Creamy Lemon Chicken with Pasta

It’s been a while since I shared a recipe on my blog. I didn’t suddenly stop cooking. No, it was much simpler than that. I went back to some basic cooking. With a move plus three little ones, I couldn’t imagine being adventurous with recipes or creating something new, much less taking the time to photograph and share what I cooked. 

In the last couple of weeks, though, my desire to play with flavors has slowly inched back. It started simply enough when I made my schnitzel (recipe coming soon…I promise). I felt satisfied that I finally mastered the recipe. When my parents visited, I cooked the schnitzel for them as well as my lasagna. Part of me wanted them to see that I can really cook. The other part just felt self-satisfaction in what I accomplished. 

Then, one day  I formulated a new recipe for Creamy Lemon Chicken with Pasta. I played with the idea in my head for several days, and then tested it on my family. They loved it! I hope you enjoy it just as much.Creamy Lemon Chicken with Pasta

Start by cutting your chicken breasts in half as if butterflying them, Pound them to even them out. Sprinkle each side of the breasts with salt, pepper, and paprika. 

Creamy Lemon Chicken with PastaOnce done, dredge each breast in flour, just enough to coat each side.

Creamy Lemon Chicken with PastaFill a large pot with water and bring to a boil.

As the water warms, in a large skillet over medium heat, add 2 Tablespoons of olive oil. Allow it to warm for a minute, then add 2 chicken breasts. Brown the breasts on each side for about 3-4 minutes a side. Creamy Lemon Chicken with PastaRemove the chicken to a plate and keep warm. Repeat the process with the remaining chicken breasts, adding more oil if necessary.

Once the water in the pot is boiling, add salt to the water then place one pound of fettuccine (or linguine) in the pot to boil.

To the empty skillet, add 2 more Tablespoons of olive oil. Let it warm for a minute then add 3 minced garlic cloves. Saute until they turn a warm brown.

Creamy Lemon Chicken with PastaNow add 1 cup sliced mushrooms as well as a salt and pepper. Saute the mushrooms for 2-3 minutes until they are a golden brown. 

Pour in 1 cup dry white wine and the juice of one lemon to the mushrooms and garlic. Bring the wine sauce to a simmer.

Creamy Lemon Chicken with PastaAdd 1/2 cup heavy cream and 1/4 cup chopped fresh parsley. Stir well. Let the sauce simmer for 3-4 minutes, allowing it to thicken. 

Creamy Lemon Chicken with PastaAs the sauce thickens, drain the pasta (taste first to make sure it is al dente). 

Spoon some sauce over the chicken, then add the pasta to the sauce and toss to coat*.Creamy Lemon Chicken with Pasta Serve and enjoy.Creamy Lemon Chicken with Pasta

*I have to admit that I did not do this last part as described. I wanted to, but I have a picky child who prefers plain pasta and won’t eat it if it has sauce. So, you can always add just a spoonful of sauce to the pasta, like I did, toss to coat, and then serve separately. Whatever works for you and your family.

Creamy Lemon Chicken with Pasta
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 4 chicken breasts
  2. 1/2 C. flour
  3. Kosher salt
  4. Fresh cracked pepper
  5. 2 tsp paprika
  6. 4 Tbsp olive oil, divided
  7. 3 minced garlic cloves
  8. 1 C. sliced mushrooms
  9. 1 C. dry white wine
  10. Juice of 1 lemon
  11. 1/2 C. heavy cream
  12. 1/4 C. fresh chopped parsley
Instructions
  1. Cut the chicken breasts in half as if butterflying them. Pound them to even them out.
  2. Sprinkle each side of the breasts with salt, pepper, and paprika.
  3. Dredge each breast in flour, just enough to coat each side.
  4. Flll a large pot with water and bring to a boil.
  5. In a large skillet over medium heat, add 2 Tablespoons of olive oil. Allow it to warm for a minute, then add 2 chicken breasts. Brown the breasts on each side for about 3-4 minutes a side. Remove the chicken to a plate and keep warm. Repeat the process with the remaining chicken breasts, adding more oil if necessary.
  6. Once the water in the pot is boiling, add salt to the water then place one pound of fettuccine (or linguine) in the pot to boil.
  7. To the empty skillet, add 2 more Tablespoons of olive oil. Let it warm for a minute then add 3 minced garlic cloves. Saute until they turn a warm brown.
  8. Now add 1 cup sliced mushrooms as well as a salt and pepper. Saute the mushrooms for 2-3 minutes until they are a golden brown.
  9. Pour in 1 cup dry white wine and the juice of one lemon to the mushrooms and garlic. Bring the wine sauce to a simmer.
  10. Add 1/2 cup heavy cream and 1/4 cup chopped fresh parsley. Stir well. Let the sauce simmer for 3-4 minutes, allowing it to thicken.
  11. As the sauce thickens, drain the pasta.
  12. Spoon some sauce over the chicken, then add the pasta to the sauce and toss to coat.
  13. Serve and enjoy.
Adventures of a Jayhawk Mommy http://jayhawkmommy.com/

About Denise

Hi! I'm Denise, a 40+ year old SAHM trying to navigate the world of motherhood. I blog about parenting, food, and have been featured a few times on BlogHer. I enjoys solving mysteries (Okay..reading mysteries or watching them on TV), cooking, and drinking way too much caffeine than I should. Basically, anything I needs to do to survive the toddler years.

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