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This one-pot lemon hen pasta with tender mushrooms and candy tomatoes is a citrusy spin on a traditional dish. It’ll change into any pasta lover’s go-to meal for weeknights and particular events.
Able to whip up one thing tremendous tasty and surprisingly simple? Our Lemon Hen Pasta recipe is right here to avoid wasting your dinner plans! It’s all about mixing zesty lemon, juicy hen, and pasta into one superior dish that’ll have everybody asking for seconds. Whether or not you’re cooking to impress or simply attempting to get one thing yummy on the desk with no fuss, this lemon pasta with hen is your go-to. Belief me, it’s as enjoyable to make as it’s to eat.
Why I Love This Lemon Hen Pasta Recipe
- Freezer-friendly. Conserving some within the freezer will prevent on lazy weeknights once you don’t really feel like cooking.
- Fast. This can be a 30-minute recipe!
- Hearty. You get loads of pasta, hen, and contemporary veggies in each single chunk.
- Nice for dinner events. It’ll be the star of the night regardless of the occasion or event.
What You’ll Want
The lemon sauce is made with olive oil to maintain it mild and refreshing year-round. Scroll to the recipe card on the backside of the publish for precise quantities.
For the Pasta
- Fettuccine – Be happy to make use of spaghetti.
- Additional virgin olive oil – You can even use avocado, coconut, or vegetable oil.
- Hen – Boneless, skinless hen breasts are the simplest for this.
- Salt and pepper – Kosher salt and freshly-cracked black pepper are finest.
- Cherry tomatoes – These are additionally referred to as “grape tomatoes”. Keep away from common tomatoes as a result of they’re too meaty.
- Mushrooms – I choose child bellas, however you should use creminis or white button mushrooms.
- Parsley – It provides a light-weight, herby taste.
For the Lemon Sauce
- Additional virgin olive oil – I like to recommend avocado oil as the one swap.
- Lemon – Scale back the quantity by half when you use limes.
- Garlic paste – Recent garlic works too.
- Salt and pepper – Use whichever you could have readily available.
- Parmesan – Be certain it’s freshly-grated and never bottled.
Easy methods to Make Lemon Hen Fettuccine
Comply with these easy steps to carry the zesty and savory flavors of pasta with hen and sauteed veggies.
- Boil the pasta. Put together the fettuccine in keeping with bundle directions. Drain it and set it apart. Toss it with 1/2 tablespoon olive oil when you’re not utilizing it instantly.
- Cook dinner the hen. Add the oil to a big skillet over medium warmth. Add the hen. Season it with salt and pepper. Cook dinner it till browned on all sides, about 5-7 minutes.
- Add the veggies. Stir within the tomatoes, mushrooms, and parsley. Stir repeatedly. Cook dinner the whole lot till the mushrooms are tender and the tomatoes have blistered.
- Combine the whole lot. Add the fettuccine to the skillet and gently combine the whole lot collectively.
- Whisk the sauce. Mix the olive oil, lemon juice, garlic, salt, and pepper in a bowl till easy. Pour it into the pasta and blend till nicely mixed.
- Serve. Take away it from the warmth. Sprinkle with parmesan cheese, serve, and luxuriate in!
Suggestions & Variations
- Make it creamy. Combine 1/2-1 cup heavy cream or half-and-half into the pan with the pasta. Stir gently till nicely mixed and luxuriate in.
- Swap the protein. Use leftover Air Fryer Turkey Breast, New York Strip Steak, or Air Fryer Salmon as a substitute of hen to make this recipe. Reheat them and add them on the very finish to keep away from over-cooking.
- Swap the pasta. Be happy to make use of gluten-free or whole-wheat fettuccine. Quick pastas like penne and fusilli are additionally fantastic choices.
- Marinate the hen. Place the hen in a Ziploc bag. Add 1/2 tablespoon lemon juice, 1/4 cup olive oil, 2 tablespoons minced garlic, 1 teaspoon salt, and 1/4 teaspoon floor black pepper. Seal the bag and shake it nicely. Refrigerate it for half-hour or in a single day to let the hen soak up extra taste.
- Add warmth. Stir 1/4-1/2 teaspoon cayenne pepper or crimson pepper flakes into the sauteed veggies for a bit of warmth. You can even use chili oil for this.
- Use leftovers. Combine leftover Roasted Asparagus, bell peppers, and spinach into the pan to scale back meals waste and add extra taste.
Serving Recommendations
This lemon hen pasta is a hearty weeknight dinner. You’ll be able to serve it by itself or with a few easy sides, simply nothing creamy so the meal doesn’t change into overwhelmingly wealthy. I find it irresistible with my Tomato and Cucumber Salad. You can even attempt my Quinoa Stuffed Tomatoes or Roasted Brussels Sprouts. In the event you choose bread, go for my Focaccia.
Correct Storage
I all the time freeze a batch for later and reheat it on lazy weeknights.
- Refrigerate or Freeze: Place leftovers in an hermetic container and hold them within the fridge for as much as 4 days or freeze them for as much as 2 months. Thaw it in a single day within the fridge.
- Reheat: To reheat it, stir in a drizzle of water or milk and microwave it for 30 seconds at a time till heat. You can even warmth it in a pan over medium-high warmth (coated) for 7-8 minutes, stirring sometimes.
Extra Straightforward Pasta Dinners
For the Pasta and Greens
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Put together the fettuccine in keeping with the instructions on the bundle.
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Within the meantime, warmth the olive oil in a big skillet over medium warmth. Add within the cubed hen items, season with salt and pepper, and cook dinner till the hen is browned on all sides, stirring sometimes.
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Add the halved grape tomatoes, sliced mushrooms, and parsley; steadily stirring, proceed to cook dinner for 3 to 4 minutes or till the hen is completely cooked.
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Drain the fettuccine and add it to the skillet; cook dinner for a minute or two or till heated by way of, stirring steadily.
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In a mixing bowl or a jar, make the lemon dressing by combining the olive oil, lemon juice, garlic, salt, and pepper; shake it or stir it till completely combined.
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Stir the lemon dressing into the pasta combination. Take away from warmth.
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Style the dish for salt and pepper and alter accordingly.
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Sprinkle with grated parmesan cheese and serve.
Serving: 10.5 ounces | Energy: 539 kcal | Carbohydrates: 48 g | Protein: 35 g | Fats: 23 g | Saturated Fats: 4 g | Polyunsaturated Fats: 3 g | Monounsaturated Fats: 14 g | Trans Fats: 0.1 g | Ldl cholesterol: 120 mg | Sodium: 157 mg | Potassium: 1071 mg | Fiber: 4 g | Sugar: 6 g | Vitamin A: 1371 IU | Vitamin C: 23 mg | Calcium: 47 mg | Iron: 2 mg
Dietary information is an estimate and supplied as courtesy. Values could range in keeping with the substances and instruments used. Please use your most well-liked dietary calculator for extra detailed information.
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