Pasta with Lemon Cream Sauce

Bowtie pasta in a cream sauce with chicken and vegetables on a green plate.

5 from 2 votes

Pasta with Lemon Cream Sauce

This pasta with lemon cream sauce is mixed with chicken and vegetables. Perfect for a comforting winter meal or a bright springtime dish.

Prep Time15

Cook Time25

Total Time40

Course: Pasta

Cuisine: American

Keyword: Cream Sauce

Servings: Servings

Calories: 563kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

2 tablespoons olive oil divided
2 boneless, skinless chicken breasts cut into 1-inch pieces
½ large onion finely chopped
1 cup whipping cream
1 cup low-sodium chicken broth
¼ cup water
½ pound green beans trimmed and halved
1 red bell pepper seeded & cut into strips
1 pound farfalle (bowtie) pasta
¼ cup chopped flat-leaf parsley
2 teaspoons grated lemon zest
½ cup finely grated Parmesan cheese
Salt and pepper to taste

Instructions

Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Add the chicken and cook until the chicken is no longer cooked in the center, stirring occasionally, about 5 minutes. Remove chicken from the skillet and set aside.
Heat 1 tablespoon olive oil in a large saucepan set over medium heat. Add onion and cook until the onion is soft and starting to turn brown, 4 to 5 minutes.
To the saucepan, add whipping cream, chicken broth, and water. Simmer, uncovered, for 8-10 minutes. Add green beans to the cream mixture. Simmer for 3-5 minutes, or until the green beans are tender crisp. Add red bell pepper and simmer for one additional minute. Add the cooked chicken to the cream sauce to reheat.
While the cream sauce and vegetables are cooking, cook 1 pound (16 ounces) farfalle pasta in a large pot of salted water until al dente. Drain the pasta and add it to the cream sauce. Toss to combine. Add flat-leaf parsley, lemon zest, and Parmesan cheese. Toss again to combine. Season to taste with salt and pepper. Serve immediately.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition