Creamy Lemon Pasta with Chicken

Creamy Lemon Pasta with Chicken

from nospoonnecessary.com
30 min

Creamy Chicken Lemon Pasta - ONE pot pasta with tender chicken, zippy lemon, fresh basil and sweet peas. This simple pasta recipe requires 9 ingredients and 30 minutes. Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Ingredients

  • 1 Pound Boneless Skinless Chicken Breasts (- sliced into 3/4-1'' wide strips)
  • 2 TBS Unsalted Butter (- DIVIDED)
  • 1 large Shallot (- finely diced)
  • 2 Cloves Garlic (- minced)
  • 1 TBS All Purpose Flour
  • 2 Cups Chicken Broth
  • 1 ½ Cups Half-and-Half
  • 8 ounces Linguine (- broken in half)
  • 1 ¼ Cup Peas (- (thawed if frozen) (SEE NOTES))
  • 1 bunch fresh Basil (- 1 large sprig left whole, the rest chiffonade (thinly sliced))
  • 1 Lemon (- zest and juice)
  • ½ Cup Parmesan Cheese (- grated, plus more for serving)
  • Kosher Salt and Fresh Ground Pepper (- to taste)
  • Optional Garnishes: Lemon Slices, Crushed Red Pepper Flakes

Directions

  1. 1

    Cook Chicken: Melt 1 tablespoon of butter in a Dutch oven, large straight-sided skillet, or large pot, over medium-high heat. Add the chicken and season generously with salt and pepper. Cook the chicken until golden brown on all sides, but NOT cooked through, about 4-6 minutes total. Remove chicken to a plate.(Note: The chicken will continue to cook in step 4 of the recipe. Do not overcook the chicken here!)

  2. 2

    Saute Aromatics, then add flour: Add in the remaining tablespoon of butter.  Once melted, add in the shallot and season with salt and pepper. Cook until softened, about 2 minutes. Add in the garlic (and crushed pepper flakes if using) and cook, stirring, until fragrant, about 1 minute. Add in the flour and cook, stirring, for another minute.

  3. 3

    Add liquids: While whisking, slowly add the chicken broth to the pot, followed by the half-and-half.

  4. 4

    Add chicken, pasta + basil: Add the chicken back to the pot, along with the dry pasta, and a large sprig of basil. Bring to a slow boil, stirring occasionally, then immediately reduce to a simmer.

  5. 5

    Cover and cook for 10-15 minutes, or until the pasta is al dente. Remove the sprig of basil and discard.

  6. 6

    Add in the peas, lemon juice and zest. Cook for an additional minute. Stir in the parmesan and chopped basil. Taste and adjust for seasoning with salt and pepper.

  7. 7

    Garnish & Serve: Garnish with crushed red pepper flakes, more parmesan cheese, and slices of lemon if using. Serve immediately and enjoy!