Description
This Spring Chicken Pasta with Broccoli and Lemon Cream is a light yet comforting dish perfect for warmer days. Tender chicken and crisp broccoli are tossed in a zesty lemon cream sauce over your favorite pasta, making it a fresh and satisfying meal the whole family will enjoy.
Ingredients
Units
Scale
- 12 oz pasta (penne, farfalle, or linguine)
- 2 tablespoons olive oil
- 2 chicken breasts, sliced thin
- Salt and pepper to taste
- 3 cups broccoli florets
- 2 garlic cloves, minced
- Zest and juice of 1 lemon
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Optional: red pepper flakes, extra lemon zest for garnish
Instructions
- Cook pasta according to package directions. Reserve 1/2 cup of the pasta water, then drain.
- Meanwhile, heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and cook until golden and cooked through. Remove and set aside.
- In the same skillet, add broccoli and a splash of pasta water. Cover and steam for 3–4 minutes until just tender.
- Add garlic, lemon zest, and juice. Sauté briefly.
- Pour in cream and bring to a simmer. Stir in Parmesan cheese.
- Return chicken to the skillet, then add the cooked pasta. Toss to coat in sauce, adding reserved pasta water as needed.
- Serve with extra Parmesan, lemon zest, and red pepper flakes if desired.
Notes
- For a lighter version, substitute half-and-half for heavy cream or use Greek yogurt. You can also swap broccoli for asparagus or peas in peak spring season.
Nutrition
- Calories: 520
- Sugar: 3g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
