Creamy Pasta With Chicken in Lemon-Dill Sauce

READY IN: 50mins
Recipe by Madame Yes

My number one recipe of all time. Found in Starweek magazine posted from the chef at the Unionville House restaurant. Easy, one-pot meal and so creamy and delicious. I like this served with with garlic bread but is pretty rich on it's own. *Double quantities if serving more than 4.

Top Review by Diane in Burbank

I thought this was de-lish! Hubby thought it was okay, but since I'm reviewing it, I'm giving it 4 stars. It's a subtle taste, but sometimes those are the best. Definitely recommend.

Ingredients Nutrition


  1. • In a large pot of boiling water, cook pasta shells for 3 minutes to partly cook them. Drain, rinse with cold water and set pasta aside.
  2. •In a separate skillet over moderately high heat, add wine, stock, dill and chicken to pot; bring to a boil and then simmer, stirring occasionally until the liquid is reduced by half (~10 mins as the chicken will also release liquid).
  3. • Add cream and lemon juice to the chicken and bring the liquid back to a boil. Add the drained pasta shells and simmer over moderately high heat, stirring constantly until the liquid is reduced by half again and the sauce has thickened (~5-7 mins).
  4. • Add parmesan to the pasta and salt & pepper if desired.
  5. • Stir to mix thoroughly and serve immediately.

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