One-Pot Lemon Chicken Pasta
Jump to recipeThe creamy one-pot lemon chicken pasta is the perfect meal to make for an upcoming date night or for a next family meal. This creamy pasta full of lemon chicken is easy to make and take household ingredients already in your pantry!
I am very excited about this recipe. It took time but the work was completely worth it after the outcome of this dish. I am in love with how the lemon incorporates itself into the chicken and pasta of the dish.
The best part on top of being so flavorful is it’s a one-pot meal. I am love making one-pot meals. They are convenient to make and the clean-up it little to simple. I don’t have to worry about cleaning up multiple pots and pans after finishing the meal.
One-pot meals can seem tricky at first but after a few practice runs, it can be very easy to learn for those who aren’t familiar.
An important tip with one-pot pasta recipes is to make sure all the pasta gets submerged into the liquid when first placed in. It doesn’t need to be completely covered, just coated enough so it can begin the cooking process.
It’s also important that as the pasta is cooking, to use a fork or a pair of tongs to separate the pasta from one another. Otherwise, it will end with all the pasta formed into one lump of pasta.
I really hope you enjoy this! So, try this out and don’t forget to tag me on Instagram or Facebook. I would love to see your creation!
Ingredients
- 1 Tbl. Olive oil
- 1 lb. boneless chicken breast, cut into 1-inch cubes
- 8 oz. linguine pasta
- 2 tsp. lemon pepper
- 1 tsp. garlic powder
- 1 tsp. italian seasoning
- 1/4 tsp. red pepper flakes
- 1 Tbl. Parsley
- 2 cups chicken broth
- 1 Tbl. butter
- 1/2 cup parmesan cheese
- 1/2 cup heavy cream
- Salt + pepper to taste
Instructions
- In a small bowl, combine the lemon pepper, garlic powder, Italian seasoning, red pepper flakes, and parsley. Set aside.
- In a large pot over medium heat, add in the olive oil. Once hot, slowly add in the chicken a few at a time until they eventually lay in an even layer into the pan. Cook until chicken is no longer pink, about 7-10 minutes.
- Once the chicken is cooked, stir in the lemon pepper blend. Cook for another minute or until all of the chicken covered. Season with salt and pepper.
- Add in the flour and cook for another minute. The chicken will become a thick mixture.
- Slowly stir in the chicken stock and butter. Mix until it becomes a thin, even consistency.
- Carefully place the pasta over the chicken, making sure each pasta is coated with the stock. Cover and cook for 10-12 minutes, stirring often, until pasta is al dente. I recommend using a fork to help separate the pasta from one another. If liquid evaporates before the pasta is al dente, add ½ cup more stock in at a time.
- Reduce the heat to medium-low. Uncover and stir in the heavy cream. Cook for another 3-5 minutes or until pasta is creamy.
- Garnish with cheese and serve.
About Nicole
Hey There! My name is Nicole Johnston and I have been making food for as long as I can remember. From a little girl cooking with her grandmother to making new dishes and using her husband as a taste tester.
