Giada's Chicken in Lemon Cream and Penne

Total Time
Prep 10 mins
Cook 20 mins

This recipe is incredibly easy and delicious! The lemon makes it really refreshing--we've been enjoying it this summer. I've used different types of pasta (most recently linguini) and all of them have worked really well! A great week-night meal!

Ingredients Nutrition


  1. Bring a large pot of water to a boil, season with salt. Add the pasta and cook until tender but still firm to the bite, 8 to 10 minutes.
  2. Meanwhile, heat the oil in a large, heavy skillet over medium-high heat. Season the cubed chicken with herbes de Provence, salt and pepper. Cook the chicken until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken and set aside. Pour off excess oil from pan.Drain. Add the chicken broth the pan and cook over medium-high heat, scraping up any bits with a wooden spoon. Add the cream, lemon zest, and cayenne. Reduce the heat to medium-low and simmer for 10 minutes.
  3. Add the pasta, chicken, 1/2 tsp salt, 1/4 tsp pepper, chopped parsley, and lemon juice. Toss to coat the pasta and chicken with the sauce and serve.
Most Helpful

My husband made this for dinner last night and it was wonderful. He followed recipe, but used fresh chopped basil in place of parsley. Highly recommend.

jwm2507 August 12, 2009

I made this just as written, but it turned out oily and greasy. The flavour is excellent, never used Herbs de Provence before. Next time, just brown the chicken without the oil in a nonstick pan. Serve with a salad and whatever fresh veggies they have at farmers market.

Lauren4372 August 07, 2009