Spring Chicken Pasta with Broccoli and Lemon Cream

Spring Chicken Pasta with Broccoli and Lemon Cream is a refreshing and satisfying pasta dish perfect for any time of year, especially spring. This recipe blends tender chicken, crisp broccoli, and pasta in a rich yet bright lemon cream sauce that delivers comfort and freshness in every bite. Whether you’re looking for a quick weeknight dinner or an impressive meal for guests, this dish offers a perfect balance of flavor, simplicity, and elegance.

Why You’ll Love This Recipe

• Light and creamy lemon sauce brings a fresh twist to a classic comfort dish
• Ready in under 40 minutes, making it ideal for busy weeknights
• Combines protein, vegetables, and pasta for a complete, balanced meal
• Easy to customize with different vegetables or pasta types
• Appeals to both adults and children with its familiar flavors and creamy texture

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Broccoli florets
• Pasta (penne, linguine, or your choice)
• Olive oil
• Garlic cloves
• Lemon zest and juice
• Heavy cream
• Chicken broth
• Grated Parmesan cheese
• Salt
• Black pepper
• Fresh parsley or basil (optional, for garnish)

Directions

1. Cook the pasta and broccoli: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. In the final 2 minutes of cooking, add the broccoli florets. Drain and set aside.
2. Cook the chicken: Cut the chicken breasts into bite-sized pieces. Season with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook the chicken until golden and cooked through. Remove from the skillet and set aside.
3. Make the lemon cream sauce: In the same skillet, add a bit more oil if needed and sauté the garlic until fragrant. Stir in chicken broth, lemon zest, and lemon juice. Let it simmer for a minute. Add the heavy cream and bring to a gentle simmer until slightly thickened.
4. Combine: Return the chicken to the skillet. Add the drained pasta and broccoli. Toss everything together with the sauce. Stir in Parmesan cheese until melted and well incorporated.
5. Serve: Garnish with chopped fresh parsley or basil if desired. Serve warm.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Variations

• Vegetarian: Skip the chicken and add more vegetables such as asparagus or peas
• Spicy: Add crushed red pepper flakes to the sauce for a touch of heat
• Lighter version: Use half-and-half instead of heavy cream
• Cheese variation: Try Pecorino Romano or goat cheese in place of Parmesan
• Low-carb: Substitute pasta with zucchini noodles or spaghetti squash

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days
• Reheating: Reheat on the stovetop over low heat, adding a splash of cream or chicken broth to loosen the sauce. Alternatively, microwave in intervals, stirring occasionally

FAQs

How do I keep the cream from curdling with the lemon juice?

Add the lemon juice slowly and stir constantly. Make sure the cream is warm and not boiling when adding the lemon to prevent curdling.

Can I make this dish ahead of time?

Yes, cook the pasta, chicken, and broccoli ahead, then reheat gently with the sauce when ready to serve.

What’s the best pasta shape for this dish?

Short pasta like penne or farfalle works well, but long pasta such as linguine also complements the sauce nicely.

Can I use leftover cooked chicken?

Yes, shredded or diced leftover chicken works perfectly. Add it to the sauce just long enough to heat through.

How can I make it gluten-free?

Use your favorite gluten-free pasta and ensure all other ingredients, including broth and cheese, are gluten-free.

What can I use instead of heavy cream?

Half-and-half or a mixture of milk and a bit of butter can be used, though the sauce will be lighter in texture.

Does this recipe freeze well?

It can be frozen, but the texture of the cream sauce may change slightly upon reheating. Freeze in a sealed container and thaw in the refrigerator before reheating.

Can I use frozen broccoli?

Yes, frozen broccoli can be used. Thaw it first and add it during the final stages of pasta cooking or directly to the sauce.

What’s the best way to zest a lemon?

Use a fine grater or microplane to zest only the yellow part of the skin, avoiding the bitter white pith.

How can I add more flavor to the sauce?

Add herbs like thyme or tarragon, or a splash of white wine when deglazing the skillet before adding broth and cream.

Conclusion

Spring Chicken Pasta with Broccoli and Lemon Cream offers a refreshing and satisfying take on pasta night. Its creamy lemon sauce, tender chicken, and vibrant broccoli create a well-rounded meal that’s both comforting and light. This recipe is perfect for spring evenings but can be enjoyed any time of year for a wholesome and flavorful dinner.

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