Lemon Chicken Pasta
15m prep 20m cook 35m ready
A creamy lemon chicken pasta with a tangy sauce, perfect for a comforting family dinner. Tender chicken and spaghetti are coated in a rich crème fraîche sauce flavored with lemon and turmeric.
Ingredients
- 300 g dried spaghetti
- 29.6 ml vegetable oil
- 1 frozen crushed garlic
- 3 clove garlic crushed
- 4 skinless, boneless chicken breasts cut into bite-sized pieces
- 2.46 ml ground turmeric
- 29.6 ml sugar
- sea salt
- freshly ground black pepper
- 2 chicken stock cubes crumbled
- 1 lemon juiced
- 150 ml crème fraîche
- 29.6 ml snipped chives snipped
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 276 mg
- Iron: 3.27 mg
- Magnesium: 52.7 mg
- Phosphorus: 287 mg
- Potassium: 762 mg
- Zinc: 1.88 mg
Let's Cook
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Step 1.
Bring a large pan of salted water to a boil over high heat. Add 300g dried spaghetti and cook for 10–12 minutes, according to package instructions, until tender.
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Step 2.
While the pasta cooks, heat 2 tbsp vegetable oil in a large pan over medium heat. Add 1 cube frozen crushed garlic (or 3 crushed garlic cloves) and cook, stirring continuously, for 2 minutes until softened but not colored.
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Step 3.
Increase the heat to high. Add 4 skinless, boneless chicken breasts (cut into bite-sized pieces) and cook, stirring, until sealed on all sides. Once the chicken releases liquid, add ½ tsp ground turmeric, 2 tbsp sugar, generous salt and pepper, and 2 crumbled chicken stock cubes. Stir to combine and cook, stirring occasionally, for 5 minutes until the chicken is cooked through.
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Step 4.
Drain the cooked spaghetti through a colander, reserving a ladleful of pasta water. Add the reserved pasta water to the pan with the chicken, along with the juice of 1 lemon and 150ml crème fraîche. Stir to combine.
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Step 5.
Divide the spaghetti among serving plates. Spoon the chicken and sauce over the top, sprinkle with 2 tbsp snipped chives, and serve immediately.
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