One Pan Lemon Chicken Pea Pasta
One Pan Lemon Chicken Pea Pasta
Ingredients
- 2 chicken breasts, cubed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1 lemon, juiced
- 12 ounces pasta, short cut pasta like penne or rotini
- 1/2 cup Parmesan cheese, grated
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Cut the chicken breasts into 1-inch cubes. Season the chicken pieces generously with salt, black pepper, and garlic powder.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken to the hot pan and sear until cooked through and lightly browned on all sides, about 5-7 minutes. Remove the cooked chicken from the pan and set it aside.
⏱️ 7 min
- 3
Add the remaining 1 tablespoon of olive oil to the same pan. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
Pour in the chicken broth and heavy cream. Squeeze in the juice of the lemon. Stir to combine.
⏱️ 2 min
- 5
Add the pasta to the pan, ensuring it is mostly submerged in the liquid. Bring the mixture to a boil, then reduce the heat to medium-low, cover the pan, and simmer for 10 to 12 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
⏱️ 12 min
- 6
Remove the pan from the heat. Stir in the grated Parmesan cheese and frozen peas. Return the cooked chicken to the pan.
⏱️ 2 min
- 7
Stir all ingredients together until well combined and the peas are heated through. If the sauce is too thick, add a splash more chicken broth or water until desired consistency is reached.
⏱️ 1 min
- 8
Garnish with fresh chopped parsley before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan Lemon Chicken Pea Pasta
- 2 chicken breasts, cubed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1 lemon, juiced
- 12 ounces pasta, short cut pasta like penne or rotini
- 1/2 cup Parmesan cheese, grated
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Cut the chicken breasts into 1-inch cubes. Season the chicken pieces generously with salt, black pepper, and garlic powder.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken to the hot pan and sear until cooked through and lightly browned on all sides, about 5-7 minutes. Remove the cooked chicken from the pan and set it aside.
⏱️ 7 min - 3
Add the remaining 1 tablespoon of olive oil to the same pan. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Pour in the chicken broth and heavy cream. Squeeze in the juice of the lemon. Stir to combine.
⏱️ 2 min - 5
Add the pasta to the pan, ensuring it is mostly submerged in the liquid. Bring the mixture to a boil, then reduce the heat to medium-low, cover the pan, and simmer for 10 to 12 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
⏱️ 12 min - 6
Remove the pan from the heat. Stir in the grated Parmesan cheese and frozen peas. Return the cooked chicken to the pan.
⏱️ 2 min - 7
Stir all ingredients together until well combined and the peas are heated through. If the sauce is too thick, add a splash more chicken broth or water until desired consistency is reached.
⏱️ 1 min - 8
Garnish with fresh chopped parsley before serving immediately.
⏱️ 1 min