Lemon Herb Chicken Penne

There are some weeknight dinners that just become instant family favorites, and this Lemon Herb Chicken Penne is definitely one of them in our house. From the first bite, the bright, zesty lemon combined with the fragrant herbs and tender chicken creates a symphony of flavors that’s both comforting and invigorating. Even my pickiest eater, who usually shies away from anything “green,” devours a generous helping. It’s become our go-to meal when we need something quick, delicious, and satisfying that feels a little special without requiring hours in the kitchen. The aroma alone, as it simmers on the stovetop, fills the house with such a warm and inviting scent, promising a meal that’s as delightful to make as it is to eat. If you’re looking for a recipe that’s guaranteed to become a regular in your rotation, look no further – this Lemon Herb Chicken Penne is it!

Ingredients for Lemon Herb Chicken Penne

• Penne Pasta: 1 pound – The classic choice for this dish, penne’s ridges hold onto the creamy sauce perfectly.
• Chicken Breast: 1.5 pounds, boneless, skinless, cut into 1-inch pieces – Provides lean protein and a satisfying bite to the pasta dish.
• Olive Oil: 1/4 cup – Used for sautéing and adds a healthy fat and subtle fruity flavor.
• Garlic: 4 cloves, minced – Essential for flavor, garlic adds depth and a pungent aroma to the dish.
• Yellow Onion: 1 medium, chopped – Adds sweetness and savory notes as it caramelizes while cooking.
• Chicken Broth: 2 cups, low sodium – Forms the base of the sauce and adds moisture and chicken flavor.
• Heavy Cream: 1 cup – Creates a rich and creamy texture to the lemon herb sauce.
• Lemon: 2 lemons – Zest and juice are used to provide the signature bright and zesty lemon flavor.
• Fresh Parsley: 1/2 cup, chopped – Adds a fresh, herbaceous note and vibrant green color.
• Fresh Basil: 1/4 cup, chopped – Contributes a sweet, aromatic, and slightly peppery flavor.
• Dried Oregano: 1 teaspoon – Provides a warm, earthy, and slightly bitter undertone that complements the lemon and herbs.
• Red Pepper Flakes: 1/4 teaspoon (optional) – Adds a subtle hint of heat to balance the richness and brightness.
• Salt: To taste – Enhances all the flavors in the dish.
• Black Pepper: Freshly ground, to taste – Adds a pungent and earthy counterpoint to the other flavors.
• Parmesan Cheese: Grated, for serving (optional) – Adds a salty, nutty, and savory finish to the dish.

Instructions for Making Lemon Herb Chicken Penne

1. Cook the Penne Pasta: Begin by bringing a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. “Al dente” means “to the tooth” in Italian; the pasta should be cooked through but still have a slight firmness when you bite into it. This prevents the pasta from becoming mushy when combined with the sauce. Once cooked, drain the pasta and set aside. It’s a good idea to reserve about half a cup of the pasta water before draining. This starchy water can be used later to adjust the consistency of the sauce if needed, helping it to cling beautifully to the pasta.
2. Sauté the Chicken: While the pasta is cooking, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken pieces to the hot skillet in a single layer, being careful not to overcrowd the pan. Overcrowding will cause the chicken to steam rather than brown properly. If necessary, cook the chicken in batches. Season the chicken generously with salt and pepper. Cook for about 5-7 minutes, or until the chicken is cooked through and lightly browned on all sides. Ensure the internal temperature of the chicken reaches 165°F (74°C) for food safety. Remove the cooked chicken from the skillet and set aside.
3. Sauté Aromatics: In the same skillet, reduce the heat to medium. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and translucent. Softening the onion first before adding garlic prevents the garlic from burning. Once the onion is softened, add the minced garlic and red pepper flakes (if using) to the skillet. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter. The fragrant aroma of garlic is a key indicator that it is ready.
4. Build the Lemon Herb Sauce: Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan. These browned bits, known as “fond,” are packed with flavor and will enhance the sauce. Bring the broth to a simmer and let it reduce slightly for about 2-3 minutes, allowing the flavors to concentrate. Next, stir in the heavy cream and bring the sauce back to a gentle simmer. Reduce the heat to low and let it simmer for another 5 minutes, allowing the sauce to thicken slightly. Simmering the cream gently prevents it from curdling and helps it to meld with the other flavors.
5. Add Lemon and Herbs: Zest both lemons directly into the sauce, using a microplane or fine grater to get just the flavorful outer yellow rind and avoid the bitter white pith. Then, juice both lemons into the sauce. Stir in the chopped fresh parsley, fresh basil, and dried oregano. The fresh herbs add a burst of brightness and aroma, while the dried oregano provides a deeper, more robust herbal note. Taste the sauce and adjust seasoning with salt and pepper as needed. Remember that lemon juice and salt can both intensify as the sauce simmers, so season gradually.
6. Combine Chicken and Pasta: Add the cooked chicken back into the skillet with the lemon herb sauce. Gently toss to coat the chicken evenly in the sauce. Add the drained penne pasta to the skillet. Toss everything together until the pasta is well coated with the creamy lemon herb sauce and the chicken is evenly distributed throughout. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. The starchy pasta water will help to emulsify the sauce and make it cling beautifully to the pasta.
7. Serve and Garnish: Serve the Lemon Herb Chicken Penne immediately while it’s hot and creamy. Garnish with freshly grated Parmesan cheese and extra chopped fresh parsley or basil, if desired. A sprinkle of extra red pepper flakes can also add a visual appeal and a touch more heat for those who like it. Serve in bowls and enjoy this flavorful and satisfying meal!

