Easy Chicken Spaghetti with Parmesan Lemon Cream Sauce
This easy chicken pasta is ready in under half an hour. Creamy and cheesy, it's guaranteed to become your family favorite!
Servings: 6 people
- 1 lb (450g) spaghetti
- 2 boneless, skinless chicken breast halves , cubed
- 1 teaspoon Provence herbs
- pinch of salt + 1/2 teaspoon
- pinch of ground black pepper + 1/4 teaspoon
- 3 tablespoons olive oil
- 1 cup reduced sodium chicken broth
- 1 1/2 cups heavy cream
- zest of 1 lemon ,
- pinch of cayenne pepper
- 1/2 cup Parmesan cheese
- 1/4 cup chopped parsley
- 1 tablespoon freshly squeezed lemon juice
Cook the pasta according to package instructions. Drain.
Meanwhile, season the chicken cubes with the Provence herbs, salt, and pepper to taste. In a large skillet, heat the olive oil and cook the chicken for about 5 minutes, until golden brown. Remove from the skillet and set aside.
Pour off excess oil if there is any. Add the chicken broth, heavy cream, lemon zest, and cayenne pepper. Reduce the heat to medium-low and simmer for 10 minutes.
Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the Parmesan cheese, parsley, and lemon juice. Return the pasta and the chicken to the skillet. Toss to coat and serve!
Calories: 587kcal | Carbohydrates: 59.6g | Protein: 18.4g | Fat: 30.7g | Cholesterol: 102.7mg | Sodium: 134.5mg | Sugar: 4.1g | Vitamin A: 1450IU | Vitamin C: 14mg