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Chicken With Pasta and Lemon Cream Sauce

User Rating 3 Star Rating (1 Review)


Chicken and Pasta With Lemon Cream Sauce

Chicken and Pasta With Lemon Cream Sauce

Diana Rattray
This skillet chicken recipes is easy to prepare, and the combination flavors is fabulous. Serve with rotini, fusili, or a similar pasta for a great-tasting everyday meal.


  • 3 to 4 chicken breast halves
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium sweet onion, quartered, thinly sliced
  • 4 to 6 ounces Portobello mushrooms, coarsely chopped
  • 2 small zucchini, quartered lengthwise and sliced 1/4" thick
  • 3 cloves garlic, minced
  • 3/4 cup chicken broth
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons dry white wine, optional
  • 12 large basil leaves, chopped
  • 12 to 18 grape tomatoes, halved
  • 1 cup heavy cream
  • 16 ounces fusili or similar pasta, cooked and drained


Wash chicken and pat dry; cut into 1-inch pieces.

In a large skillet over medium heat melt the butter with olive oil. Add the chicken, onion, and mushrooms; cook, stirring, until onions and mushrooms are just tender and chicken is lightly browned. Add the zucchini, garlic, and chicken broth; bring to a simmer. Cover and cook for 8 to 10 minutes, or until zucchini is just tender. Add lemon juice and zest and wine; cook, uncovered, for 5 minutes. Add chopped basil, tomatoes, and cream; cook for 2 to 3 minutes longer. Serve over hot cooked pasta.
Serves 4 to 6.

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User Reviews

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 3 out of 5
great with a lil changes, Member angel070472

its a lil bland so i added italian seasonings and salt. also, i would recommend that the pasta be mixed with the sauce/meat an hour before hand so the pasta will absorb some of the liquid. I wanted a thicker sauce

0 out of 3 people found this helpful.

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