Chicken pasta in lemon and garlic sauce

    1 hour 15 min

    This fantastic meal is super-tasty and easy to make. Pasta is served with chicken breasts and a roasted garlic and lemon butter sauce. Very yummy!

    63 people made this

    Serves: 4 

    • 1 whole head garlic
    • 225g egg pasta
    • 250ml chicken stock
    • 1 lemon, zested and juiced
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 2 teaspoons olive oil
    • 4 skinless, boneless chicken breast fillets
    • 2 tablespoons plain flour
    • 60g butter
    • 5 tablespoons chopped fresh chives

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 200 C / Gas 6. Wrap the garlic head in foil and bake 30 minutes, until cloves are soft. Remove from oven and cool enough to handle.
    2. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 6 to 8 minutes or until al dente; drain.
    3. Slice off the top of the garlic head and squeeze the softened cloves into a medium bowl. Mix in the chicken stock, lemon zest, lemon juice, salt and pepper.
    4. Heat the olive oil in a frying pan over medium heat. Lightly coat the chicken with flour and cook in the frying pan for about 10 minutes on each side, until lightly browned. Set chicken aside, retaining frying pan juices. Stir in the garlic mixture and bring to the boil. Reduce heat and return chicken to the frying pan. Continue cooking the chicken about 5 minutes on each side, until no longer pink and juices run clear. Remove chicken and arrange on plates over the pasta.
    5. Mix the butter into the garlic sauce mixture in the frying pan until melted and stir in the chives. Spoon the sauce over the chicken and pasta to serve.

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    Reviews & ratings
    Average global rating:

    Reviews in English (48)


    This was so good! The first time I made it the sauce didn't quite coat all the noodles so we added some extra butter to them. After making this recipe again, I doubled the sauce and it was more than enough to cover all the noodles. 1.5 servings of the sauce may be more appropriate, but it was better to have extra than not enough.  -  24 Jun 2006  (Review from Allrecipes US | Canada)


    This is a simple, flavorful chicken. I used two shortcuts. I skipped the roasted garlic step and just used crushed garlic and I used soup chicken rather than chicken breasts. I would recommend the first shortcut but not the second.  -  15 Apr 2007  (Review from Allrecipes US | Canada)


    This was great. I put it over brown rice instead of noodles. I would also recommend doubling the sauce. It was the best part.  -  20 Sep 2008  (Review from Allrecipes US | Canada)