Best Lemon Chicken And Pasta Recipes

ANGEL HAIR PASTA WITH LEMON AND CHICKEN (LIGHTER)

Steps:

• Prepare pasta according to package directions.
• Toss pasta with chicken, oil, butter, lemon juice, parsley, marjoram and garlic powder. Season with salt and ground black pepper, if desired.

LEMON HERB CHICKEN PASTA WITH GREEN PEAS, SNAP PEAS AND SPINACH

Steps:

• Bring a large pot of water to a boil and salt it generously. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1/4 cup of the cooking liquid. Drain the pasta and set aside.
• Sprinkle the chicken with salt and pepper. Add 2 tablespoons olive oil to a large pan over medium-high heat. Cook the chicken until the internal temperature reaches 160 degrees F, about 5 minutes per side. Remove the chicken and slice it into strips.
• Add 1 tablespoon olive oil to the pan. Add the garlic and shallot and sprinkle with salt and pepper. Cook until fragrant, 1 minute. Add the lemon juice and sugar snap peas and cook, 2 minutes. Add the reserved pasta water and the frozen peas. Cook until the peas are just cooked through, 2 minutes more.
• Add the cooked pasta, spinach, sliced chicken, chopped basil, chopped parsley and the remaining 2 tablespoons olive oil. Toss all the ingredients together to coat, season with additional salt and pepper and garnish with parsley leaves. Serve immediately.

LEMON PEPPER PASTA WITH CHICKEN AND VEGETABLES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Saute chicken in hot oil until cook through, about 5 minutes. Transfer chicken to a plate.
• Heat remaining 2 tablespoons olive oil in the same skillet over medium-high heat. Saute zucchini, yellow squash, onion, red bell pepper, and garlic in hot oil until slightly tender but still crisp, 5 to 10 minutes. Stir chicken into vegetable mixture.
• Whisk chicken broth and cornstarch together in a bowl until smooth. Pour chicken broth mixture into chicken mixture; bring to a boil and cook until liquid thickens; 1 to 2 minutes. Pour in lemon juice and season with salt and pepper. Add bow-tie pasta and stir to combine.

LEMON PASTA WITH CHICKEN AND PINE NUTS

Steps:

• Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken and sauté until cooked through, about 5 minutes per side. Cool. Cut chicken crosswise into 1/4-inch-thick strips.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well; transfer to large bowl. Add 1 tablespoon oil; toss to coat. Add chicken, snow peas, pine nuts and parsley; toss to incorporate all ingredients.
• Whisk lemon juice and mustard in medium bowl. Add remaining 3/4 cup oil in thin stream, whisking constantly. Season to taste with salt and pepper. Toss pasta with enough dressing to coat. (Can be made 3 hours ahead. Cover and refrigerate. Toss before serving.)

LEMON CHICKEN AND VEGGIE PASTA

Steps:

• Mix lemon pepper, thyme, parsley, rosemary, Cajun seasoning, and black pepper in a small bowl.
• Rub olive oil over chicken tenders.
• Arrange chicken tenders in a large skillet over medium heat; season with half the seasoning mixture. Cook chicken until halfway cooked, about 5 minutes. Flip and season the other sides with the remaining seasoning mixture; cook until chicken is no longer pink in the center and juices run clear, about 5 more minutes. Remove cooked chicken from skillet.
• Mix tomatoes with green chile peppers, onion, asparagus, carrots, zucchini, mushrooms, bell peppers, and garlic in the same skillet; cook until vegetables are softened, 3 to 4 minutes. Add chicken broth, lemon juice, lemon zest, and chicken tenders to the vegetable mixture. Reduce heat to medium-low, cover, and simmer for 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. Drain and return noodles to pot. Add Parmesan cheese and mozzarella cheese; toss until cheeses melt. Transfer noodles to 5 serving bowls; top each with 1 chicken tender and 1/5 the vegetable mixture.

