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Treat your tastebuds to the perfect balance of creamy, zippy, and satisfying flavors with this quick and tasty Chicken and Lemon Pasta. Featuring tender chicken, al dente pasta, fresh basil, sweet peas, and a burst of fresh lemon all enveloped in a rich, velvety sauce. Ready in 30 minutes with just one pot and 9 basic ingredients, it’s the perfect recipe to satisfy your cravings – without spending hours in the kitchen.
“I made this tonight and definitely wasn’t disappointed!!! One of my new favorite dishes!!! Thank you!!!”
– Jennifer
Update: This recipe was originally published in April 2017. I made updates to the article below to include more information about lemon chicken with pasta.
Hi, friends! In honor of making the start of the week as quick and painless (and delicious) as possible, we are going be whipping up a super-fast, fantastically-flavorful pasta. Because, I don’t know about you, but something about oodles of deliciously creamy noodles just make a Monday feel less like, well, a Monday.
Table of Contents
About this chicken and lemon pasta
Also known as: easy-PEAsy pasta! See what I just did there?
This lemony chicken pasta recipe features tender, succulent slices of chicken and silky strands of al-dente linguine tossed in a rich, creamy sauce with notes of lemon, pops of herbaceous basil and a generous sprinkling of vibrant sweet peas. This creamy pasta is kind of like cozy winter-fan-favorite chicken alfredo meets bright spring and summer vibes all in one pot.
This dish is everything you want in a pasta and more! It’s ludicrously creamy. And, it’s outrageously dreamy. But, it’s also lightened up since we are using half-and-half mixed with broth, instead of just straight heavy cream.
Oh, and did I already mention that all this heavenly, healthier deliciousness is all made in just one pot!? JUST.ONE.POT! And, if all that jazz wasn’t enough to make your skirt fly up, this pasta can be ready, from prep to finish, in 30 minutes or less!
Basically, this pasta is insane in the very best way. Trust and believe, you absolutely need this easy, breezy one pot pasta recipe in your life!
If you’re looking for more creamy, rich one pot pastas, try this recipe for smoked salmon and pasta or pasta with Philadelphia cheese next.
Why you’ll love this recipe
- Nine ingredients and One Pot. Made in one pot with 9 simple ingredients (not counting pantry staples such as oil, salt and pepper), this creamy lemon chicken with pasta doesn’t require any fancy equipment or trips to specialty grocery stores.
- Ready in Under 30. With just a few straight-forward steps you can have dinner on the table in 30 minutes or less!
- Rich, Creamy, Zippy Flavor Even Picky Eaters Love. This recipe for chicken lemon pasta is undeniably rich and creamy with the most delicious tart lemon and herbaceous flavors.
- Easy to Customize. This recipe is incredibly flexible and easy to customize. Try adding spinach or mushrooms to sneak in more vegetables. Or add bacon or pancetta to this lemony chicken pasta for the meat lovers in your family.
Recipe testimonials
Here’s what readers are saying about this ultra-creamy lemon pasta with chicken!
- “Really tasty! I used a rotisserie chicken and it was really easy and delicious!” –Bloomingmama
- “Turned out amazing!” –Teri
- “Really good recipe. I made a few changes, added spinach and basil, but mostly kept to the recipe. My whole family ate it, even the picky ones.” –Amy
- “[I] loved it! I replaced 1 cup of chicken broth with 1 cup of white wine. Gives it more flavor.” –Veronica
Ingredients for lemon basil chicken pasta
You only need 9 simple ingredients to create the most luscious, drool-worthy lemony pasta with tender chicken!
- Chicken: You need 1 pound of raw chicken breast for this recipe. I recommend cutting the chicken into strips about 3/4-inch wide; however, you can also dice the chicken if you would like!
- Butter: I like using unsalted butter for sautéing, but you can swap in olive oil for rich flavor.
- Shallots: One large shallots add a touch of delicate, slightly sweet onion flavor!
- Garlic: Two cloves of fresh garlic provide a distinctive, punchy taste. Make sure you use fresh garlic, not the minced variety sold in a jar.
- Flour: 1 tablespoon of all-purpose flour helps thicken the creamy sauce.
- Broth: Reduced sodium chicken broth helps to create the pasta sauce. You can substitute chicken stock or vegetable broth if you prefer. If you prefer a more complex flavor, swap some (1/2 to 3/4 cup) of the broth for dry white wine.
