Creamy Lemon Pasta With Chicken And Peas
- 20m Prep Time
- 25m Cook Time
- 25m Ready In
A creamy lemon pasta with chicken and peas, ready in 25 minutes. The dish features tender chicken, gemelli pasta, and a rich sauce made with cream cheese, Parmesan, and fresh lemon.
Ingredients
- 2 tbsp extra virgin olive oil
- 3/4 lbs boneless, skinless chicken breasts cut into 2-inch pieces
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup fresh lemon juice
- 4 cup low-sodium chicken broth
- 3/4 lbs gemelli or other short pasta
- 1/4 lbs cream cheese at room temp
- 1 cup peas thawed if frozen
- 2 tsp finely grated lemon zest
- 1/2 cup finely grated Parmesan
- 1 tbsp finely chopped tarragon
Nutrition (per serving, estimated)
Estimated based off 11 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 160 mg
- Iron: 1.46 mg
- Magnesium: 38.3 mg
- Phosphorus: 336 mg
- Potassium: 602 mg
- Zinc: 1.45 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup fresh lemon juice
- 4 cup low-sodium chicken broth
- 3/4 lbs gemelli or other short pasta
- 2 tsp finely grated lemon zest
- 1/2 cup finely grated Parmesan
- 1 tbsp finely chopped tarragon
Prepare
- 3/4 lbs boneless, skinless chicken breasts, cut into 2-inch pieces
- 1/4 lbs cream cheese, at room temp
- 1 cup peas, thawed if frozen
Let's Cook
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Step 1.
Heat 2 tablespoons extra virgin olive oil in a large deep skillet over medium-high heat. Season 12 ounces boneless, skinless chicken breasts (cut into 2-inch pieces) with ¼ teaspoon salt and ¼ teaspoon pepper. Cook the chicken until golden brown on all sides, about 4 to 5 minutes, turning occasionally. Transfer the chicken to a large bowl.
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Step 2.
Add ¼ cup fresh lemon juice to the skillet, scraping up any browned bits from the bottom. Pour the lemon juice mixture over the chicken in the bowl.
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Step 3.
Add 4 cups low-sodium chicken broth and 12 ounces gemelli or other short pasta to the skillet. Bring to a boil over high heat, then reduce heat to maintain a simmer. Cook, stirring often, for 10 minutes.
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Step 4.
Return the chicken and any accumulated juices to the skillet. Continue to cook, stirring occasionally, until the pasta is just tender, about 3 minutes.
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Step 5.
Add 4 ounces cream cheese (at room temperature) to the skillet and stir until melted and incorporated. Fold in 1 cup peas (thawed if frozen), 2 teaspoons finely grated lemon zest, ½ cup finely grated Parmesan, and 1 tablespoon finely chopped tarragon. Serve immediately.