Are you tired of the same old weeknight dinners? Craving something delicious, healthy, and surprisingly easy to make? Then look no further! This creamy lemon chicken and rotini recipe is your new go-to for a quick, satisfying, and flavorful meal. It's packed with fresh ingredients, bursts with zesty lemon flavor, and comes together in under 30 minutes – perfect for busy weeknights or even a relaxed weekend lunch. This simple recipe is a testament to how homemade cooking can be both delicious and efficient, offering a healthy alternative to takeout.
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound rotini pasta
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional, chicken broth can be substituted)
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley, for garnish
Instructions:
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Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water.
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Sauté the Chicken: While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
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Sauté Garlic: Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
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Deglaze the Pan (Optional): If using white wine, pour it into the skillet and scrape up any browned bits from the bottom. Let it simmer for a minute or two until slightly reduced. If omitting wine, proceed directly to the next step.
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Create the Creamy Sauce: Stir in the heavy cream, Parmesan cheese, lemon juice, lemon zest, salt, and pepper. Bring the sauce to a simmer, stirring occasionally, until it slightly thickens.
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Combine and Serve: Add the cooked chicken and rotini pasta to the skillet. Toss everything together until the pasta is well coated in the creamy lemon sauce. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency. Serve immediately, garnished with fresh parsley.
Tips and Variations:
- Add Veggies: Boost the nutritional value and flavor by adding your favorite vegetables. Broccoli florets, spinach, sun-dried tomatoes, or mushrooms would all be delicious additions. Add them to the skillet with the garlic.
- Spice it Up: For a little kick, add a pinch of red pepper flakes to the sauce.
- Different Cheese: Experiment with different cheeses! Asiago, Pecorino Romano, or a blend of Italian cheeses would all work well.
- Make it Lighter: Use half-and-half or milk instead of heavy cream to reduce the fat content.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 30-35g
- Fat: 20-25g
- Carbohydrates: 40-45g
This creamy lemon chicken and rotini recipe is a simple and satisfying dish that’s perfect for a quick weeknight dinner or a casual weekend meal. The combination of tender chicken, perfectly cooked pasta, and a zesty lemon cream sauce is sure to be a crowd-pleaser. Enjoy!