- Cream: 1 1/2 cups of half-and-half give the pasta sauce a creamy, luxurious mouthfeel!
- Pasta: This recipe calls for linguine pasta. However, you can use any variety of long dry pasta you love – just keep in mind you will need to adjust the cook time accordingly. I recommend breaking the pasta in half as it makes the pasta much easier to stir and serve once fully cooked.
- Peas: Sweet baby peas or petite peas will provide the best subtly sweet tasting flavor! This recipe uses frozen peas, so make sure you thaw the peas under cool running water and drain them well before using!
- Basil: Aromatic fresh basil leaves add the perfect hint of herbaceous sweetness to this dish!
- Lemon: You need fresh lemon juice and zest for this recipe. The lemon flavor isn’t overpowering, it provides the perfect touch of zippy, tart flavor. If you prefer a stronger lemon flavor, please feel free to add more lemon!
- Cheese: I like to use freshly grated Parmesan cheese, however you can also use Pecorino Romano. Both will add a delicious saltiness to the dish. Pecorino will lend a nuttier flavor.
Recipe variations
Looking to customize this lemony chicken pasta recipe? No problem what-so-ever. I encourage you to make this one pot pasta your own:
- Swap Chicken for Shrimp or Salmon. If you’re in the mood for seafood, swapping the chicken for shrimp or salmon makes for a fantastic, elegant variation.
- Super Fast Pasta. Swap out the raw chicken and use leftover lemon roasted whole chicken instead – just skip step 1 of the recipe.
- Add Extra Veggies for More Color and Nutrition. This chicken peas pasta is the perfect base for getting creative with your favorite veggies. Try wilting spinach or kale right into the sauce. Or, try adding roasted artichokes or sliced sautéed mushrooms.
- Add a Kick with Spicy Ingredients. For those who enjoy a little heat, toss in a pinch of crushed red pepper flakes while sautéing the garlic, or stir in some fresh diced chili peppers for a bolder, spicier version of creamy lemon chicken with pasta.
- Make it Extra Cheesy. If you are looking for an over-the-top pasta, try folding a little crumbled goat cheese or softened, cubed cream cheese into the cream sauce for a tangy twist and even richer flavor.
- Toss it with Crispy Bacon. For the best taste and texture, use freshly cooked, crispy bacon cut or crumbled into large pieces. I recommend you stay away from those teeny-tiny bacon bits as they tend to get totally lost in this creamy pasta dish.
- Use Different Herbs. Fresh herbs are a wonderful way to increase the flavors and aromas in this lemon cream sauce. Try tossing in fresh parsley, thyme, rosemary, and/or oregano to add herbaceous freshness to this chicken with lemon pasta.
If you love everything lemon and chicken, be sure to try these delicious recipes next: Ground Chicken Stir-Fry, Grilled Lemon Chicken Skewers, and Chicken Rosemary Skewers with Lemon Sauce.
Follow these expert tips to ensure the best success!
- Choose the Right Skinless, Boneless Chicken Cut for You. Chicken breasts cook quickly and remain tender, but thighs are a great option if you prefer a richer, more flavorful piece of meat. Just make sure to cut the chicken into even-sized pieces to ensure it cooks uniformly in the pan.
- Sear the Chicken Properly. A good sear is key to building flavor in this chicken and lemon pasta. Make sure you don’t crowd the pan and sear until golden brown for a delicious caramelized.
- Proper Peas. If you’re using frozen peas, make sure to thaw them before using. Simply place them in a colander and run them under cold water for a couple minutes.
- Use Fresh Lemon for Maximum Flavor. The lemon zest contains the oils that bring a fragrant, aromatic punch to the sauce, while the juice adds that perfect citrusy balance. Be sure to zest the lemon before juicing it, as it’s easier to zest when whole.
- Use the Right Pan for the Job. When making a one-pot dish like this lemon basil pasta with chicken, using the right pan is crucial. A wide, heavy-bottomed skillet with straight sides allows the chicken to sear evenly and creates enough room for the pasta to cook and soak up the sauce. For the best results, opt for a cast-iron or stainless-steel pan for even heat distribution.
- Cook the Pasta Al Dente. For the perfect texture, cook your pasta until it’s al dente—tender but with a slight bite. The pasta will continue to cook in the sauce, and you want it to absorb all the creamy, lemony goodness without becoming mushy.
