Lemon Chicken Pasta

A creamy and dreamy dinner, this Lemon Chicken Pasta will be your new favorite meal! A light cream sauce is brightened up with lemon zest and tossed together with rotisserie chicken and spaghetti noodles.

Course Dinner

Cuisine Italian

Keyword Alfredo Chicken Pasta

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings servings

Calories 1109kcal

Equipment

1 12" nonstick skillet

Ingredients

1/2 pound spaghetti
1/2 cup reserved pasta cooking water
2 tablespoons salted butter
1/4 cup finely diced shallots
1/2 cup cooking white wine
3/4 cup heavy cream
1/4 cup parmesan cheese
1/2 tablespoon lemon zest use as much or as little as you'd like
salt & pepper to taste
1 1/2 cups shredded rotisserie chicken breasts with skin removed

Instructions

Bring large pot of water to boil. Cook spaghetti according to pasta directions and cook until al dente. Remove about 1/2 cup of cooking liquid and save for later. Drain pasta and set aside.
For the sauce, place a large, nonstick skillet over medium heat. Melt butter and saute shallots until browned. This should take 2-3 minutes. The browned shallots give amazing flavor to the overall dish, so don't skip this step.
Deglaze the pan with the white wine and reduce down by at least half. Pour in the heavy cream, parmesan cheese, lemon zest, salt and pepper. Stir to create a smooth cream sauce. Once the cheese has completely melted, toss with pasta and shredded chicken. Feel free to pour in a little pasta water to get the sauce to the desired consistency. You might not need the full amount and, depending on preference, you might not need to use it at all.
Divide pasta between serving dishes and top with parsley and thin lemon slices. Serve immediately.

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