PASTA SALAD WITH GRILLED LEMON CHICKEN, ROASTED PEPPERS AND GOAT CHEESE

Steps:

• In a bowl whisk together 3/4 cup lemon juice and 1/2 cup olive oil. Season chicken on both sides with salt and pepper. Place chicken in a zip-top plastic bag and pour in lemon juice-olive oil marinade. Marinate for 1 hour, turning bag every 15 minutes. In same bowl combine remaining lemon juice and 1/2 cup olive oil to make a dressing, season with salt and pepper and refrigerate. Spray grill racks well with cooking spray and preheat grill to medium-high heat. Remove chicken from marinade, shaking off excess; discard marinade. Brush chicken and peppers well with olive oil and grill until well browned and cooked through. Place peppers in a zip-top plastic bag until cool enough to handle; remove skins and julienne. Remove chicken to a cutting board and cut into strips. Cook pasta in a large pot of boiling, salted water until al dente; drain. Rinse under cold running water until chilled. Toss with a touch of olive oil to prevent sticking and refrigerate. Meanwhile, heat 3 tbsp olive oil in a large skillet over medium-high heat. Add onion, garlic and shallot and cook until garlic is just beginning to brown. Add wine and reduce until about a tablespoon or so is left in the pan. Add parsley, basil and olives. Season with salt and pepper and remove from heat. Add to dressing, and combine well. Remove chilled pasta from refrigerator. Add chicken, peppers and dressing. Toss well to coat. Add goat cheese and Romano, toss well to coat and serve immediately.

LEMON GRILLED CHICKEN AND PASTA SALAD

Steps:

• Beat mustard, oil and lemon juice with wire whisk until well blended.
• Mix pasta, chicken, broccoli and red pepper in large bowl. Add mustard mixture; toss to coat. Cover.
• Refrigerate at least 1 hour before serving.

LEMON RICOTTA PARMESAN PASTA WITH SPINACH AND GRILLED CHICKEN RECIPE - (4.4/5)

Steps:

• Cook pasta in salted water according to directions listed on package, reserve 1 cup pasta water before draining pasta. Drain water (reserving 1 cup) and return pasta to pot. Set pot over low heat and add olive oil, lemon zest, lemon juice, ricotta, 1/2 cup hot reserved pasta water and parmesan and toss to evenly coat. Add in more pasta water as desired to thin. Season with salt and pepper to taste and toss in spinach and grilled chicken. Serve warm topped with more parmesan if desired. NOTE: I recommend brushing the chicken lightly with olive oil and season both sides salt, pepper and garlic powder before grilling.

ONE-PAN CREAMY LEMON PASTA WITH CHICKEN AND ASPARAGUS - COOKING CLASSY

Steps:

• Heat olive oil in a 12-inch saute pan over medium-high heat. .
• Add chicken, season with salt and pepper to taste and cook until golden brown on bottom, about 4 minutes then rotate and cook until cooked through, about 4 minutes longer. Transfer to a sheet of foil and wrap to keep warm, set aside
• Melt butter in now empty skillet, add garlic and saute 20 seconds then and broth and water, while stirring to loosen any browned bites from bottom of pan.
• Season with salt and pepper to taste and bring to a boil, then add pasta. Cover and allow to boil until fairly tender, stirring occasionally, about 8 - 9 minutes.
• Sprinkle asparagus over top (don't stir), cover and allow to boil 4 - 5 minutes longer until asparagus and pasta are tender (note that there should be some broth/water left even once it's finished cooking, this will be part of the sauce. If needed you can add more broth).
• Add in Neufchatel cheese, parmesan cheese, lemon juice and lemon zest and stir until melted. Stir in chicken.
• Remove from heat, cover and let rest a few minutes if desired to allow sauce to thicken slightly and soak into pasta. Sprinkle with parsley if desired, serve warm.

LEMON CHICKEN AND PASTA BAKE - OAMC

Steps:

• Cook spaghetti according to package directions. Set aside.
• Combine all ingredients in a large bowl. Toss and stir to combine.
• To serve immediately:.
• Spray a 9x13-inch dish with cooking spray. Pour chicken/pasta mixture into dish. Cover with foil and bake at 350°F for 45 minutes or until heated through.
• To freeze:.
• Place mixture in a large zipper freezer bag. Seal and freeze.
• To serve:.
• Thaw in fridge. Proceed with cooking directions as above.

LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA

Steps:

• Place chicken, garlic, lemon zest, chives, thyme, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup olive oil in a resealable plastic bag; toss to coat chicken and refrigerate for 3 hours or up to overnight.
• Heat a large skillet over medium heat; cook and stir chicken with marinade until chicken is no longer pink at the center and juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pan; set aside to keep warm.
• Drizzle about 1 teaspoon oil into the same skillet over medium-high heat; stir in zucchini and red pepper flakes and cook until zucchini is warm, about 3 minutes; season with salt and pepper. Stir ricotta cheese and basil into zucchini; cook until heated through, about 2 minutes.
• Return chicken to pan with zucchini mixture; stir to combine. Remove pan from heat, squeeze lemon juice over entire dish, and garnish with diced tomatoes.

