I love saucy and creamy pastas, but sometimes you just want that carby goodness without the heaviness, and that is where this Lemon and Chicken Pasta comes in.
I initially shared this recipe several years ago, in fact I shared it to celebrate my first blogging anniversary. Many years have gone by, but this recipe is still as cherished as it was back then. It’s filling yet light, if that makes any sense?
It’s a humble pasta, nothing fancy. I strive to share recipes with you that are tested and loved in my home, and made over and over. This pasta is just that. It’s something I like to make when I want something light yet filling, and it’s made up of simple ingredients that can be found in our home on any given day. I hope that you, my dear readers and friends, have found my recipes to be easy and thorough enough to follow and have success with.
Lemon and Chicken Pasta
- 12 ounces wide egg noodles
- ¼ cup olive oil
- 1 pound boneless skinless chicken breast, cut into bite-size pieces
- 4 cloves garlic, sliced
- ½ teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- Salt, to taste
- ½ cup grated parmesan cheese
- 3 tablespoons fresh lemon juice
- Parsley, for garnish
Bring a large pot of water to a boil and cook the pasta until al dente. Drain and set aside.
In a large pot, warm the oil over medium-high heat. Add chicken, garlic, red pepper flakes, black pepper, and salt. Saute until the chicken is cooked through, about 3 to 5 minutes. Remove from heat.
To the chicken, add pasta, parmesan cheese, and lemon juice and stir to incorporate. Garnish with parsley.