This Zingy Lemon Chicken Pasta is a delightful blend of bright citrus and creamy savory flavors. Tender chunks of chicken breast are sautéed until golden, then simmered in a light sauce made with chicken broth, milk, and fresh lemon juice. The dish is finished with a hint of mustard and gentle heat from cayenne, creating a complex yet comforting profile. Served over Radiatore or elbow macaroni, the ridges of the pasta hold the sauce beautifully. ItâÂÂs a perfect solution for busy weeknights when you crave something homemade but low-effort. The combination of fresh green onions and garlic adds an aromatic punch that makes every bite satisfying. This dish is versatile enough to be served as a light main or alongside a crisp green salad.
Zingy Lemon Chicken Pasta
Description
This Zingy Lemon Chicken Pasta is a delightful blend of bright citrus and creamy savory flavors. Tender chunks of chicken breast are sautéed until golden, then simmered in a light sauce made with chicken broth, milk, and fresh lemon juice. The dish is finished with a hint of mustard and gentle heat from cayenne, creating a complex yet comforting profile. Served over Radiatore or elbow macaroni, the ridges of the pasta hold the sauce beautifully. It’s a perfect solution for busy weeknights when you crave something homemade but low-effort. The combination of fresh green onions and garlic adds an aromatic punch that makes every bite satisfying. This dish is versatile enough to be served as a light main or alongside a crisp green salad.Ingredients
Directions
-
Cook pasta according to package directions in salted boiling water until al dente. Drain and set aside.
-
In a large skillet, heat vegetable oil over medium-high heat. Add chicken pieces and sauté until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
-
Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and sliced green onions, sautéing for 1 minute until fragrant.
-
Sprinkle flour, salt, black pepper, and cayenne pepper over the vegetables. Stir constantly for 1 minute to cook the raw flour taste out.
-
Gradually whisk in chicken broth and skim milk, ensuring no lumps form. Bring the mixture to a gentle simmer.
-
Stir in prepared mustard and fresh lemon juice. Allow the sauce to thicken slightly, about 2-3 minutes.
-
Return the cooked chicken to the skillet. Toss with the drained pasta until everything is well-coated in the sauce.
-
Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 246.0kcal
- % Daily Value *
- Total Fat 1.8g3%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 52.0g18%
- Dietary Fiber 3.4g14%
- Sugars 0.6g
- Protein 8.8g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can substitute the chicken with firm tofu or chickpeas for a vegetarian version. For extra protein, add cooked shrimp or bacon bits.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to restore creaminess.
For a richer sauce, use whole milk instead of skim milk. If you prefer a stronger lemon flavor, add a strip of lemon zest to the sauce while it simmers, then remove before serving.