- Don’t Overcook the Cream. Let the cream sauce simmer gently. Don’t boil as it can cause the sauce to separate and lose its smooth texture.
- Garnish for Extra Freshness. Before serving, top your lemon basil chicken pasta with a few more fresh basil leaves, a squeeze of lemon juice, an extra sprinkle of Parmesan, and a dash of freshly cracked black pepper to enhance the overall flavor of the dish.
Step-by-step photos: this recipe at home
(Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page.)
FAQs: frequently asked questions
Can I use chicken thighs instead of chicken breasts?
Absolutely. If you prefer the juicer, meatier flavor of dark meat chicken, feel free to use skinless, boneless chicken thighs to make this basil chicken lemon pasta recipe. Just make sure you drain or blot the excess fat from the pan after browning them.
What type of pasta is best for this recipe?
The beauty of lemon basil chicken pasta is that it works with almost any pasta shape. While I prefer twirly linguine noodles, fettuccine and spaghetti are other classic choice, and shorter pastas like penne or farfalle (bow-tie pasta) will work as well. Just make sure to cook the pasta until it’s just al dente so it absorbs all the delicious lemony cream sauce without becoming mushy.
What can I use instead of basil?
Fresh basil lends a beautiful sweet herbaceous flavor to this lemon basil pasta with chicken. However, if you don’t have fresh basil on hand you can use other fresh herbs like parsley, oregano, or thyme. Or, you can consider arugula which also offers a slightly peppery kick, making it a great substitute. And, if you’re out of fresh herbs, dried basil can work in a pinch, though you’ll want to use less (one third the amount) since dried herbs are more concentrated in flavor.
Can I add other vegetables to the recipe?
Absolutely! This recipe for lemon chicken pasta is very versatile, and adding extra veggies can enhance both the flavor and the nutrition value.
Try tossing in cherry tomatoes, sliced artichoke hearts, chopped asparagus spears, or finely chopped broccoli to add more texture and color. And, zucchini, spinach, or arugula also work beautifully, if you’re looking to add a fresh, light component to the dish. Just make sure to cook any firmer veggies like broccoli until tender before mixing them into the pasta.
How do I prevent the sauce from curdling?
To keep your white pasta sauce smooth and creamy, be mindful of the heat when adding dairy. Once you add the cream, bring the contents to a slow boil or rapid simmer. And, AVOID bringing the contents to a full, rapid boil as this can cause the sauce to separate and the cream curdle.
Can I make this dish gluten-free?
Yes, you can easily make this chicken and lemon pasta gluten-free by swapping out regular pasta for gluten-free pasta. Look for gluten-free pasta made from rice, corn, or chickpeas, which can still absorb the creamy sauce and provide a great texture. And, be sure to check the package directions for cooking times, as gluten-free pasta may cook a little faster or slower than traditional pasta.
Can I make this dish ahead of time?
It’s best to enjoy this recipe for creamy chicken pasta fresh, immediately after it is made. However, you can sear the chicken ahead of time and store it in an airtight container in the fridge if you’re looking to save a few minutes.
This easy one pot lemony chicken with pasta needs to grace your dinner table. It’s ridiculously delicious, absurdly easy, and I KNOW you’re going to LOVE it!
Until Thursday, friends, cheers!
Cheyanne
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More one pot chicken pasta dinner!
Love a delicious pasta dinner – minus the mess? I’ve got you! Be sure to try these one pot pasta and chicken dinners next:
Chicken and Lemon Pasta
Equipment
- 1 Large Straight-Sided Skillet OR Dutch Oven OR Large Pot
Ingredients
- 1 Pound Boneless Skinless Chicken Breasts – sliced into 3/4-1'' wide strips
- 2 TBS Unsalted Butter – DIVIDED
- 1 large Shallot – finely diced
- 2 Cloves Garlic – minced
- 1 TBS All Purpose Flour
- 2 Cups Chicken Broth
- 1 ½ Cups Half-and-Half
- 8 ounces Linguine – broken in half
- 1 ¼ Cup Peas – (thawed if frozen) (SEE NOTES)
- 1 bunch fresh Basil – 1 large sprig left whole, the rest chiffonade (thinly sliced)
- 1 Lemon – zest and juice
- ½ Cup Parmesan Cheese – grated, plus more for serving
- as needed Kosher Salt and Fresh Ground Pepper
- Optional Garnishes: Lemon Slices, Crushed Red Pepper Flakes
Instructions
- Cook Chicken: Melt 1 tablespoon of butter in a Dutch oven, large straight-sided skillet, or large pot, over medium-high heat. Once the butter is melted, add the chicken and season generously with salt and pepper. Cook the chicken, stirring occasionally, until golden brown on all sides, but NOT cooked through, about 4-6 minutes total. Use a slotted spoon to remove the chicken to a plate and set the plate aside.(Note: The chicken will continue to cook in step 4 of the recipe. Do not overcook the chicken here!)
