Filed Under: Chicken | Healthy | Main Dish | Pasta | Weeknight

Light and Creamy Lemon Chicken Pasta

Recipe By Tessa Arias
November 22nd, 2013

Light and Creamy Lemon Chicken Pasta is bursting with fresh flavor and made healthy with whole wheat pasta, a light cream sauce, and veggie goodness.

Yield: 4 servings

This post is sponsored by STAR Fine Foods. All opinions provided are my own.

Tessa's Recipe Rundown...

Taste: Bright and fresh with nutty savory accents.
Texture: The sauce is rich and creamy without the guilt! I also love the bites of tender chicken and the mushrooms and broccoli. Not to mention the al dente pasta. The whole pasta makes for a very satisfying meal.
Ease: Very easy! Besides the pasta, everything is made in one pan.
Appearance: This pasta has got different shapes and colors and if you garnish with a bit of extra fresh parsley and grated Parmesan it kind of feels like a restaurant dish.
Pros: Flavorful, satisfying, and easy with no guilt!
Cons: None!
Would I make this again? Yes.

Light and Creamy Lemon Chicken Pasta

This post is sponsored by STAR Fine Foods. All opinions provided are my own.

I’ve been posting so many Thanksgiving-themed recipes lately I thought it might be a nice idea to take a break from them now that we’re just around the corner from T-day. We all need to eat regular food, too, right?! Especially because unless you’re a food blogger making holiday recipes ahead of time, you probably don’t already have turkey leftovers just yet. It’s a hard life being a food blogger but someone’s got to do it!

When STAR Fine Foods asked me to create a recipe using their STAR Family Reserve Olive Oil with Lemon Peel I was really excited because I am a huge fan of their infused oils. They allow you to bolster the flavor of your dish with virtually no time or effort. The lemon oil gives this dish a nice big lemon flavor, which I just finish off with an extra splash of fresh lemon. The lemon and parsley add brightness to this pasta, helping to offset the guilt-free richness of the sauce and the nuttiness of the whole-wheat pasta. It’s a great combination and I know you’re going to love it!

This post is sponsored by STAR Fine Foods. All opinions provided are my own.

How to make
Light and Creamy Lemon Chicken Pasta

Yield: 4 servings
Light and Creamy Lemon Chicken Pasta is bursting with fresh flavor and made healthy with whole wheat pasta, a light cream sauce, and veggie goodness.


  • Kosher salt and freshly ground black pepper
  • 12 ounces whole grain fettuccine
  • 4 tablespoons STAR Family Reserve Olive Oil with Lemon Peel, divided
  • 8 ounces sliced mushrooms
  • 1 small head broccoli, cut into small florets
  • 2 cloves garlic, minced
  • 4 boneless skinless chicken breast fillets
  • 1 tablespoon all-purpose flour
  • 1 cup low fat (2%) milk
  • 2 ounces Neufchatel (low fat cream cheese) cheese
  • 1/2 cup grated Parmesan cheese
  • 1 lemon, juiced
  • 1/3 cup chopped fresh parsley


  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions, or until al dente. Drain, reserving 1/2 cup of the cooking water.
  2. Meanwhile, in a large skillet, heat 2 tablespoons of the oil over medium heat. Add the mushrooms and broccoli. Season to taste with salt and pepper. Cook, stirring often, until the vegetables are tender, about 5 to 7 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove the mixture to a medium bowl.
  3. Season the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add another tablespoon of the oil to the pan and add the chicken. Cook until well browned, about 5 to 7 minutes. Turn and continue cooking until the chicken reaches an internal temperature of 160°F, about another 5 to 7 minutes. Transfer to a plate and tent loosely with foil. Cut into strips when cool enough to handle.
  4. Add the remaining 1 tablespoon of oil to the pan. Add the flour and cook, stirring constantly, for 1 minute. Gradually whisk in the milk and season with 3/4 teaspoon salt. Whisking constantly, cook until the mixture is thickened, about 3 minutes. Add the Neufchatel cheese and Parmesan cheese and stir until melted and smooth, about 2 minutes. Stir in the lemon juice and parsley. Stir in some of the reserved pasta cooking water to loosen the sauce, if desired.
  5. Add in the garlic, mushroom, and broccoli mixture and the pasta. Toss to combine. Season to taste with more salt and pepper if needed. Divide between four serving dishes and top with strips of chicken. Serve.
Course: Main Course
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Jocelyn (Grandbaby Cakes) — November 22, 2013 at 12:41 pm

    This dish is just so delightful looking! I so want this for dinner!

  2. #
    Cassie — November 22, 2013 at 4:48 pm

    I LOVE their infused oils…always keep them on hand. This looks wonderful, Tessa!

  3. #
    fardous — December 3, 2013 at 5:06 am

    i hav this for launch today it was del , thank u for sharing rep

  4. #
    Kelly — April 30, 2017 at 5:42 am

    I made this but baked the chicken breasts instead of frying them. VERY tasty and healthy 🙂

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