Creamy Lemon Chicken Pasta No Wine

There’s nothing quite like a comforting bowl of pasta to warm your soul on a chilly evening. And if you’re in the mood for a creamy, zesty dish that’s bursting with flavor, look no further than this Creamy Lemon Chicken Pasta No Wine! It’s the perfect harmony of tender chicken, al dente pasta, and a silky, lemony sauce that will have everyone at the table reaching for seconds.

Did you know that pasta is one of the most beloved foods across multiple cultures? It is versatile enough to cater to various tastes, just like many of our favorite family gatherings, where everyone shares delicious homemade meals. While you might have tried similar recipes, such as creamy Alfredo or even a lemon butter shrimp pasta, this special version keeps it halal and simple, making it easy for any home cook, regardless of experience level.

So why not take the stress out of dinner and whip up this delightful dish that is sure to impress family and friends alike?

What is Creamy Lemon Chicken Pasta No Wine?

So, what’s in a name, you ask? Creamy Lemon Chicken Pasta No Wine sounds fancy, but it’s really just a playful way to say, “let’s get cozy!” Who wouldn’t want to indulge in a dish that feels like a hug in a bowl? I mean, come on! The way to a man’s heart is through his stomach, right? And with this easy recipe, you’ll not only charm your loved ones but also feed your inner chef. In this dish, the bright, fresh flavors of lemon meet the rich, creamy sauce to create something truly magical. So grab your apron and let’s get cooking—your taste buds are in for a treat!

Why You’ll Love This Creamy Lemon Chicken Pasta No Wine

Imagine diving into a luscious bowl of creamy lemon chicken pasta that feels like a warm hug after a long day. This dish is perfect for family dinners, cozy nights at home, or when you want to impress your guests without spending hours in the kitchen. One of the best things about making Creamy Lemon Chicken Pasta No Wine is its cost-saving benefits; cooking at home can save you money while offering an explosion of flavors that restaurant dishes often lack.

To elevate your bowl even more, consider topping with freshly grated Parmesan cheese or a sprinkle of parsley, which adds a delightful color contrast and flavor! It’s like comparing a thrilling roller coaster to a simple merry-go-round; both are fun, but one just takes you on a more exciting journey. So, why not give this recipe a try today?

How to Make Creamy Lemon Chicken Pasta No Wine

Quick Overview

This Creamy Lemon Chicken Pasta No Wine comes together in just 30 minutes, making it an easy and satisfying option for any night of the week. It’s creamy, zesty, and sure to satisfy even the pickiest eaters. Picture the texture of tender chicken mingling with perfectly cooked pasta, all enveloped in a velvety lemon sauce. Who could resist such a dish?

Key Ingredients for Creamy Lemon Chicken Pasta No Wine

To make this delicious dish, you’ll need the following halal-friendly ingredients:

• 8 oz (225g) of pasta (fettuccine or penne work great)
• 2 tablespoons olive oil
• 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth (ensure it’s halal)
• Juice and zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Parmesan cheese, grated, for serving (optional)

Step-by-Step Instructions

1. Prepare the pasta: Start by boiling water in a large pot. Add a pinch of salt, then cook the pasta according to the package instructions until al dente. Reserve about ½ cup of pasta water, then drain and set aside.
2. Cook the chicken: In a large skillet, heat the olive oil over medium heat. Add the chicken pieces, seasoning them with salt and pepper. Cook for about 5-7 minutes until golden brown and cooked through. Remove from the skillet and set aside.
3. Sauté the garlic: In the same skillet, add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
4. Make the creamy sauce: Pour in the chicken broth and bring it to a simmer. Reduce the heat to low, then stir in the heavy cream, lemon juice, and zest. Let it cook for about 2-3 minutes until the mixture thickens slightly.
5. Combine: Add the cooked chicken and drained pasta back into the skillet. Toss everything together until well-coated. If the sauce is too thick, add some reserved pasta water until you reach your desired consistency.
6. Serve: Once everything is nicely mixed and heated through, garnish with fresh parsley and serve with grated Parmesan cheese if desired.

Top Tips for Perfecting Creamy Lemon Chicken Pasta No Wine

• Substitutions: Swap heavy cream for a lighter option like half-and-half or dairy-free alternatives if preferred.
• Timing: Ensure your chicken is cooked through before adding the sauce. Use a meat thermometer to check that the internal temperature reaches 165°F (75°C).
• Avoiding mistakes: Don’t skip reserving pasta water! This starchy liquid can help you achieve that perfect sauce consistency.

Storing and Reheating Tips

This Creamy Lemon Chicken Pasta No Wine can last in the refrigerator for up to 3 days. Make sure to store any leftovers in an airtight container. To enjoy this dish again, simply reheat it in a skillet over low heat, adding a splash of chicken broth or water to maintain creaminess. Avoid the microwave, as it can alter the texture of the sauce.

Now that you’re all set to make this delicious Creamy Lemon Chicken Pasta No Wine, gather your loved ones and enjoy a fantastic meal together. Bon appétit!

Creamy Lemon Chicken Pasta No Wine

A comforting bowl of creamy, zesty chicken pasta that's easy to prepare and perfect for any occasion. It's a delightful blend of tender chicken, al dente pasta, and a rich, silky lemon sauce.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 640

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 8 oz pasta (fettuccine or penne)
• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 3 cloves garlic, minced
• 1 cup heavy cream Can substitute with half-and-half or dairy-free alternatives if preferred.
• 1 cup chicken broth Ensure it's halal.
• 1 Juice and zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Parmesan cheese, grated, for serving (optional)

Method

 

Preparation

1. Start by boiling water in a large pot. Add a pinch of salt, then cook the pasta according to the package instructions until al dente. Reserve about ½ cup of pasta water, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chicken pieces, seasoning them with salt and pepper. Cook for about 5-7 minutes until golden brown and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
4. Pour in the chicken broth and bring it to a simmer. Reduce the heat to low, then stir in the heavy cream, lemon juice, and zest. Let it cook for about 2-3 minutes until the mixture thickens slightly.
5. Add the cooked chicken and drained pasta back into the skillet. Toss everything together until well-coated. If the sauce is too thick, add some reserved pasta water until you reach your desired consistency.
6. Once everything is nicely mixed and heated through, garnish with fresh parsley and serve with grated Parmesan cheese if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of chicken broth or water to maintain creaminess. Avoid the microwave as it can alter the texture of the sauce.