LEMON PEPPER CHICKEN AND PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, melt butter with oil in large skillet on medium-high heat. Add garlic; cook and stir 30 sec. Add chicken and peas; cook 2 to 3 min. or until heated through, stirring occasionally.
• Drain pasta; stir into chicken mixture. Top with cheese and parsley.

BETTER HOMES AND GARDENS LEMON CHICKEN PASTA TOSS

Steps:

• Cook pasta according to package directions; drain. Return pasta to hot saucepan; cover and keep warm.
• Meanwhile, in a bowl toss together chicken and flour until chicken is lightly coated. In a large skillet cook and stir chicken in 1 tablespoon of the oil over medium-high heat for 6 to 8 minutes or until chicken is no longer pink. Remove chicken from pan; set aside.
• Reduce heat to medium. Add remaining oil to skillet. Add shallot and garlic; cook and stir for 1 minute or until tender. Carefully stir in broth, lemon juice, salt, and pepper. Cook, uncovered, for 2 to 3 minutes or until reduced to about 2/3 cup. Stir in chicken, capers, and parsley; heat through.
• Toss pasta with chicken mixture. If desired, serve with Parmesan cheese. Makes 4 servings.
• Lemon Shrimp Pasta Toss: Prepare as directed except substitute 12 ounces peeled, deveined shrimp for chicken. Cook and stir in skillet for 2 to 3 minutes or until shrimp are opaque.

ANGEL HAIR PASTA WITH LEMON AND CHICKEN

Steps:

• Prepare pasta according to package directions.
• Toss pasta with butter, lemon juice, parsley, marjoram and garlic powder; add chicken. Season with salt and ground black pepper.

LEMON RICOTTA PARMESAN PASTA WITH SPINACH AND GRILLED CHICKEN - COOKING CLASSY

Steps:

• Cook pasta in salted water according to directions listed on package, reserve 1 cup pasta water before draining pasta.
• Drain water (reserve 1 cup) and return pasta to pot. Set pot over medium-low heat, add olive oil and saute garlic 1 minute, then add lemon zest, lemon juice, ricotta, 1/2 cup hot reserved pasta water and parmesan and toss to evenly coat.
• Add in more pasta water as desired to thin and season with salt and pepper to taste, cook and toss, about 2 minutes, until ricotta is heated through. Toss in spinach and grilled chicken. Serve warm topped with more parmesan if desired.

CHICKEN, PASTA AND VEGGIES IN A LEMON WINE SAUCE

Steps:

• Marinade chicken in olive oil, lemon juice, oregano, salt and pepper for 1 hour.
• In a large skillet, sauté chicken in olive oil until tender, but cooked, about 4 minutes on each side.
• Remove chicken from skillet and set aside.
• In the same pan, add shallot and garlic, and sauté until shallot is translucent.
• Add flour and butter to create the roux and cook for 2 minutes, until flour is cooked.
• Add wine and chicken broth.
• Allow to bubble and reduce for 10 minutes.
• Add lemon juice and veggies, and return the chicken back to the pan and cook for a few minutes.
• Add pasta to the pan and toss with parmesan cheese and basil leaves.

TARRAGON AND LEMON CHICKEN WITH PASTA

Steps:

• Cook pasta as pack instructions. Drain.
• Stir-fry onions until soft. Add chicken and stir-fry for 10 minutes.
• Stir in remaining ingredients. Simmer for 10 minutes.
• Stir in pasta and serve.

CHICKEN, ZUCCHINI AND LEMON ZEST PASTA

Steps:

• Cook pasta until al dente, then set aside Heat the olive oil over medium heat and saute the garlic. Add the sliced zucchini and saute until slightly tender. Add all the remaining ingrediants into a large serving bowl. Add pasta and toss. Sprinkle with grated cheese and serve immediately

LEMON-GARLIC CHICKEN AND PASTA

Steps:

• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, combine lemon zest, lemon juice, water, bouillon and garlic. Cook chicken in large nonstick skillet on medium heat 3 to 4 min. on each side or until evenly browned on both sides. Stir lemon juice mixture; pour over chicken. Bring to boil; simmer on medium-low heat 5 to 6 min. or until chicken is done (165ºF).
• Drain spaghetti; place on platter. Top with chicken and sauce; sprinkle with cheese and parsley.

ANGEL HAIR PASTA WITH LEMON AND CHICKEN

Steps:

• Cook pasta according to package directions.
• Toss pasta with butter, lemon juice, parsley, marjoram and garlic powder; add chicken.
• Season with salt and ground black pepper.