Creamy Lemon Chicken Pasta Recipe
This lemon chicken pasta is an easy slow cooker recipe that is light yet super satisfying. The creamy lemon and thyme sauce is filled with tender chicken and pasta in every bite.
Servings: 8 people
Calories: 337kcal
Ingredients
- 1½ pounds chicken breast cut into 1/2" chunks
- 8 ounces cream cheese cut into 1" chunks
- 3 tablespoons butter
- 3 tablespoons lemon zest
- 6 tablespoons lemon juice
- 2 teaspoons garlic minced
- 1 teaspoon fresh thyme minced
- 2 teaspoons onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups chicken broth
- 1 pound pasta cooked
Instructions
- Spray your slow cooker with nonstick cooking spray. Add the diced raw chicken, cream cheese, butter, lemon zest, lemon juice, minced garlic, fresh thyme, onion powder, salt, pepper, and chicken broth.
- Cover and cook the chicken for 2½ hours on high or about 4 hours on low—until the chicken is tender and cooked throughout.
- Meanwhile, cook the pasta according to package directions, rinse, and set aside.
- Once the chicken has cooked, remove from the slow cooker using a slotted spoon and set aside. Whisk together the cream cheese and broth mixture that is in the slow cooker until well-combined.
- Stir in the cooked chicken and pasta, then top with parmesan cheese and parsley if desired. Enjoy!
Notes
Storing leftovers: store leftover lemon chicken pasta in an airtight container in the fridge for up to 3 days. Lemon and thyme chicken without the pasta can be frozen for up to 2 months in freezer bags. To thaw, transfer to the fridge overnight.
Reheating: reheat in a microwave or a small pot with a little extra chicken broth or water. Warm over medium low, stirring often.
Nutrition
Calories: 337kcal | Carbohydrates: 22g | Protein: 24g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 695mg | Potassium: 427mg | Fiber: 1g | Sugar: 2g | Vitamin A: 553IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 1mg