Chicken and Lemon Cream Sauce over Spaghetti

Lemons are FINALLY big and juicy at my grocery store. It’s worth buying 5 for a dollar now.

Lemony foods are a favorite at my house and when I saw a recipe for a lemon cream sauce on Confessions of a Foodie Bride, I knew I had to make it, although with a few minor alterations.

I luckily had ALL of the ingredients on hand already, like a chicken breast, heavy cream, milk, parmesan cheese, parsley and spaghetti. But let’s say I didn’t have everything. It still wouldn’t have been more than $8.

Ingredients for 2:

  • ½ pound thin spaghetti
  • 1 tablespoon oil
  • 1 chicken breast, butterflied
  • ¼ cup chicken stock
  • 2 tablespoons butter
  • 1-2 clove of garlic
  • 1 lemon, juiced and zested
  • ½ cup heavy cream
  • ½ cup milk
  • ¼ cup grated parmesan
  • 2 tablespoons parsley, chopped
  • Pepper
  • ½ cup of pasta water, reserved

Cook the spaghetti according to the directions, remembering to save that ½ cup before draining.

Heat the oil in a pan (with a lid) over medium heat. Season both sides of the chicken. Cook for 2 minutes on one side, flip and cook for another 2 minutes, then add the chicken stock and cover. Cook for another 4 minutes. Remove and allow to rest.

Using the same pan, pour out any remaining liquid, but keep any brown or burnt bits on the pan. Add butter and cook on medium heat. Add the garlic and cook until fragrant.

In a small bowl, combine the lemon zest, lemon juice, heavy cream, and milk. Add that to the garlic and butter. Stir for a few minutes then add the parmesan cheese. Allow for the sauce to thicken, about 3 minutes.

Cut the chicken breast into strips. Add the spaghetti and chicken to the sauce. Add any pasta water to the sauce if it needs to be evened out.

Top with parsley and serve.

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Published in: on June 21, 2010 at 12:48 pm  Leave a Comment  
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