Pasta night is my favourite night. So many options other than just your plain tomato sauce! This creamy lemon chicken pasta is INSANE. Lemon, garlic, parmesan goodness. You can even omit the milk and just add pasta water if you’re looking to go dairy-free. Check out the recipe below.

LEMON GARLIC CHICKEN PASTA

Serves: 2-3

INGREDIENTS

8-10 oz pasta of your choice

2 boneless chicken breasts or 3 chicken thighs, cubed

Salt and pepper, to taste

1 TBSP olive oil

3 cloves garlic, minced

1/2 tsp red pepper flakes, optional

1/4 cup cherry tomatoes, diced 

1/4 cup milk of choice (can also use heavy cream or just pasta water)

1/2 tsp dried basil 

1/2 tsp dried parsley

1/2 lemon, juiced

Freshly grated parmesan cheese

INSTRUCTIONS

  1. Season chicken with salt and pepper. Heat olive oil in a large skillet or pan. Add the chicken and cook until browned and cooked through. While chicken is cooking boil water for pasta and cook pasta. 
  2. Remove chicken from pan and set aside. Add a drizzle of olive oil to the pan and add minced garlic. Add freshly cracked pepper and red chilli flakes, cook until fragrant. Add chopped tomatoes and cook for 1 minute, once softened, add in the milk. Let simmer and reduce. 
  3. Add a spoonful of pasta water to help the sauce thicken. Add chicken back into the pan, then add dried basil and parsley, and more salt and pepper, to taste. 
  4. Once pasta is cooked to your liking, add pasta to the sauce and cook for 2 minutes until sauce thickens and pasta is fully coated.
  5. Shut off the heat and add lemon juice and parmesan. Plate and add more pepper and parmesan as desired!

Enjoy!

Xo

A