Lemon Chicken Pasta

Recipe by diner524
READY IN: 20mins


  • 14
    cup flour
  • 1 14 - 1 12
    teaspoons seasoning salt
  • 1 12
    lbs chicken breasts, thin sliced cutlets
  • 14
    cup garlic butter (I use Kerrygold Garlic & Herb Butter, which is imported from Irelend)
  • 8
    ounces penne pasta (I use the Barilla Mini Penne)
  • 2
    teaspoons chicken base (I use Better Than Bouillon Chicken Base but can use regular bouillon but you might want to decrease )
  • 34
  • 12
    cup whipping cream


  • Cut lemon in half and set aside.(Or could sub 2 tablespoons bottled lemon juice.).
  • Fill Large saucepan 1/2 full of water. Cover and bring to boil on high heat for pasta. Preheat large saute pan on medium-high 2-3 minutes.
  • Place flour and seasoned salt in zip-top bag; shake to mix. Cut chicken into bite size pieces, then add to bag and shake to coat the chicken, make sure to get all the flour mix absorbed by chicken.
  • Put the garlic butter in saute pan and then add the chicken, reduce heat to medium. Cook several minutes to brown and until no longer pink.
  • Add pasta to boiling water; cook 6-8 minutes or to your liking.
  • Stir chicken base into chicken; cook 2 minutes. Squeeze juice from lemon into chicken; stir in wine and cream. Reduce heat to low; cook 4-5 minutes.
  • Drain pasta and stir into chicken mixture.
  • Enjoy.
  • Note: Can substitute rice for pasta.