Description
A bright and comforting pasta dish featuring a creamy lemon sauce and tender chicken, perfect for weeknight dinners or entertaining guests.
Ingredients
- 3 cups cooked rotisserie chicken, shredded
- 8 oz pasta (fettuccine, penne, or your favorite)
- 2 cups heavy cream
- 1/4 cup lemon juice (freshly squeezed preferred)
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Optional: 1/2 cup grated Parmesan or Pecorino, pinch of red pepper flakes, 2 cups baby spinach or 1 cup frozen peas
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta to just al dente according to package directions. Drain and reserve 1/2 cup of the pasta water.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30–45 seconds until fragrant. Do not brown.
- Add the shredded chicken to the skillet. Stir and heat for 1–2 minutes until warmed through.
- Pour in the heavy cream, lemon juice, and lemon zest. Stir to combine. Reduce heat to medium-low.
- Let the sauce simmer gently for 3–5 minutes until it thickens slightly. Stir occasionally.
- Season the sauce with salt and pepper. Taste and adjust lemon or seasoning as needed.
- Add the cooked pasta to the skillet. Toss to coat, adding reserved pasta water a tablespoon at a time if the sauce needs loosening.
- Remove from heat. Stir in Parmesan if using, then sprinkle with chopped parsley. Serve immediately.
Notes
For a dairy-free version, use full-fat coconut milk or cashew cream and omit Parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian