Tuesday, January 5, 2010

Lemon Cream Pasta with Chicken

Okay, so I kid you not when I say that this pasta is absolutely DIVINE! It may just be the BEST PASTA I HAVE EVER HAD!! It is creamy, cheesy, lemony, and completely delicious. And it was very easy to prepare. This is definitely my new favorite recipe!

Courtesy of mykitchencafe.blogspot.com and allrecipes.com

3 cups cubed Lemon Garlic Chicken (see below)
1 ts garlic powder
1/2 ts black pepper
4 (14.5 oz) cans chicken broth
1/2 c lemon juice
1 (16oz.) pkg rigatoni
2 c heavy cream
2 ts lemon zest
1/2 c parmesan

In large saucepan, season chicken broth with garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 min.
Stir cooked chicken into cooked pasta, along with cream, parmesan cheese, and lemon zest. Cook on low heat for 5 minutes, stirring constantly. Let stand 5 minutes off heat. Stir well before serving.

Lemon Garlic Chicken

3 Tb lemon juice
3 Tb olive oil
1 ts minced garlic
1 ts salt
1/4 ts pepper
1/2 ts oregano

Mix all ingredients and put in a ziploc bag. Marinade chicken overnight. Or, if cut into small piece, 5-6 hrs. Cook in a frying pan or grill before adding to pasta.


  1. "MMM, that sounds good....I'll have that."
    Name that movie!