Lemon Pepper Pasta Chicken
Light creamy lemon sauce tossed over pasta, chicken, and veggies. An easy chicken dinner the family will love!
Ingredients
- 12 oz dry pasta penne or rotini (about 4 cups dry)
- 1 Tbsp olive oil
- 2 pounds boneless skinless chicken breasts, cubed
- 1 ½ tsp lemon pepper seasoning
- 3 cloves garlic minced
- 1 cup chicken broth
- 4 ounces Neufchatel cream cheese I prefer this lower fat variety for this recipe, it is creamier.
- 2 Tbsp lemon juice fresh is best
- 1 tsp fresh lemon zest or more!
- 2 Tbsp parmesan cheese
- ½ tsp salt
- ¼ tsp pepper
- ⅔ cup shredded carrots
- 1 cup frozen peas
Instructions
- Cook pasta in salted boiling water according to directions on package.
- Meanwhile, cut the chicken into cubes, then sprinkle with the lemon pepper.
- Heat the oil in a large skillet over medium heat. Add the chicken and cook until browned, an juices run clear.
- Remove chicken from pan and keep warm. Add broth, cream cheese, lemon juice, zest, parmesan, salt, and pepper to the skillet. Cook and stir till cream cheese and parmesan are melted.
- Add drained pasta, chicken, carrots, and peas to the skillet. Turn heat to medium low; cook and stir till heated through.
- Garnish with additional grated parmesan cheese if desired.
Nutrition
Serving: 1gCalories: 481kcalCarbohydrates: 50gProtein: 43gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 109mgSodium: 624mgPotassium: 865mgFiber: 4gSugar: 5gVitamin A: 2728IUVitamin C: 15mgCalcium: 86mgIron: 2mg
Tried this recipe?Let us know how it was!