Lemon butter chicken pasta

    30 min

    An absolutely wonderful pasta dish. Pasta is tossed with bacon, chicken, mushrooms, artichokes and a lemon and butter sauce. Perfect when served with a light side salad.

    625 people made this

    Makes: 4 - 6 servings

    • Lemon Butter Sauce
    • 4 tablespoons white wine
    • 5 tablespoons fresh lemon juice
    • 5 tablespoons double cream
    • 225g butter, chilled
    • salt and pepper to taste
    • Chicken and Pasta
    • 225g dry farfalle (bow tie) pasta
    • 4 skinless, boneless chicken breast fillets, pounded to 5mm thickness
    • 2 tablespoons olive oil
    • 30g butter
    • 4 tablespoons plain flour
    • salt and pepper to taste
    • 115g bacon
    • 175g fresh mushrooms, sliced
    • 175g artichoke hearts, drained and halved
    • 1 dessertspoon capers, drained
    • 4 tablespoons chopped fresh parsley for garnish

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream and simmer until it thickens. Gradually add the butter, a little at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat and keep warm.
    2. Bring a large saucepan of lightly salted water to the boil. Add pasta and cook until al dente, about 8 to 10 minutes. Drain and set aside.
    3. To cook the chicken, heat oil and 30g butter in a large frying pan over medium heat. In a bowl, stir together flour, salt and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to kitchen towels. Stir the bacon, mushrooms, artichokes and capers into the oil; cook until the mushrooms are soft.
    4. Cut the chicken breasts into bite-size strips and return them to the frying pan. Stir half of the lemon butter sauce into the chicken mixture.
    5. To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well and garnish with parsley.

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    Reviews in English (490)


    The recipe is excellent but can be streamlined considerably: (1) Heat water for pasta. (2) Prep your raw and canned ingredients. Substitute 6 oz. canned sliced mushrooms – drained and rinsed. Drain and rinse canned artichoke hearts and cut into pieces (or use hearts of palm, which have a milder, more lemony flavor.) Slice the bacon strips into 1-inch pieces. Keep everything in separate prep bowls and set aside. (3) Cook sauce exactly as directed to keep it creamy. Once the last pat of butter is mixed in, immediately remove the pan from heat and keep warm (or place on a very low heat and stir occasionally.) Do not keep or reheat on medium or high heat as the cream sauce will separate and become greasy. (4) Slice the raw chicken breasts with the grain into ½ inch strips. Cook in one layer in a non-stick pan on medium heat with 1 Tbs. olive oil, until the edges are cooked; then flip the strips and cook for about 2 more minutes, until no longer pink and cooked through. Immediately remove from heat, place in a bowl and cover with foil to keep the strips warm and tender – do not leave them on the burner as overcooking will make the chicken tough and rubbery. (5) While the pasta cooks, cook bacon a bit over medium heat; add mushrooms and cook 3-5 minutes; add the artichokes or hearts of palm last, heating through about 2 minutes, to preserve their soft texture and keep them from becoming mushy. (6) Return chicken strips to the skillet and continue as directed.  -  17 Jun 2007  (Review from Allrecipes US | Canada)


    I have a love/hate relationship with this recipe. It has so many delicious ingredients and the final product, after significant recipe alteration, is yummy, but let me start by saying no way is this recipe ready after 30 minutes. No. Way. Impossible. Second, the recipe does not specify whether the bacon should be cooked when you put it in or raw. I opted for mostly cooked in my microwave before I dumped it in the pan-- thank goodness, or either it would have been raw or everything else would be toast. Third, if you make it as the recipe describes, it will be ridiculously greasy. I used about half of the butter and one less T of cream and drained and wiped out the pan not only after cooking the chicken, but after cooking the mushroom mixture as well, but it was STILL greasy! I can only imagine what it would have been like. After all that, it was good, much like the restaurant recipe I think it's trying to replicate (despite the story about the old lady)... It wasn't any harder to make than it sounded, but I could tell it was not a half-hour recipe. Well... I hope that this long recipe review was helpful. The end product was good, but the recipe needs major revisions for it to be tasty and/or match the cooking time.  -  18 Jul 2006  (Review from Allrecipes US | Canada)


    This is a "to die for" recipe but with these ingredients that could be literal. LOL. I followed the recipe verbatim and it was one of the BEST things I have ever tasted. And my dinner guests agreed. I salivate just thinking of it. It is well worth the effort and I did everything in the early afternoon except boiling the farfalle. So when my guests arrived I just added the chicken to the mushrooms, etc. and tossed it until it warmed up. Reheated the lemon butter sauce. and boiled the noodles. Served it with a light, leafy salad with italian dressing and a hot loaf of french bread. It doesn't get better than this in any ***** restaurant. Thank you for sharing it with us. And may the wonderful italian woman rest in peace knowing she left a delicious legacy.  -  16 Sep 2005  (Review from Allrecipes US | Canada)