Creamy Lemon Chicken Pasta

4.6
(30) 22 Reviews
Prep Time
15
min.
Total Time
36
min.
Servings

6 servings

Cheesy, creamy and brightened by lemon zest, this chicken and penne pasta dish tastes amazing—but takes less than 40 minutes to make!

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What You Need

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Make It

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  • Cook pasta in large saucepan as directed on package, omitting salt.
  • Meanwhile, heat oil in large skillet on medium-high heat. Add onions and garlic; cook 1 min. Add half the chicken; cook 2 min. or until lightly browned, stirring frequently. Remove from skillet; cover to keep warm. Repeat with remaining chicken; return all chicken to skillet.
  • Drain pasta, reserving 1/2 cup of the cooking water. Mix reserved water with cream cheese and bouillon until blended. Add to chicken along with the lemon zest; mix well. Cover; cook on low heat 5 min. or until chicken is done. Stir in pasta, lemon juice and parsley; cook; uncovered, 1 min. or until heated through, stirring frequently. Stir in mozzarella.

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

Substitute

Prepare using your favorite pasta shape, such as rotini, fusilli, farfalle (bow-tie pasta) or elbow macaroni.

For Saucier Pasta

If you prefer a thinner sauce, mix 3/4 cup of the drained pasta cooking water with the cream cheese and bouillon cube.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 440
% Daily Value
Total fat 19g
Saturated fat 9g
Cholesterol 115mg
Sodium 440mg
Carbohydrate 30g
Dietary fiber 2g
Sugars 4g
Protein 36g
   
Vitamin A 15 %DV
Vitamin C 8 %DV
Calcium 20 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • karenpera |

    After reading the reviews, I added a couple of cloves of garlic to the water, added dill and black ground pepper to the melted Phili. Drizzled the lemon juice and black pepper over the pasta, tossed it together and then mixed it into the chicken Phili mixture and it was great!!Thanks to all of the commenters!

  • msportiab |

    The recipe was way too rich for us and lacked seasoning. There was plenty of lemon flavor, but it needed pepper and salt to compliment it. Next time we will use half the cream cheese and season the chicken more (and serve with fresh ground pepper). We'll see how it goes!

  • Chiptress |

    We all loved it!! I threw in some fresh spinach for more color; For some reason my sauce was thin so I used a little corn starch and it thickened right up!!

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