Lemon Chicken Penne Pasta in White Wine Cream Sauc

Lemon Chicken Penne Pasta In White Wine Cream Sauc Recipe

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Trish Christopher


Creating new and unique dishes are my favorite pass time, watching the family enjoying them ...Priceless. This dish was created because my little girl asked for pasta and chicken....so the wheels started turning and I ended up crossing the finish line with a winner. Hope you and yours will devour this like my family did....there were NO leftovers at all.

★★★★★ 1 vote
4-6 people
15 Min
30 Min


large boneless skinless chicken breats sliced thin
3 Tbsp
2 Tbsp
2 tsp
garlic powder
2 Tbsp
mccormick perfect pinch tuscan seasoning
1 c
white wine
1 large
1 box
your favorite penne pasta( i like the ones that have a full serving of veggies in them )
sundried tomatoes chopped
shredded mozzerella cheese for topping
1/2 c
fat free sour cream (or regular )
packet of swansons chicken flavor boost


1Put water up to boil pasta. In a large deep skillet, add evoo and butter to brown chicken strips. As they brown add garlic powder, tuscan seasoning and stir well. Then cut lemon in half and add the juice on top of chicken while browning, add the Swansons chicken flavor boost packet and stir well. When chicken is done browning and cooked through remove from pan. Save the sauce in pan. Deglaze the sauce in pan with the white wine. You want to add enough wine about 1 1/2 cups. stir and bring to a boil.
2When pasta is done, reserve some pasta water to add to the skillet, about 1 cup or more. Return chicken to skillet, add chopped sun dried tomatoes stir well. Add sour cream to make a smooth cream sauce, by now some of your sauce should be reduced, add pasta water and stir well. Add drained pasta and sqeeze the remainder lemon on top of pasta and chicken. Sprinkle with cheese and serve. Goes great with a salad and garlic bread.

About Lemon Chicken Penne Pasta in White Wine Cream Sauc

Course/Dish: Pasta