Creamy Lemon Chicken Pasta

A super comforting and satisfying dish that you can have on the table in just 20 minutes. The combination of juicy, caramelised chicken and creamy, garlicky, lemony pasta is just beautiful. Restaurant-quality comfort food made with simple, low-cost ingredients – perfect for busy weeknights.

Ingredients

• 350 g pasta of choice (spaghetti pictured)
• 1 tsp sea salt flakes, plus extra to taste
• ¼ tsp freshly cracked black pepper, plus extra to taste
• 1 tsp sweet paprika
• 1 tsp Italian mixed herbs (Italian seasoning) – can be substituted with dried thyme or oregano
• 2 boneless, skinless chicken breasts, cut in half horizontally to form thinner steaks
• 2 tbsp olive oil
• 2 tbsp water
• 40 g unsalted butter
• 1 tbsp freshly minced garlic
• 2 tbsp flour
• 250 ml chicken stock
• 500 ml thickened cream (must be full-fat)
• 4 tbsp fresh lemon juice
• 100 g freshly grated parmesan
• Lemon cheeks, to serve
• ¼ bunch flat-leaf parsley, finely chopped, to serve

Method

1. Cook the pasta according to the packet instructions less 1–2 minutes – the pasta will finish cooking in the sauce.
2. In a small bowl, combine the sea salt flakes, pepper, sweet paprika and Italian mixed herbs. Sprinkle over both sides of the chicken breast.
3. Heat the olive oil in a large deep heavy-based frying pan over medium–high heat. Cook the chicken for 2 minutes. Flip over, cover and cook for a further 2–3 minutes or until cooked through. Set aside on a plate.
4. Add the water to the pan, scrape up any sticky bits, then add the butter.
5. Once melted, add the garlic and cook for 30 seconds. Add the flour and stir for a further 30 seconds until a paste is formed.
6. Add the chicken stock and thickened cream, then simmer for 2–3 minutes until the sauce has thickened.
7. Meanwhile, cut the cooked chicken breast into bite-sized strips.
8. Turn the heat off, whisk the lemon juice and parmesan cheese into the sauce. Season with extra salt and pepper and add the cooked pasta.
9. Serve topped with the sliced chicken, lemon cheeks and a sprinkle of parsley.

Tips

• Cook pasta 1–2 minutes less than package directions as it will continue cooking in the sauce.
• The chicken can be seasoned and cooked up to 3 days prior, ready for when you need it.
• You could up the vegetables by stirring through baby spinach, peas, green beans, or sun-dried tomatoes.
• This dish is also great with firm white fish fillets or prawns instead of chicken.