Garlic Lemon Butter Chicken Pasta

Garlic Lemon Butter Chicken Pasta

When did I fall out of love with pasta? Actually, I didn’t at all but somewhere along the line I stopped making it as much and then rarely photographed it. I think part of it is we don’t eat many carbs for dinner. We just found that we feel better, sleep better and then workout better in the mornings when we didn’t have carbs at night. I know, runners do the whole carb thing, but I don’t do a ton of cardio so I really didn’t need it. I love carbs for breakfast and lunch so I never gave them up, they just snuck away at dinner. Except this garlic lemon butter chicken pasta. It’s one of Cade’s favorite recipes that I make.

Garlic Lemon Butter Chicken Pasta, easy and totally craveable carbs

We already make a vegetarian version, but I got enough emails about adding chicken that I decided to show you exactly how we do it. While you could just do a plain salt and pepper chicken breast I like the punch of flavor from a good poultry seasoning so we do a yummy grilled (that smoky flavor makes the pasta 100 times better, promise.) chicken to go in the pasta.

Garlic Lemon Butter Chicken Pasta, easy and totally craveable carbs

And really, any ol’ pasta will do. I’ve always been a fan of angel hair pasta so that’s what I prefer. When I was little I didn’t love spaghetti but my mom told me about angel hair and I was sold. I’m sure it was just the name, “Angel Hair” that I was sucked in by. I can hear the harps now…

Garlic Lemon Butter Chicken Pasta

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Garlic Lemon Butter Chicken Pasta
Recipe type: Pasta, chicken, main dish
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Lemon butter pasta with grilled chicken
For the chicken
  • 1 Large Chicken Breast, boneless, skinless
  • 1 teaspoon poultry seasoning
  • ½ Pound angel hair pasta
  • ½ Bunch Asparagus, trimmed
  • 1½ Cups Sweet peas, defrosted
For the sauce
  • 3 Tablespoons Butter
  • 3 Cloves garlic, minced
  • 2 Tablespoons Flour
  • 1 Cup Half and Half
  • ½ Cup Milk
  • ¾ Cup Chicken or Vegetable Broth
  • Salt and Pepper to taste
  • Zest of 1 Lemon
  • Juice of 1 Lemon
  1. Heat a grill to medium high heat. Let the chicken sit on a plate for 5 minutes with the seasoning all over it. Place on the grill and turn to medium low. Allow to cook for 6 minutes, flip over and cook an additional 5-6 minutes. Place on a clean platter and tent with foil for 5 minutes. Slice very thin and set aside.
  2. Drizzle a little olive oil and salt and pepper over the asparagus and toss to coat. Heat a grill pan over medium high heat and cook the trimmed asparagus for 2-4 minutes, turning occasionally or until tender. Set aside with peas.
  3. In a medium saucepan over medium heat, add the butter and cook until melted and the butter is beginning to turn golden. Add the garlic and cook for 30 seconds and dump in the flour, whisking quickly. Allow to cook for one minute and then add the broth, half and half and milk. Bring to a gentle boil, and stirring occasionally cook until slightly thickened. Add the lemon zest and juice and then season to taste with salt and pepper.
  4. Meanwhile, heat a pot of water over medium high heat and once boiling, salt the water and add the pasta. Cook according to package directions.
  5. Using tongs, lift the pasta straight into the sauce, adding a little pasta water if needed, add the veggies and chicken and toss to coat. Serve immediately.

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.