- Sauté Aromatics, Then Add the Flour: Add in the remaining tablespoon of butter to the same pan. Once melted, add in the shallot and season with salt and pepper. Cook, stirring occasionally, until softened, about 2 minutes. Add in the garlic (and crushed pepper flakes if using) and cook, stirring, until fragrant, about 1 minute. Sprinkle the flour over the shallots and garlic. Cook, stirring constantly to cook out the raw flour taste, for another minute.
- Add Chicken Broth, Then Cream: Slowly pour the chicken broth to the pot while whisking constantly Then, add the half-and-half and stir to combine.
- Add Chicken, Pasta, and Basil: Add the chicken back to the pot, along with the dry pasta, and a large sprig of basil. Bring the contently to a slow boil, stirring occasionally.Once slowly boiling, immediately reduce the contents to a simmer.
- Cover and Cook: Cover the pan and let the pasta cook for 10-15 minutes, or until the pasta is just al dente. Uncover the pan and use tongs to remove the sprig of basil and discard it.
- Add in the Peas and Lemon, Followed by Parmesan and Basil: Stir the peas, lemon juice, and lemon zest into the pasta.Cook, stirring occasionally, for an additional minute. Add the parmesan and chopped basil to the pan and stir to combine. Taste the lemon chicken pasta and adjust for seasoning with salt and pepper.
- Garnish and Serve Lemon Pasta and Chicken: Garnish the lemon chicken pasta with crushed red pepper flakes, more parmesan cheese, and slices of lemon if using. Serve immediately while warm and enjoy!
Video
Notes
- Peas. If you’re using frozen peas, make sure they are thawed. To quickly thaw frozen peas, simply place them in a colander and run them under cold water for a couple minutes.
- Parmesan. I highly recommend fresh grated parmesan for this (and any) recipe. That stuff in a green can not only tastes weird, but it also does not seamlessly melt into the pasta and become silky smooth like fresh grated parmesan does. Just make sure you use the smallest holes on your box grater for this.
- Red Pepper Flakes. If you like your pasta with a little heat, add ½ – 1 teaspoon (or more!) of crushed red pepper flakes to the pan with the garlic.
- Lemon. If you want a strong lemon flavor in this dish, use the zest and/or just of 2 lemons instead of one. Just a warning, the zest will yield a stronger lemon flavor than the juice.
- Seasoning. I strongly recommend you continue to lightly season this dish with salt and pepper as you go. (i.e. season the chicken, then season the shallot, the half-and-half mixture, etc.) Pastas with creamy based sauces require a good amount of salt to really make all the flavors sing.
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Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
Nutrition
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beth
FINALLY got around to making this last nite (it’s been in my endless ‘to try’ pile and it was soooo good! i love how you cook the pasta in the same pan so there’s less of a mess. And there were leftovers which also makes me happy!
Angie
OMG this dish was AMAZING!
I omitted peas and used half a red onion and mushrooms with a whatever leftover Spinach I had left.
Cut up a bunch of fresh basil to it and fresh, shaved parmesan cheese on top to melt.
Definitely a recipe I’ll be making again and again. Thank you!
Cheyanne
Hi Angie,
I’m honored you decided to try this pasta recipe and absolutely THRILLED you enjoyed it so much! I’m so happy to hear you were able to easily customize it to suit your needs.
Thank you so much for coming back and leaving a review – your kind words made my day! Cheers to you and warm wishes for a wonderful weekend.
