Lemon Cream Pasta with Chicken

I love that it’s stuff that I had on hand. My family loves a strong Lemon flavor so I increased the zest to double and we all loved this! I will be adding this to our regulars list.

I love this recipe, it’s not only delicious but an easy recipe to make while camping. If I’m making it while camping, I cook the chicken ahead of time and bring it with me.

This is very good, I did have already poached chicken that I used and I added 2 cloves of garlic not garlic powder. Really good, the only small complaints are, having a weight for the chicken would help and even though I made 1/2 the amounts called for it still made a very large quantity. YUM!

Delicious. Great just as the recipe is, and you can add some veggies for a more filling meal. I legit made this for Christmas dinner for 2, and it came out great. I only had farfalle instead of twisty pasta, and it wouldn’t be as good with just spaghetti, as the sauce wouldn’t stick to the spaghetti as well. New fave!!! Thank you!

Followed the recipe exactly but topped the dish with some grated Parmesan. Easy and delicious.

This was stupid good and easy to make! I’m 15 and made it without help and without struggle. I really recommend this dinner!!!

Made this tonight, delicious and easy. My daughter has been super picky lately and doesn’t like anything I make (she’s 17). She said, “Mom… it’s edible, and not just edible, but good-edible!” Whoa…Thank you for the recipe!

Delicious.

With respect to trying your recipe as written, I did the first night. It was tasty, but not appealing to the eye. I had enough left over, so I adjusted in this way. I soaked dried mixed mushrooms. I chopped the, and halved canned artichokes. I sauted the mushrooms in butter, added the original recipe, the mushrooms and artichokes. I loosen the mixture with the water from the mushroom soak. It looks a little more interesting and tastes great.

It was delicious! I did add a bit of onion salt to it.

I made this last night exactly as the recipe called except I had tri-colored pasta. This was a truly exceptional recipe! I plan on tripling the recipe for Christmas Eve for my extended family. Cooking the chicken in the lemon juice, garlic and pepper really brings the full flavor to the recipe!

This is hard to review because as-is, I think it has way too much lemon and my family didn’t care for that amount of lemon so I would have rated it lower, but this recipe is a great base for making this kind of meal that I usually (for time restraints) have to buy a frozen made meal at the store and now I can just make it fresh at home but I won’t use the lemon juice. Its easy, I just will add maybe a hint of lemon but nothing like the recipe calls for. Now for what I did: I bought frozen cooked chicken already cubed and nobody knew the difference. I bought asparagus prepared by the store other than I cut them into 1 inch slices, bought diced red onions ready to go from the store, bought a 32 oz. chicken broth and noodles. I already had a red pepper at home I quickly cut into 1/2 inch cubes. So overall the preparation was quick! I cooked up the asparagus/onions/red pepper in olive oil with diced garlic for maybe 5-10 mins and put it in a bowl; then in same pan warmed up the chicken cubes mixing with the lemon/seasoning & put aside in a bowl; then in same pan boiled the noodles/lemon/broth until liquid was gone; in hindsight I would not have put the lemon in it and I think I should have kept some liquid; I poured it all together after the liquid was boiled off, warmed the cream up slightly at low temp in microwave to avoid curdling it; poured cream in slowly and all was well, but the mixture was too dry so I quickly made up 1/2 cup chicken broth to throw in and that fixed it

I was skeptical about cooking pasta with lemon juice and chicken stock but it worked out great and tasted delicious. I made it with salmon instead of chicken. I seasoned fish with garlic powder and lemon pepper seasoning before baking. I tossed some capers and peas at the end with the pasta. Kids loved it. Great alternative to the standard alfredo sauce.

Very easy to make and everyone in my family enjoyed it. I used shrimp instead of chicken. I will be making it again!

I love this recipe. I do make a few changes. I cut up the chicken, salt and pepper it and throw it into a hot pan to saute with freshly minced garlic for a few minutes so it can brown a little. Then throw in a little lemon juice to deglaze the pan. Once the pasta is ready, I pour the chicken and juices in with the pasta. I also add a little touch of parmesan cheese and sometimes steamed broccoli if I have it on hand.

I love this recipe just as is. I usually double it and use a whole box of pasta because believe me, you’ll want to eat it all.

So yummy! I did the recipe as directed only substituting dairy free creamer for heavy cream and omg such a delicious dish! I never knew lemon garlic and cream could be so good together!

I am not a strong cook but made this and it came out pretty great. Followed recipe but the end result was a little bland. I thought the lemon may be too much but I hardly tasted it. my husband loved how moist the chicken was but ended up adding some salt and Tony seasoning to give it a bit more flavor. Would probably marinate chicken next time and add red bell peppers, mushrooms and spinach.

it tasted odd but it was surprisingly good

Loved this recipe. Made it for my grandchildren, who are picky eaters. they ate it all. Only changes I made was the pasta, used mini farfalle and added extra lemon juice. Will definitely make this again

I found this recipe like four years ago. I can’t tell you how many times I’ve made it because it’s our absolute favorite meal. The only thing I changed is that I make it with bow tie pasta because once that was the only box of pasta I had on hand and we both loved it, so that’s what I make it with now.