Lemon Chicken & Pea Gemelli
5m prep 15m cook 20m ready
A quick and creamy lemon chicken pasta with peas and tarragon, ready in 20 minutes.
Ingredients
- 2 tbsp extra virgin olive oil
- 12 oz boneless, skinless chicken breasts cut into 2-inch pieces
- Kosher salt and pepper
- 1/4 cup lemon juice
- 4 cup low-sodium chicken broth
- 12 oz gemelli or other short pasta
- 4 oz cream cheese at room temperature
- 1 cup peas thawed if frozen
- 1/2 cup Parmesan cheese finely grated
- 2 tsp lemon zest grated
- 1 tbsp fresh tarragon finely chopped
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 163 mg
- Iron: 1.54 mg
- Magnesium: 41.6 mg
- Phosphorus: 367 mg
- Potassium: 592 mg
- Zinc: 1.41 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 tbsp extra virgin olive oil
- Kosher salt and pepper
- 1/4 cup lemon juice
- 4 cup low-sodium chicken broth
- 12 oz gemelli or other short pasta
Prepare
- 12 oz boneless, skinless chicken breasts, cut into 2-inch pieces
- 4 oz cream cheese, at room temperature
- 1 cup peas, thawed if frozen
- 1/2 cup Parmesan cheese, finely grated
- Grate 2 tsp lemon zest
- 1 tbsp fresh tarragon, finely chopped
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 each kosher salt and pepper. Cook the chicken until golden brown on all sides, 4 to 5 minutes, then transfer to a large bowl.
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Step 2.
Add ¼ cup lemon juice to the skillet and scrape up any brown bits from the bottom. Pour the lemon juice 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, then reduce the heat and simmer, stirring often, for 10 minutes.
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Step 4.
Return the chicken and any accumulated juices to the skillet. Continue cooking until the pasta is just tender, about 3 minutes more.
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Step 5.
Add 4 ounces cream cheese (at room temperature) to the skillet, stirring until melted. Fold in 1 cup peas (thawed if frozen), ½ cup finely grated Parmesan cheese, 2 teaspoons grated lemon zest, and 1 tablespoon finely chopped fresh tarragon. Serve immediately.
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