Best,
Cheyanne
Anais
I have to admit – I saw the picture in the profile and thought “what does this cute little girl know about good cooking?” Well, she knows how to make a damn good dish. I loved this. Make your own noodles and use spinach or mushrooms instead of peas and you have a restaurant quality dish. I didn’t feel like cooking tonight but I was crazing pasta and couldn’t find a local place that delivered something good enough so I found this recipe and went for it and I’m SO glad I didn’t order out. Thanks for sharing the recipe. 🙂
Cheyanne
Hi Anais,
I’m honored you decided to give the recipe a try and absolutely thrilled you enjoyed it!! I love your substitution ideas – yummy! Thank you so much for coming back and leaving a review (and a kind one at that!)! Cheers and warm wishes for a wonderful day! 🙂
Megan
This is a new family favorite! And a fantastically adaptable recipe – I didn’t have the exact ingredients, but as mentioned, you can sub in what you have and it will turn out great. Can’t wait to make it again!
Sharon
I made this recipe and used 1 cup of the low sodium chicken stock and 1 cup of sauvignon blanc. I also added sliced crimini mushrooms when sauteing the garlic. I added 2 cups of Half and Half since I added the mushrooms and so glad I did. It turned out fantastic! Thank you for the recipe.
Sara H
I’m an avid cook but have NEVER taken the time to comment on a recipe before…until now. This is SO DARN GOOD! Holy moly it’s good. I added baby portabella mushrooms and bacon. Think next time I’ll try adding roasted red peppers or sun dried tomatoes and feta along with the bacon and mushrooms. My family ate every last bite. SO GOOD and very very easy to make. Thank you for this!!
S Parran
I guess this is basically a chicken al fredo. But, it was delicious. Love the fact that it is one dish ready. The liquid proportions were perfect. Left to sit for a few minutes and it thickened up perfect.
ashok
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
MichelleC
So good and so easy! I didn’t have any 1/2 n 1/2 so I used evaporated skim milk in its place. My kids AND my husband loved it – so that makes it a big winner!
Cheyanne
Hi Michelle,
I’m absolutely thrilled everyone (kids AND husband!!!) enjoyed this pasta!! Your comment made my day! And, I’m so happy to hear you were able to use evaporated skim milk without any problem! Thank you so much for coming back and letting me know how everything went over! Cheers! 🙂
Pascal Charbonneau
Probably the easiest and best pasta dish we’ve ever had. This is going to be a weekly thing now!
Cheyanne
Hi Pascal! I’m so thrilled you loved the pasta and found the recipe easy to make!!! Thank you so much for coming back and letting me know how it went over! Cheers!! 🙂
Bethany Brown
This was incredible. We followed the notes and added extra lemon and the red pepper flakes, because why not, and my husband, myself , and two kids were fighting to get the last bites. And it was so easy. Thanks for making dinner tonight a winner and a keeper!
Cheyanne
Hi Bethany,
I’m absolutely thrilled you and your family enjoyed this pasta!! And, I’m so happy to hear you found the recipe easy to prepare! Thank you so much for coming back and letting me know how everything went over! Cheers! 🙂
Margaret Grayson
Hey,
I’m going to make this tonight……with the shelter in place order here in California I’d like to avoid going to the market if possible. I don’t have basil. Substitute suggestions anyone?
Cheyanne
Hi Margaret,
You can skip adding the sprig of fresh basil in step 2 of the recipe. Then, substitute 1/3 to 1/2 cup of fresh herbs such as parsley, chives, tarragon or mint (or a combination of a few). Just finely chop them before you add them to the pasta. Please note that tarragon and mint are stronger herbs than basil, parsley or chives, so you may want to scale back on the amount if you use those.
Also, if you don’t have access to any fresh herbs, you can use dried herbs (1 teaspoon dried herb = 1 tablespoon fresh herbs).
I hope you stay safe and healthy during this time! Cheers!
Heather
This recipe was really good. I actually used 2% milk which was fine but I had to reduce the liquid a little longer. Also I added some cream cheese to make it creamier. It was delicious. Thanks for sharing
Cheyanne
Hi Heather,
I’m thrilled you enjoyed this recipe! And, I’m happy to hear 2% milk worked out well for you! I love your addition of cream cheese – that sounds absolutely delicious!!! Thank you so much for coming back and letting me know how everything went over!
Cheers and warm wishes for a wonderful New Year,
Cheyanne
Kelly Lawrence-Keithley
Hi there!
I am very excited to make this! Can I replace some of the chicken broth with white wine?
I’ll look forward to hearing from you! Thanks!