Nutrition Facts for Lemon Herb Chicken Penne (per serving)

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

• Serving Size: Approximately 1.5 cups
• Calories: 550-650 kcal
• Protein: 35-45g

Preparation Time for Lemon Herb Chicken Penne

• Prep Time: 15-20 minutes (for chopping vegetables, cutting chicken, zesting and juicing lemons, and gathering ingredients)
• Cook Time: 20-25 minutes (for cooking pasta, sautéing chicken and vegetables, and simmering the sauce)
• Total Time: 35-45 minutes

This recipe is perfect for a weeknight meal as it comes together relatively quickly. The majority of the time is spent cooking, but the active preparation is minimal, making it an efficient and delicious dinner option.

How to Serve Lemon Herb Chicken Penne

This Lemon Herb Chicken Penne is a complete meal in itself, but you can enhance your dining experience by serving it with complementary dishes. Here are some serving suggestions:

• Side Salad:
  • A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the pasta.
  • Consider a Caprese salad with fresh mozzarella, tomatoes, and basil for an Italian-inspired pairing.
  • Arugula salad with lemon and Parmesan would echo the flavors of the pasta and add a peppery bite.
• Bread:
  • Crusty bread, such as baguette or Italian bread, is perfect for soaking up the delicious lemon herb sauce.
  • Garlic bread or breadsticks would complement the flavors and add a satisfying side.
  • Consider toasted ciabatta bread drizzled with olive oil and herbs for a more rustic option.
• Vegetables:
  • Roasted asparagus or broccoli adds a healthy and flavorful vegetable side.
  • Steamed green beans or sautéed spinach provide a simple and nutritious accompaniment.
  • Grilled zucchini or bell peppers would add a smoky flavor and vibrant color to the meal.
• Wine Pairing:
  • A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully with the lemon and herb flavors.
  • A light-bodied Chardonnay or Vermentino would also complement the dish well.
  • For red wine lovers, a light-bodied Pinot Noir or a fruity Italian red like Valpolicella could work.

