Chicken And Pasta With Lemon-Cream Sauce
This chicken and pasta with lemon-cream sauce is delicious and refreshing! Al dente pasta and tender chicken is tossed in a lite, creamy, tangy and zesty sauce!
Cream sauce is one of my favorite types of sauce to mix with my pasta. Unfortunately, its not the best for you. Thats why I made this chicken and pasta with lemon-cream sauce using less dairy than you would with original cream sauce!
All of the cream sauces I’ve made have either heavy cream, whipping cream, half and half, butter, more butter, and more butter. Along with cheese, and more cheese. Sounds tasty, but your stomach will be angry with you after!
Ive discovered this amazing dairy alternative for the cream. Coconut creamer for your coffee! Just like half and half, but with coconut milk instead! If you can tolerate a very faint hint of coconut in your sauce, then this will be a game changer for you!
Ive also been loving the new plant butter by country crock. I use the avocado oil butter. It is so good! Super creamy, and tastes like dairy butter, but way easier on the digestive tract.
Grated parmesan, and greek yogurt were the only dairy products I used for the cream recipe.
This recipe, unfortunately isn’t your convenient one pot or pan recipe. You will have to use a few separate pans, but totally worth it!
The situation on your stove should look like the above photo. A pot for your pasta, a pot for your sauce and a sauté pan for your chicken and tomatoes.
In the end, all of your ingredients are going to end up in the big sauté pan.
First, you want to make your sauce, that way it has enough time to simmer and thicken up a bit.
Adding your butter, garlic and shalom first. Then adding the rest of your ingredients for the sauce.
Stir everything together, cover and let simmer.
Next, you want to cook your chicken in the sauté pan, and start boiling your water for the pasta.
When your chicken is done, you are going to place your chicken aside on a plate, and in the same pan you’re going to add your quartered tomatoes. Cover that pan and cook them on medium heat until they get soft and fall apart.
When your pasta is done, drain it and add to sauté pan with tomatoes.
Add your sauce mixture to the pan…
Mix everything together until sauce is coated evenly with the pasta.
Turn your heat down to a simmer, and add your chicken back to the pan.
Let everything simmer for about 3-5 minutes.
Serve with some crushed red pepper flakes and grated cheese on top!
Enjoy!
Make sure to check out my recipe for stuffed eggplant Parm! https://thehungrylyoness.com/2019/08/09/stuffed-eggplant-parm/
Chicken And Pasta With Lemon-Cream Sauce
Ingredients
For Lemon-Cream Sauce
- 3 garlic cloves, minced
- 1 shallot, minced
- 1 cup coconut creamer dairy free half and half or coffee creamer
- 1/4 teaspoon red pepper flakes
- salt and pepper, to taste
- 1/3 cup grated parmesan cheese
- 1½ tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
- 3 tablespoons dairy free butter I used country crock plant butter (avocado oil butter) SO GOOD!
- 1/4 cup plain non fat greek yogurt
For Chicken
- 2 tablespoons olive oil
- 1 lb. thin chicken breast cutlets
- 2 cups cocktail tomatoes OR cherry tomatoes, quartered
- 4 cups rigatoni pasta
Instructions
- First you want to make your sauce by melting butter in a saucepan.
- When butter is completely melted, add garlic and shallot. Cook over medium heat until fragrant and shallot starts to turn translucent. About 3-4 minutes.
- Add the rest of your sauce ingredients to saucepan. Mix together and bring to a boil. Cover and let simmer.
- Bring a pot of salted water big enough for pasta to a boil. Cook 4 cups of pasta according to package directions.
- In a large sauté pan, heat 2 tablespoons of olive oil over medium heat.
- Add chicken and season with salt and pepper. Cook chicken for about 3-4 minutes per side. Timing may vary deepening on thickness of chicken.
- When chicken is done, place on plate and set aside.
- In same sauté pan, add quartered tomatoes and cook covered for about 5 minutes. You want to get your tomatoes to be pretty much mushy and fall apart.
- Add your cooked and drained pasta to sauté pan with tomatoes.
- Add your sauce on top of pasta. Mix everything around and turn heat down to simmer.
- Add your chicken back to pan.
- Let everything simmer for a few minutes.
- Sprinkle some red pepper flakes on top, along with grated parmesan cheese (optional).
- Enjoy!
