Lemon Cream Chicken Pasta

Guys, this is it. And when I say this is it, I mean THIS IS IT. The competition for my favorite pasta is a fierce one, but I must say this one is the definite winner. I mean, the flavors…the creamy texture…not to mention this juicy grilled lemon garlic chicken could hold it’s own as a main dish. Everything about this is just perfect. And every single time after taking the first bite (which, if we’re being honest, is usually straight out of the pot before it even hits the table) it’s like time stands still as I sit in awe at how a pasta dish could taste so incredible. Okay, so maybe that’s just a tad bit dramatic. But still.

Chicken marinade:
Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (sliced in half horizontally so they absorb the marinade better and cook more evenly)

Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge for a few hours or overnight. Discard marinade and Grill for 6-7 minutes each side.

For the pasta:
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 (14.5 ounce) cans chicken broth
1/2 cup fresh lemon juice
1 (16 ounce) package rigatoni pasta
2 cups heavy cream
2 teaspoons grated lemon zest
1/2 cup parmesan cheese, shredded
1/4 cup chopped basil

In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes. Slice the grilled chicken into bite sized pieces then stir into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for a few minutes. Remove from heat and let stand 5 minutes to thicken up. Stir thoroughly before serving. Garnish each serving with chopped fresh basil and parmesan.

Source | Mel’s Kitchen Cafe

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