The perfect midweek meal, Lemon Chicken Pasta is a real crowd pleaser! Quick and easy, with basic ingredients and lots of options for customising, you need to add it to your meal plan now.
Like my Lemon Kale Pasta with Walnuts and my Smoked Salmon and Prawn Linguine, Lemon Chicken Pasta with Peas is a real multitasker. It is quick and easy to prepare for the whole family on a busy weeknight, yet it still has that special something that makes it refined enough for Date Night or entertaining.
Creamy Lemon Pasta Sauce
The lemon cream sauce is one of my all time favourites. It is so smooth and silky, and the lemon really elevates it and stops it from feeling too heavy. It is really family friendly too – creamy lemon and garlic sauce is like nectar for kids! And I find peas are a real winner with little ones.
Make This Dish Baby Friendly
I served this to my weaning baby with great success! If you want to make it suitable for baby, simply switch up the stock for a low salt version and don’t add any additional salt until you have dished up baby’s portion.
You may wish to mash or chop some elements based on baby’s current skills. I really recommend checking out Solid Starts for more information on serving solids to your baby.
Ingredients
- Chicken Breast – Sliced in half horizontally to make 2 thinner chicken cutlets. Thinner pieces of chicken will cook more quickly and stay juicy. You can also use chicken tenders or diced chicken breast if you prefer.
- Pasta – I love tagliatelle for this dish as the creamy lemon sauce clings to it perfectly. A long pasta is best but almost any shape will work for this dish, so use what your prefer.
- Peas – Frozen peas are one of my freezer staples and so easy to add to dishes like this for a burst of sweetness.
- Double Cream – or heavy cream.
- Lemon – juice and zest.
- Garlic
- Shallots – you can also use a small white onion.
- Chicken Stock (or broth) – you can easily substitute vegetable stock. If using a stock cube just use half and save the rest for next time. For a more decadent dish use white wine
- Parmesan Cheese – Or Pecorino Romano.
- Olive Oil
- Salt and Pepper
- Fresh Basil – or another herb like parsley or chives.
Serving Suggestions and Variations
I love this creamy lemon chicken pasta served with a simple green salad on the side. It is also perfect with garlic bread (what pasta isn’t?).
Make this dish your own with some tasty substitutions:
Swap out the Chicken – Use tofu or sautéed tenderstem broccoli for a vegetarian version. Add some edamame beans for extra protein (you can add frozen edamame to the pasta with the frozen peas). Crispy bacon also works a treat instead of (or as well as) the chicken.
Extra Veggies – Broccoli or asparagus both work well or some chopped spinach or kale stirred in with the pasta. You can replace the peas too if you are not a fan or don’t have any handy.
Gluten Free – use a GF pasta.
Vegan/Dairy Free – Leave out the chicken if you don’t eat meat – see above for some tasty alternatives. Swap the cream and parmesan for a plant-based versions.
For a lighter dish – you can swap the double or heavy cream for a few tablespoons of cream cheese or creme fraiche. Or use extra stock.
Got Leftovers?
Keep in the fridge for up to 3 days.
Freeze for up to 3 months. This dish is best served freshly cooked as freezing can affect the texture. However if you reheat carefully then frozen leftovers can still be tasty and convenient. Make sure to defrost thoroughly before reheating.
Reheat slowly on the stove or in the microwave with a splash of water, stirring regularly.
I hope you like this recipe as much as I do!
Don’t forget to rate the recipe and leave a comment if you make it.
Your feedback is really important and helps me keep making recipes you love!
More Easy Chicken Pasta Dishes:
- Chicken and Chorizo Pasta Bake
- Tomato, Basil and Chicken Spaghetti
- Vodka Pasta with Chicken
- Creamy Chicken and Broccoli Pasta
Creamy Lemon Chicken Pasta
Equipment
- 1 Pasta Pot
- 1 Large pan or frying pan
- 1 Spatula or wooden spoon
Ingredients
- 2 large chicken breasts
- 300 grams (0.66 lb) tagliatelle - or any long pasta
- 100 ml (0.42 cups) double or heavy cream
- 100 ml (0.42 cups) chicken stock or broth
- 1 cup frozen peas
- 2 shallots - diced
- 2 cloves garlic - diced
- 1 tbsp olive oil
- 1 lemon - juice and zest
- 25 grams (0.25 cups) grated parmesan
- salt and pepper
- chopped basil (or parsley)
Instructions
- Slice the chicken breasts in half horizontally to make 2 thinner cutlets and season generously with salt and pepper.
- Heat the oil in a large, deep pan and pan fry the chicken for 4-5 minutes on both sides until golden and cooked through. Set aside and keep warm.
- Meanwhile, bring a large pot of salted water to boil. Cook the pasta according to packet instructions and add the peas for the last minute of cooking. Reserve a cup of the pasta water before draining.
- Add the diced shallots and a generous pinch of salt to the same pan used to cook the chicken (no need to clean). Cook for 2-3 mins until beginning to soften then add the garlic until fragrant, about 2 minutes.
- Pour over the stock to deglaze the pan, using a spatula to scrape up any bits that have stuck to the bottom and simmer for 5 minutes.
- Stir in the lemon juice to the stock then add the cream and allow it to bubble for 2-3 minutes to thicken. Stir in the parmesan and lemon zest.
- Drain the pasta and peas and use tongs to toss into the sauce along with 2 tbsp pasta water. Add more pasta water as required to loosen the sauce and get your desired consistency.
- Slice chicken breasts then stir in to the pasta with the chopped basil. Serve immediately, with extra parmesan if you wish.
Nutrition
This recipe has been linked to #CookBlogShare hosted by Sisley at SewWhite and Run by Sisley and Chloe at Feast Glorious Feast.
This is my favourite kind of pasta – creamy chicken with peas. Its actually one of the very few ways in which I enjoy peas! I’ll have to try your version next time I go to make it 🙂
This looks amazing and fresh, perfect for this time of year!
This looks so fresh and delicious! The perfect midweek meal.