This recipe takes the traditional combination of chicken, lemon and garlic, to create a delicious pasta dish. Excellent on its own or served with asparagus, a side salad or garlic bread.
878 people made this
3 skinless, boneless chicken breast fillets
1 lemon, quartered
2 teaspoons garlic granules, divided
1 teaspoon ground black pepper, divided
800ml chicken stock
4 tablespoons fresh lemon juice
225g rotelle pasta or any other pasta shape you prefer
250ml double cream
1 teaspoon grated lemon zest
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Method Prep:10min › Cook:50min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic granules and 3/4 teaspoon pepper. Bake for 40 minutes, or until juices run clear and chicken is no longer pink inside.
Meanwhile, in a large saucepan, season the chicken stock with the remaining 1/2 teaspoon garlic granules and 1/4 teaspoon pepper. Bring to the boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.