Creamy Lemon Chicken Pasta recipe

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Ingredients

2 skinless, boneless chicken breast halves
½ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, or to taste
1 (16 ounce) package farfalle (bow-tie) pasta
2 tablespoons unsalted butter
2 tablespoons olive oil
½ cup dry white wine
3 cloves garlic, minced, or more to taste
1 lemon, zested and juiced, divided
½ (8 ounce) package cream cheese
2 tablespoons all-purpose flour
1 cup sour cream
2 cups chicken stock, or more as needed
1 tablespoon dried parsley
1 teaspoon dried thyme
½ teaspoon crushed red pepper, or to taste
salt and ground black pepper to taste
¾ cup grated Parmesan cheese, divided

Nutrition Info

611.3 calories
carbohydrate: 62.6 g
cholesterol: 78.2 mg
fat: 28.7 g
fiber: 3.7 g
protein: 25.2 g
saturatedFat: 14.6 g
servingSize: -
sodium: 703 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish or 9x13-inch pan.

  2. Slice or cube chicken and season lightly with 1/2 teaspoon salt and 1/8 teaspoon pepper.

  3. Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, for 6 minutes. Drain, cover, and set aside.

  4. Heat butter and olive oil in a large pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes. Add wine and cook, 1 to 2 minutes. Add garlic and lemon juice and cook, 1 to 2 minutes. Don't allow garlic to brown.

  5. Reduce heat to medium-low and add cream cheese, stirring until melted and blended. Add flour to sour cream, mix well, and stir into the pan. Add chicken stock, parsley, thyme, red pepper, salt, and pepper. Bring to a simmer until slightly thickened. Add more stock if sauce is too thick. Remove from heat.

  6. Add 1/2 cup Parmesan and lemon zest, stir well. Taste and adjust seasoning. Add partially cooked farfalle and blend well. Pour into the prepared baking or casserole pan and sprinkle with remaining Parmesan cheese.

  7. Bake, covered, in the preheated oven for 15 minutes. Uncover and continue to bake until lightly browned, 7 to 10 minutes more.

Recipe Yield

6 servings

Recipe Note

A delicious blend of sauteed chicken and light, but creamy, lemon sauce and pasta, baked til the top is crispy and lightly browned. Asparagus or broccoli is a great addition to this dish. Serve topped with a little extra lemon juice if desired.

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