Chicken in Lemon Cream with Penne

Rose M. Helle


I found this recipe in the "Everyday Pasta" cookbook and just had to try.

Both the presentation and flavor of this subtle dish are quite elegant, so while it is easy enough to make for a weeknight dinner, you can serve it to company.

☆☆☆☆☆ 0 votes
4 to 6 servings, I doubled the chicken to stretch to 8 to 12 servings
10 Min
25 Min
Stove Top


1 lb
penne pasta
3 Tbsp
olive oil, extra virgin
boneless, skinless chicken breast halves, diced into 1 inch cubes
1 tsp
herbes de provence
pinch salt, plus 1/2 teaspoon
pinch ground black pepper, plus 1/4 teaspoon
1 c
reduced sodium chicken broth
2 c
heavy cream
zest of one lemon
pinch cayenne pepper
1/4 c
chopped flat-leaf parsley
1 Tbsp
freshly squeezed lemon juice


1Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.
2Meanwhile, heat the oil in a large, heavy skillet over medium high heat. Season the cubed chicken breast with the herbes de provence and the pinches of salt and pepper. Cook the chicken until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken and set aside. Pour off any excess oil from the pan.
3Add the chicken broth to the pan and cook over medium-high heat, using a wooden spoon to scrape the brown bits off of the bottom of the pan. Add the cream, lemon zest and cayenne. Reduce the heat to medium low and simmer for 10 minutes.
4Add the pasta, chicken, 1/2 tsp salt, 1/4 tsp pepper, chopped parsley and lemon juice. Toss to coat the pasta and chicken with the sauce and serve.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy