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One-Pot Creamy Lemon Herb Garlic Chicken Pasta

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Calories: 540
Ingredients Method Nutrition

Ingredients
  

Herb-Seared Chicken Cutlets
  • 1 1/4 lbs boneless skinless chicken breasts sliced horizontally into thin cutlets
  • 1 tsp garlic powder for savory seasoning
  • 1 tsp dried Italian seasoning oregano, basil, and thyme blend
  • 3/4 tsp kosher salt fine sea salt or kosher salt
  • 1/2 tsp freshly cracked black pepper coarse grind
  • 2 tbsp extra virgin olive oil divided, for searing
Garlic Lemon Sauce & Pasta
  • 2 tbsp unsalted butter adds silky gloss to the sauce
  • 5 cloves fresh garlic finely minced
  • 3 cups low-sodium chicken bone broth for rich savory pasta liquid (100% non-alcoholic)
  • 1 cup heavy cream or half-and-half
  • 8 oz penne rigate pasta uncooked dry penne or rigatoni
  • 1 large fresh lemon zested and juiced (approx 2 tbsp juice, 1 tsp zest)
  • 3/4 cup parmesan cheese freshly grated Parmigiano-Reggiano
  • 1/4 cup fresh basil leaves thinly sliced into ribbons (chiffonade)

Method
 

Season & Sear the Chicken
  1. Pat chicken cutlets dry with paper towels. Season both sides evenly with garlic powder, dried Italian herbs, kosher salt, and black pepper.
  2. Heat 1 tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken cutlets and sear undisturbed for 4 to 5 minutes per side until deeply golden-brown and cooked to an internal temperature of 165°F (74°C). Transfer chicken to a cutting board to rest.
Sauté Garlic & Simmer One-Pot Pasta
  1. Reduce skillet heat to medium. Add butter and remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 60 seconds until fragrant and golden, scraping up any browned flavorful fond from the bottom of the pan.
  2. Pour in the chicken bone broth, heavy cream, and uncooked dry penne pasta. Stir well, ensuring pasta is submerged in the liquid. Bring to a rapid simmer over medium-high heat.
  3. Once bubbling, reduce heat to medium-low, cover with a tight-fitting lid, and simmer gently for 10 to 12 minutes, stirring every 3 minutes to prevent the pasta from sticking, until the pasta is al dente and the sauce is thick and creamy.
Finish with Lemon, Parmesan & Serve
  1. Remove lid and turn off the heat. Stir in the freshly grated parmesan cheese, fresh lemon zest, and 2 tablespoons of freshly squeezed lemon juice. Stir vigorously for 1 to 2 minutes until the cheese melts into a velvety, glossy sauce that clings to every noodle.
  2. Slice the rested golden chicken breasts into thick diagonal cutlets. Nest the chicken slices directly on top of the creamy pasta. Garnish lavishly with fresh basil ribbons, extra lemon twists, and freshly cracked black pepper. Serve warm with crusty garlic bread!

Nutrition

Serving: 1gCalories: 540kcalCarbohydrates: 48gProtein: 42gFat: 20gSaturated Fat: 10gCholesterol: 125mgSodium: 620mgPotassium: 720mgFiber: 3gSugar: 4gVitamin A: 31000IUVitamin C: 19.8mgCalcium: 2200mgIron: 0.6mg

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