Chicken recipes

Creamy Lemon Pasta with Chicken and Peas

Even kids will be onboard for this cheesy, garlicky Chicken pasta dinner.

Creamy Lemon Pasta with Chicken and Peas

Creamy Lemon Pasta with Chicken and Peas


2 tbsp. olive oil
12 oz. boneless, skinless chicken breasts, cut into 2-inch pieces

Kosher salt


1/4 c. fresh lemon juice
4 c.  low-sodium chicken broth
12 oz. gemelli or other short pasta
4 oz. cream cheese, at room temperature
1 c. peas, thawed if frozen
2 tsp. lemon zest
1/2 c. finely grated Parmesan
1 tbsp. finely chopped tarragon


  1. Heat oil in large, deep skillet on medium-high. Season chicken with 1/4 teaspoon each salt and pepper and cook until golden brown on all sides, 4 to 5 minutes; transfer to large bowl. Add lemon juice to pan, scraping up brown bits, then pour over chicken in bowl.
  2. Add broth and pasta to skillet and bring to a boil. Reduce heat and simmer, stirring often, 10 minutes.
  3. Return chicken (and any juices) to skillet and continue to cook until pasta is just tender, about 3 minutes.
  4. Add cream cheese, stirring to melt, then fold in peas, lemon zest, Parmesan and tarragon.

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