Additional Tips for Perfect Lemon Herb Chicken Penne

1. Use Fresh, High-Quality Ingredients: The bright flavors of this dish rely on fresh, quality ingredients. Opt for fresh herbs, lemons that are heavy for their size (indicating juiciness), and good quality chicken breasts. Freshly squeezed lemon juice and zest make a significant difference compared to bottled versions.
2. Don’t Overcook the Chicken: Overcooked chicken can become dry and tough. Cook the chicken just until it is cooked through and no longer pink, but still tender. Searing it quickly over medium-high heat will help to seal in the juices.
3. Zest the Lemon Before Juicing: It’s much easier to zest a lemon before you juice it. Use a microplane or fine grater to remove just the yellow zest, avoiding the bitter white pith underneath.
4. Taste and Adjust Seasoning: Seasoning is key to bringing out the best flavors in this dish. Taste the sauce at various stages and adjust salt, pepper, and lemon juice as needed. Remember that flavors will develop and intensify as the sauce simmers.
5. Use Reserved Pasta Water: Don’t discard the pasta water after draining! This starchy water is a secret weapon for creating a silky smooth sauce that clings perfectly to the pasta. Add a splash or two to the sauce if it becomes too thick or dry.
6. Customize Your Herbs: Feel free to experiment with different fresh herbs to customize the flavor profile. Tarragon, chives, or dill would all be delicious additions or substitutions for parsley or basil. You can also adjust the amounts of herbs to your preference.
7. Add Vegetables: Boost the nutritional value and flavor of this dish by adding vegetables. Sautéed mushrooms, sun-dried tomatoes, artichoke hearts, or peas would all be excellent additions. Add them to the skillet after sautéing the onions and garlic.
8. Make it Creamier (or Lighter): For an extra creamy sauce, you can add a tablespoon of cream cheese or mascarpone cheese along with the heavy cream. For a lighter version, you can substitute half-and-half or milk for the heavy cream, but the sauce will be less rich. You can also use a plant-based cream alternative.

Frequently Asked Questions (FAQ) about Lemon Herb Chicken Penne

1. Can I make Lemon Herb Chicken Penne ahead of time?

While this dish is best enjoyed fresh, you can prepare components ahead of time. You can cook the chicken and make the sauce separately and store them in the refrigerator for up to 2 days. Cook the pasta fresh just before serving and then combine everything together. Reheating the pasta and sauce together might make the pasta a bit softer and the sauce slightly less creamy, but it will still be delicious.

2. Can I use dried herbs instead of fresh?

Fresh herbs are highly recommended for the best flavor in this recipe, as they provide a brighter and more vibrant taste. However, if you only have dried herbs, you can use them. Use about 1 teaspoon of dried parsley and 1/2 teaspoon of dried basil as substitutes for the fresh amounts. Add dried herbs to the sauce earlier in the cooking process to allow them to rehydrate and release their flavor.

3. Can I make this recipe without heavy cream?

Yes, you can make a lighter version by substituting half-and-half, whole milk, or even evaporated milk for the heavy cream. The sauce will be less rich and creamy but still flavorful. For a dairy-free option, you can use full-fat coconut milk or cashew cream, but be aware that these may slightly alter the flavor profile.

4. Can I add cheese to the sauce?

While Parmesan cheese is typically used as a garnish, you can certainly add some grated Parmesan cheese directly to the sauce for extra flavor and richness. Stir in about 1/4 cup of grated Parmesan cheese along with the lemon juice and herbs. Pecorino Romano or Grana Padano would also be delicious options.

5. Can I use different pasta shapes?

Yes, you can use other pasta shapes besides penne. Pasta shapes with ridges or crevices that hold sauce well, such as fusilli, rigatoni, or farfalle, would all work nicely. Longer pasta shapes like spaghetti or linguine can also be used, but penne is particularly well-suited for this creamy sauce.

6. Is this recipe spicy?

This recipe as written is not spicy, but it has a subtle warmth from the optional red pepper flakes. If you prefer a spicier dish, you can increase the amount of red pepper flakes or add a pinch of cayenne pepper to the sauce. You can also serve it with a side of chili oil or hot sauce for those who like extra heat.

7. Can I freeze Lemon Herb Chicken Penne?

Freezing creamy pasta dishes is generally not recommended as the sauce can sometimes separate and become grainy upon thawing. The pasta texture can also become softer after freezing and thawing. If you do freeze it, ensure it is completely cooled before transferring it to airtight containers. Thaw in the refrigerator overnight and reheat gently on the stovetop, adding a splash of milk or broth if needed to restore creaminess. It’s best to enjoy this dish fresh for optimal texture and flavor.

8. Can I make this recipe vegetarian?

Yes, you can easily make this recipe vegetarian by omitting the chicken. To make it a more substantial vegetarian meal, you can add vegetables like sautéed mushrooms, roasted bell peppers, artichoke hearts, or chickpeas. You can also add a vegetarian protein source like cannellini beans or white beans for added protein. Consider using vegetable broth instead of chicken broth to keep it fully vegetarian.

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