Ingredients
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: one normal portion
- Calories: 650
- Protein: 45g