cloves (about 12 cloves)
1 cup white wine or chicken broth
2 tablespoons lemon juice
1/2 cup grated Parmigiano-Reggiano cheese
1/3 cup plus 3 tablespoons minced fresh parsley, divided
Lemon wedges, optional

Steps:

  • Pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 2-3 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium heat; add garlic. Cook and stir 30-60 seconds or until garlic is lightly browned. Add wine to pan; increase heat to medium-high. Cook, stirring to loosen browned bits from pan, until liquid is reduced by half. Stir in lemon juice., Drain pasta, reserving 1/2 cup pasta water; place in a large bowl. Add cheese, 1/3 cup parsley, half of the garlic mixture, and remaining salt and pepper; toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken. Drizzle with remaining garlic mixture; sprinkle with remaining parsley. If desired, serve with lemon wedges.

Nutrition Facts : Calories 403 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 577mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

EASY LEMON PASTA WITH CHICKEN



Easy Lemon Pasta with Chicken image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 35m

Yield 3 to 5 servings

Number Of Ingredients 9

1 pound dried penne
2 chicken cutlets, cut into fingers
Salt and freshly ground black pepper
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
3 tablespoons roughly chopped fresh parsley, for garnish
2 lemons, juiced
1/2 cup grated Parmesan

Steps:

  • Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
  • Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
  • Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
  • Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

LEMON CHICKEN SPAGHETTI



Lemon Chicken Spaghetti image

-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1 pound boneless skinless chicken breasts, cut into strips
2 green onions, chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 cup chicken broth
1/2 cup heavy whipping cream
8 ounces uncooked thin spaghetti or angel hair pasta
1 cup frozen peas
1/2 cup chopped seeded tomatoes
1/2 cup shredded Parmesan cheese
2 tablespoons grated lemon zest
1/8 teaspoon lemon-pepper seasoning

Steps:

  • In a large skillet, saute the chicken, onions and garlic in oil until chicken is no longer pink. Remove chicken with a slotted spoon; keep warm. Add broth to the skillet; bring to a boil and cook until reduced by half. Reduce heat; add cream. Cook and stir for 5 minutes., Cook spaghetti according to package directions. Add the peas, tomatoes, cheese and chicken to the cream mixture; heat through. Drain spaghetti; toss with chicken mixture. Sprinkle with lemon zest and lemon pepper.

Nutrition Facts : Calories 289 calories, Fat 12g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 265mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

LEMON GARLIC PASTA



Lemon Garlic Pasta image

Make and share this Lemon Garlic Pasta recipe from Food.com.

Provided by Denise in NH

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

3 tablespoons minced garlic (I use the garlic in the jar)
1/2 cup extra virgin olive oil
6 tablespoons lemon juice
4 teaspoons chicken flavor instant bouillon
1/2 teaspoon pepper (fresh ground is best)
1 lb spaghetti or 1 lb angel hair pasta, cooked to package directions
1/2 cup freshly shredded parmesan cheese
1/4 cup parsley

Steps:

  • In large skillet, cook garlic in olive oil until golden.
  • Add lemon juice, bouillon and pepper.
  • Cook and stir until bouillon dissolves.
  • In large bowl, toss pasta, garlic mixture, cheese and parsley; serve immediately.

Nutrition Facts : Calories 368.6, Fat 16.4, SaturatedFat 3.1, Cholesterol 5.6, Sodium 339.7, Carbohydrate 45, Fiber 2, Sugar 2.1, Protein 10.3

LEMON GARLIC CHICKEN PASTA



Lemon Garlic Chicken Pasta image

A crowd pleasing pasta that's weeknight easy and dinner party elegant!

Provided by Marissa Stevens

Categories     Main Course

Time 30m

Number Of Ingredients 10

12 ounces dried spaghetti (or other long, thin pasta)
3 tablespoons olive oil
2 tablespoons butter
5 large garlic cloves (minced)
1/4 teaspoon crushed red pepper flakes (or more)
1 pound boneless skinless chicken breasts (cut into bite size pieces)
kosher salt and freshly ground black pepper (to taste)
1 large lemon (juice and zest)
1/3 cup chopped fresh parsley
2 ounces parmesan cheese (freshly grated, optional)

Steps:

  • Bring a large pot of salted water to boil. Cook pasta in boiling water until firm to the bite (al dente), about 8 minutes. Drain, reserving 1 cup of pasta water.
  • Meanwhile, heat olive oil and butter in a large skillet over medium-high heat until sizzling. Add minced garlic and red pepper flakes; cook and stir until fragrant, about 30 seconds. Add chicken and season with salt and pepper; cook and stir until chicken is just cooked through, 4 to 5 minutes. Remove from heat.
  • Once you've drained the pasta, set skillet with chicken mixture over medium heat. Add drained, cooked pasta and 1/4 cup of reserved pasta water; toss to coat. Cook and stir until heated through, adding more pasta water if pasta seems too dry.
  • Remove pasta from heat and stir in fresh lemon juice and zest, and parsley. Season to taste with salt and pepper. Transfer to serving bowl or platter; top with grated parmesan cheese and serve.

Nutrition Facts : Calories 659 kcal, Carbohydrate 68 g, Protein 41 g, Fat 24 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 97 mg, Sodium 420 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 13 g, ServingSize 1 serving

LEMON-GARLIC CHICKEN AND PASTA



Lemon-Garlic Chicken and Pasta image

Lemon juice alone wouldn't give this delicious garlic chicken and pasta its super-lemony appeal. We added fresh lemon zest as well.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 8

1/2 lb. thin spaghetti, uncooked
1 tsp. zest and 1/4 cup juice from 2 lemons
1/4 cup water
1 Tbsp. WYLER'S Instant Bouillon Chicken Flavored Granules
5 cloves garlic, minced
4 small boneless skinless chicken breasts (1 lb.)
2 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh parsley

Steps:

  • Cook spaghetti as directed on package, omitting salt.
  • Meanwhile, combine lemon zest, lemon juice, water, bouillon and garlic. Cook chicken in large nonstick skillet on medium heat 3 to 4 min. on each side or until evenly browned on both sides. Stir lemon juice mixture; pour over chicken. Bring to boil; simmer on medium-low heat 5 to 6 min. or until chicken is done (165ºF).
  • Drain spaghetti; place on platter. Top with chicken and sauce; sprinkle with cheese and parsley.

Nutrition Facts : Calories 360, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 33 g

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