This creamy-dreamy ONE pot pasta is fast, fabulous and packed with flavor! Loaded with chicken, basil, peas, and ready from prep to finish in 30 minutes or less, this chicken pasta is perfect for busy weeknight dinners!
Today we are going to completely skip all the small talk and get right down to the food.
Mostly because Monday’s are a drag, and I’m just not feeling all the wind-baggy nonsense.
But also (if I’m being honest), because I don’t have anything witty to say. Shocking, I KNOW. 😇
So today we are going to focus ALL our attention on PASTA! (Again) 🙊
Because, I’m fairly certain oodles of carb-y noodles are MUCH cooler than hearing (errr reading) me flap my jaws.
And, in honor of a quick and painless post, we are also going to keep todays dish supa’ fast.
And, fantastically fabulous.
And, made in just ONE POT.
One Pot Creamy Lemon Chicken Pasta with Basil & Peas
Also known as easy-PEAsy pasta! <– See what I did there? I know, I’m lame… I just can’t help myself. But, I’m hoping we can still be friends. 😉
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 pasta is kind of like chicken alfredo meets spring all in one pot.
It’s ludicrously creamy.
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 all this heavenly, healthier deliciousness happens in just one pot?
JUST.ONE.POT! <– Sorry (not sorry) for yelling, but seriously. You guys. One pot! As in UNO!
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.
And you NEED to get this in your life.
How to Make it:
First you are going melt a smidgen of butter in a large deep sided skillet, or Dutch oven. (I personally like to use my 3 ½ quart cast-iron braiser for this dish. This isn’t an ad, I’m just telling the truth.)
Add in the slices of chicken and generously season with salt and pepper. Cook the chicken until it is golden brown on all sides, but not cooked completely through. Remove the chicken to a plate and set aside. Don’t look at me sideways, you won’t be eating raw chicken! You will be adding the chicken back to the pot later. You are just browning the chicken right now for color. Because golden brown = DELICIOUS.
Add the shallots to the pot, followed by the garlic, and cook until softened and fragrant.
Add in the flour and cook, stirring, for a minute or so. You just want to cook out the raw flour taste.
Add in the chicken broth and half-and-half, whisking to combine.
Next, add back in the chicken, along with the pasta and a large sprig of basil.
Bring everything to a boil, then reduce to a simmer, cover and cook for about 8-10 minutes, or until the pasta is al-dente.
Remove the lid, toss in the peas with a bit of lemon zest and a few splashes of lemon juice. Let that cook for a minute, or until the peas are warmed through, and then stir in the parmesan and fresh chopped basil.
Taste the pasta and adjust everything for seasoning with salt and pepper.
Scatter a bit of crushed red pepper flakes on top if you’re feeling frisky.
And sprinkle on a handful of more parmesan cheese, because cheese is life.
Garnish with a few slices of lemon, because you’re fancy.
5. I strongly recommend you continue to 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.) Pasta with creamy based sauces require a good amount of salt to really make all the flavors sing.This Lemon Chicken 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 – to oodles of noodles all up in your face.
Creamy Lemon Chicken Pasta with Basil & Peas. This creamy ONE pot pasta loaded with chicken, basil and peas can be ready, from prep to finish, in 30 minutes or less!
- 1 Pound Boneless Skinless Chicken Breasts sliced into 1’’ pieces
- 1 TBS Unsalted Butter
- 1 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*
- 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
- Kosher Salt and Fresh Ground Pepper to taste
- Optional Garnishes: Lemon Slices, Crushed Red Pepper Flakes
- Melt the butter in a Dutch oven, or large straight sided skillet, over medium high heat. Add the chicken and season generously with salt and pepper. Cook until golden brown on all sides, but not cooked through, about 4 minutes total. Remove chicken to a plate.
- Add in the shallot and season with salt and pepper. Cook until softened, about 2 minutes. Add in the garlic* and cook until fragrant, about 1 minute. Add in the flour and cook, stirring, for another minute. Add in the chicken broth and half-and-half. Whisk to combine. Add back in the chicken along with the pasta and a large sprig of basil. Bring to a slow boil, stirring occasionally, then immediately reduce to a simmer. Cover and cook for 10-15 minutes, or until the pasta is al dente. Remove the sprig of basil and discard.
- Add in the peas, lemon juice and zest. Cook for an additional minute. Stir in the parmesan and chopped basil. Taste and adjust for seasoning with salt and pepper.
- Garnish with crushed red pepper flakes, more parmesan cheese, and slices of lemon if using. Serve immediately and enjoy!
1. 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.
2. 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.
3. 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.
4. 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.
5. I strongly recommend you continue to 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.) Pasta with creamy based sauces require a good amount of salt to really make all the flavors sing.
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