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94% would make again

Creamy Lemon Butter Chicken Pasta


for 2 servings

  • 2 chicken breasts, diced
  • 1 tablespoon butter
  • ½ red onion, diced
  • 2 cloves garlic, chopped
  • 1 lemon, zest and juice
  • 1 teaspoon chili flake
  • 1 teaspoon dried thyme
  • ¼ cup water (60 mL)
  • ½ cup double cream (120 mL)
  • 2 cups baby spinach (85 g)
  • 1 ½ cups fresh egg pasta (150 g)
  • 2 tablespoons parmesan cheese, plus more for serving

Nutrition Info

    Calories 941
    Fat 42g
    Carbs 81g
    Fiber 8g
    Sugar 5g
    Protein 68g

Estimated values based on one serving size.


  1. Heat a large pan over medium heat. Add the chicken and cook until no longer pink inside. Remove from the pan and set aside.
  2. Give the pan a quick wipe with a paper towel
  3. Melt the butter in the pan. Fry the onion and garlic until softened, 3-5 minutes.
  4. Add the lemon zest and juice. Give the mixture a quick stir and add chili flakes and thyme. Stir in the water and double cream. Add the spinach and cook for about a minute, until wilted.
  5. Return the chicken to the pan and add the pasta. Stir and cook until the pasta is al dente.
  6. Mix in the Parmesan. Remove the pan from the heat.
  7. Serve with more Parmesan, if desired.
  8. Enjoy!

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