We make some version of this dish almost weekly- who doesn’t love creamy noodles? (Well, maybe Ryan, but he’s weird…)
Lemon Chicken Pasta
- 1/4 c. olive oil
- 1/4 c. lemon juice
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp red pepper flakes
- 1 tsp lemon zest
- 1/2 – 1 c. chicken, shredded
- 1-2 c. kale
- 1/4 c. flour
- 1 c. milk
- 8 oz pasta, cooked
- Warm the chicken and kale in a skillet with oil, juice, and seasonings.
- Stir in flour and allow to cook for 2-3 min.
- Add in milk and cook until thickened, stirring occasionally.
- Add pasta, stir to coat, and enjoy!
Tip: Skip Steps 2 and 3 for Ryan’s favorite version of this dish!
I first made this recipe in college as a newly-wed. I needed a quick, filling meal we could both enjoy after a full day on campus, and it did not disappoint. A few years later (probably during one of my pregnancies), I added a couple extra steps to go from lightly dressed noodles to creamy goodness (though Ryan still prefers the original).
It’s a very straightforward meal. Warm most of your ingredients, add flour, add milk, wait for it to thicken, stir in noodles, and you’re good to go. I usually get my pasta started before I do anything else, and it’s ready by the time I need it.
Since Ryan prefers his non-creamy, I will typically put some of the warmed meat and kale aside in a pasta bowl with an additional tablespoon of oil. Before I add all the noodles to the creamy mixture, I scoop some into his bowl and toss it together. Bada-bing, bada-boom: we all have the lemon chicken pasta dish we enjoy the most.
Side note: I am extremely thankful for Ryan: he is not demanding and is willing to eat anything I make, even if it’s not his favorite. But I also enjoy making things special for him when I can.
As with almost everything that comes out of my kitchen, the recipe above is a “general guideline,” and I encourage you to change it up as you see fit. Here are some of the different adjustments I make depending on the day and who I’m cooking for:
- No precooked chicken? Dice some thigh meat or breast meat and cook in the pan with the oil and spices. When the chicken is mostly cooked through, add the lemon juice and kale and finish the recipe.
- Don’t like kale? Switch it out! Spinach or broccoli are also delicious. Onions, peppers, and garlic too. Or tomatoes and fresh basil. (Note: I’m not your parent, so I’m also not going to make you eat your veggies if you don’t want to. 😉 )
- For extra creaminess, use half-and-half in place of milk. (Or add cheese!)
- Don’t like spicy? The red pepper flake is totally optional. Do like spicy? Add more!
- Penne pasta is pictured, but we’ve enjoyed this with spaghetti or thin spaghetti noodles as well, regular and whole-grain.
- Can’t do gluten? We recommend using chickpea noodles.
- Turn it into a casserole! Once you’ve combined everything, stir in 8 oz. cottage cheese. Then pour in a casserole dish, top with mozzarella cheese, cover with aluminum foil, and refrigerate/freeze until you’re ready to bake (350° until bubbly) and enjoy. (This also makes a great dish for a meal train!)
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