One Pot Creamy Lemon Chicken Pasta with Basil and Peas
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!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Course: entree, Main Course
Keyword: basil, chicken pasta, creamy, Easy, lemon, one pan, one pot, peas, spring
1PoundBoneless Skinless Chicken Breastssliced into 3/4-1'' wide strips
1TBSAll Purpose Flour
8ouncesLinguinebroken in half
1 ¼CupPeasthawed if frozen*
1bunchfresh Basil1 large sprig left whole, the rest chiffonade (thinly sliced)
1Lemonzest and juice
½CupParmesan Cheesegrated, plus more for serving
Kosher Salt and Fresh Ground Pepperto taste
Optional Garnishes: Lemon Slices, Crushed Red Pepper Flakes
Melt 1 tablespoon 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 4-6 minutes total. Remove chicken to a plate.
Add in the remaining tablespoon of butter. Once melted, 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!
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.
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.
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.
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.
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.) Pasta with creamy based sauces require a good amount of salt to really make all the flavors sing.
Nutritional information is an approximation based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.