Cheyanne
Hi Kelly,
While I have only made this recipe as written, I see no reason why you can’t substitute a little white wine! That actually sounds delicious!!! I’ll have to try that next time I make this (so thank you for the suggestion!!)! Let me know if you have any questions! Cheers! 🙂
Austin H
If you haven’t made this yet you’re wrong. We put it in { The Book } after the first go. Amazing flavors!!
Pamela
I love things that only require one pot this was delicious!
Kameron
How do I make this for 16 people?
Cheyanne Bany
Hi Kameron,
If you hover over (place your mouse over) the number of servings at the top of the recipe you can adjust the number of servings up or down, which will in turn adjust the ingredients needed to feed “x” amount of people.
Ashley
I made this tonight. I did not use the peas but added sundried tomatoes instead. It was AMAZING!!! Thank you for this recipe!
Cheyanne Bany
Hi Ashley! Sundried tomatoes sound like an amazing substitution!! I’m thrilled you enjoyed the pasta! Thank you so much for coming back and letting me know how it went over! Cheers!
Marita Tedder
I am going to make this tonight. I think I’ll add sundried tomatoes. Ilove them and already them in the fridge.
Donna
Hey Cheyanne! This was amazing, but as a fairly amateur cook, I’m not sure whether the sauce should have been thicker than mine was. When I checked it at ten minutes, the pasta was al dente. But the sauce was a little drippy as opposed to thick like an Alfredo. Should I have continued to cook to thicken it? Or is that the way it was supposed to be?
Cheyanne Bany
Hi Donna,
I’m glad you enjoyed this pasta, even though it was drippy, which it was not supposed to be. It should be a creamy sauce, similar to an homemade alfredo (not the stuff in a jar). There are a few things that could have gone wrong to cause the sauce to be thin:
-Did you add the correct amount of flour?
-Did you add too much broth or half-and half?
-Did the liquid come to a boil before reducing to a simmer?
-Was the sauce simmering when it was covered or was the heat too low?
All of these factors can attribute to a thin sauce. With that said, yes you could have continued to cook it a little longer, but not so long that the pasta is over-cooked. As well, the sauce should have thickened a bit as it stands. I hope some of these notes help for the next time!! I’m always here if you have more questions!
Oh! I almost forgot, there is a recipe video included in this post that shows the entire process of making this pasta and how it looks once completed. Hopefully that helps a little in clarifying everything for you. 🙂
All the best,
Cheyanne
Camille
Delicious! I cut the half and half and butter in half, and made it up with chicken stock, and did not think we sacrificed any creaminess. I’d hoped for leftovers for lunch but nope– family scarfed the whole thing.
Cheyanne Bany
Hi Camille,
I love your substitutions to cut some of the fat and calories! I’m thrilled you guys enjoyed this dish! Thank you so much for coming back and letting me know how it went over! Cheers!
Brendi
I’ve tried this many times and it’s absolutely delicious!! Each time I followed the recipe exactly.
A question, can this be made with skim or 1% milk instead?
Cheyanne Bany
Hi Brendi,
First of all, I am so thrilled you enjoy this pasta as much as we do! As for your question, in all honesty, I’ve never tried to make this with anything other than half-and-half or full heavy cream. With that said, I would definitely stay away from skim milk, because you are going to end up with a thin, watery sauce. You can certainly try 1% milk if you would like! I’d assume your pasta will lack the same flavor and creamy texture as using half-and-half… but with that said, I always encourage people to make my recipes their own! Good luck and let me know how it goes if you try the substitution! Cheers and thank you so much for stopping by!
Brendi
I’m going to try tonight and will let you know how it goes with 1% 🙂
Cheyanne Bany
Fantastic!! Sending you all the happy kitchen vibes!
Toni Anderson
I am a diabetic and I use canned evaporated skim milk, which has a thick consistency of cream and works great! Just thought I would offer that up!
Kels
I love a one pot dinner and I think I’d eat cardboard if it had enough lemon flavor so this was right up my alley. Easy PEA-sy for sure! 🙂
Danielle
This has totally left me drooling. I’m pretty much in love with anything lemon, and adding cream and pasta to it? Sold. And only dirtying one pot is awesome! Awesome recipe!!
Mani
I love one pot meals, this was perfect for spring!
Agness
This is a delicious recipe, Cheyanne! Yummy!