Creamy Lemon Chicken Pasta

Using rotisserie or leftover chicken makes this easy creamy lemon chicken pasta recipe perfect for busy weeknights! It comes together quickly with no fancy ingredients.

📝 Ingredients

• 8 ounces uncooked pasta
• 2 tablespoons butter
• 1/2 tablespoon flour
• 1 clove garlic (minced)
• 1/4 cup chicken broth/veg broth or dry white wine
• 1/2 tablespoon lemon juice + zest of 1/2 lemon
• 1 cup heavy/whipping cream
• 2 cups cooked/rotisserie chicken (shredded)
• 1/3 cup freshly grated parmesan cheese
• Salt & pepper (to taste)
• Garnish: fresh parsley & extra parm (optional)

👨‍🍳 Instructions

1. 1Boil a salted pot of water for the pasta and cook it al dente according to package directions.
2. 2When the pasta is approx. 10 minutes away from being done, add the butter to a skillet over medium-high heat. Once it melts, sprinkle the flour in and cook for about a minute, stirring fairly often.
3. 3Add in the garlic, followed by the broth (or wine) and lemon juice + zest. Let it bubble for one minute.
4. 4Whisk in the cream, then stir in the chicken, and cook it for a few minutes until the sauce has thickened up to your liking.
5. 5Stir in the parmesan cheese and take the skillet off the heat. Season with salt & pepper as needed (I am generous with both).
6. 6Add the drained pasta to the skillet and toss until coated (add a tablespoon or so of the pasta water to the sauce prior to draining it, especially if the sauce has become a little too thick). Serve immediately with more parmesan and a bit of chopped parsley if desired.