How to make creamy lemon chicken pasta.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Boil a large pot of water.

Add half a box (16 oz) of redoni pasta and stir; cook for 20 minutes or until al dente.

In a large saucepan, heat 1 tbsp of olive oil for a few minutes.

Add 2 tbsp of unsalted butter into the hot oil and let it melt.

Add 1 lb of cubed boneless skinless chicken breast to the pan; cook until golden brown.

Season the chicken with 1/4 tsp of ground black pepper, lemon pepper, and other seasonings like onion powder, garlic powder, seasoning salt, ground cumin, smoked paprika, and dried parsley flakes; stir to combine.

Add 1/2 cup of chopped red onion and 1 tbsp of garlic sauce to the chicken; stir to combine.

Pour in a little white coconut wine (optional) and stir until combined.

Add 1 tbsp of capers, 1 tbsp of grated lemon zest, and 2 tbsp of freshly squeezed lemon juice; stir everything together.

Add half of the chopped fresh parsley, 1 cup of heavy cream, and 1/2 cup of pasta water; stir to combine.

Optionally, add crushed red pepper flakes and let the sauce simmer for 3 to 5 minutes.

After simmering, add 1/3 cup of shredded parmesan cheese to the sauce and stir until melted.

Add the cooked pasta to the sauce and stir everything together until well combined.

Serve the creamy lemon chicken pasta on a plate, garnished with shredded parmesan and chopped fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens