Creamy Lemon Chicken Pasta

A 30-minute weeknight superstar: silky lemon cream sauce with tender chicken, sun-dried tomatoes, and spinach over al dente penne.

35 min total Base: 4 servings 520 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Penne pasta

350 g

Chicken breast, sliced thin

400 g

Heavy cream

250 ml

Lemon (juice and zest)

1 large

Garlic

4 cloves

Sun-dried tomatoes

100 g

Fresh spinach

100 g

Parmesan, grated

60 g

Olive oil

2 tbsp

Fresh basil

0.25 cup

Cook penne in salted water al dente. Reserve 1 cup pasta water.

Season and sear chicken strips in olive oil. Remove and set aside.

In the same pan, sauté garlic and sun-dried tomatoes for 2 minutes.

Add cream, lemon juice, and zest. Simmer 5 minutes.

Toss in pasta, spinach, and chicken with a splash of pasta water.

Stir in parmesan until sauce coats everything beautifully.

Finish with fresh basil and extra lemon zest.

💡 Chef's Tip

The reserved pasta water is the secret weapon — starchy water emulsifies the sauce perfectly.

Only registered users can rate and review recipes.

No reviews yet. Be the first to review this recipe!