Creamy Lemon Chicken With Pasta Recipe

Name: Creamy Lemon Chicken With Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6 ounce) chicken breast halves; 1 (14 ounce) can artichoke hearts, drained and quartered; 1 (12 fluid ounce) can fat-free evaporated milk; 1 (12 ounce) jar roasted red peppers, drained and chopped; 1 (10.75 ounce) can 98% fat-free cream of mushroom soup; 1 cup fat-free chicken broth; 2 lemons, juiced; 1/2 teaspoon oregano; 1/2 teaspoon dried tarragon; 1/4 teaspoon red pepper flakes; salt and ground black pepper to taste; 2 cups pipette pasta; 2 tablespoons grated Parmesan cheese

Servings: persons

4 (6 ounce) chicken breast halves
1 (14 ounce) can artichoke hearts, drained and quartered
1 (12 fluid ounce) can fat-free evaporated milk
1 (12 ounce) jar roasted red peppers, drained and chopped
1 (10.75 ounce) can 98% fat-free cream of mushroom soup
1 cup fat-free chicken broth
2 lemons, juiced
1/2 teaspoon oregano
1/2 teaspoon dried tarragon
1/4 teaspoon red pepper flakes
salt and ground black pepper to taste
2 cups pipette pasta
2 tablespoons grated Parmesan cheese

1
Heat a large nonstick skillet over medium-high heat. Place chicken breasts into skillet, cover the skillet with a lid, and cook until browned on both sides, 3 to 4 minutes per side. Transfer chicken to a plate to rest.
2
Stir browned chicken, artichoke hearts, evaporated milk, cream of mushroom soup, chicken broth, lemon juice, oregano, tarragon, red pepper flakes, salt, and black pepper together in a large, deep skillet; bring to a boil, reduce heat to low, cover the skillet with a lid, and cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3
Bring a large pot of lightly salted water to a boil; add pipette pasta and cook, stirring occasionally, until almost tender, 5 to 6 minutes. Drain, reserving 1/4 cup of pasta water. Stir pasta and reserved pasta water into chicken and sauce mixture. Simmer until pasta is tender yet still firm to the bite and sauce is slightly thickened, about 5 minutes. Slice chicken breasts, ladle sauce and chicken into bowls, and top with Parmesan cheese.

786

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 (6 ounce) chicken breast halves, 1 (14 ounce) can artichoke hearts, drained and quartered, 1 (12 fluid ounce) can fat-free evaporated milk, 1 (12 ounce) jar roasted red peppers, drained and chopped, and more.

Yes, Creamy Lemon Chicken With Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Lemon Chicken With Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions