Reviewed: Dec. 4, 2008

You really have to baby sit the noodles. I left mine alone for 2 minutes and I had to soak the burned pan for 2 days. I salvaged the unburnt noodles and finished the dish. It was missing some kind of veggie in it.

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gastlygoul

Cooking Level: Professional

Home Town: Avoca, Pennsylvania, USA

Living In: Pittston, Pennsylvania, USA

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Reviewed: Dec. 4, 2008

Meh, not the best. I will be adjusting this recipe to suit my and my husband's tastes. A good start to a recipe, it just needs something else.

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Nikki Lakey

Cooking Level: Intermediate

Living In: Pocatello, Idaho, USA

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Reviewed: Dec. 2, 2008

This was really good! Lemony and creamy. I made it last-minute when I had an unexpected extra person at dinner. I especially like that it can be put together with things that I usually have on hand -- pasta from the pantry and frozen chicken breast with lemon juice. (I didn't have fresh lemon, but it was fine.) My husband liked it, and I'll definitely make it again!

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MommyRocks

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Reviewed: Nov. 30, 2008

I added artichoke hearts but otherwise made it by the recipe. We used fresh lemon and I think that's really critical to the flavor. It could use some color but I think I would get that with a side of steamed brocolli. It was kind of gooey but who doesn't love a gooey pasta fix?

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geecheeboy

Cooking Level: Expert

Home Town: Mount Pleasant, South Carolina, USA

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Reviewed: Nov. 29, 2008

This recipe was very tasty, my boyfriend and sister loved it too!! Next time I will add some tomatoes or some snap peas!

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Brange

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Reviewed: Nov. 28, 2008

Way too much lemon. After taking one bite my husband said, "Oh, that almost made my eyes water".

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mscblue

Cooking Level: Expert

Home Town: Milton, Wisconsin, USA

Living In: Janesville, Wisconsin, USA

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Reviewed: Nov. 26, 2008

This was good! My husband went back for seconds, so that is always a good sign. I did cook my chicken before hand for times sake. But other then that I followed the recipe. I did add a little less lemon juice, and wished I had added even LESS because it was too sour for both of us. So will do that next time. Loved the idea of cooking the noodles in the broth, tasted great.

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britnieann

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Hanceville, Alabama, USA

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Reviewed: Nov. 26, 2008

This is a pretty good recipe - just adjusted a bit to help suit my families tastes. Will make again but only every once in awhile, not going to be a regular. I, like others, cut up and cooked the chicken in the frying pan. Tons of garlic, pepper, and added some red pepper flakes. Cooking the pasta in chicken broth was a FANTASTIC change and idea!!

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Kelly Beth

Cooking Level: Intermediate

Home Town: Cherry Valley, California, USA

Living In: Belchertown, Massachusetts, USA

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Reviewed: Nov. 25, 2008

Had a fresh lemon from a friend's tree, so I gave this a try. Much better than I expected. Nice change of pace. I did add about a cup of quality parmesan to the sauce. Husband claims to hate lemon chicken, yet there were no leftovers. Try it!

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Shecan2cook

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Nov. 25, 2008

OMG! Easy and delicious.... can't get any better than that!!! This one's definitely a keeper! Maybe even a once-a-weeker!! Yep, it's that good! And I made it just like it calls for... w/one small exception.. I had to use regular lemon juice throughout the recipe because I didn't have a fresh lemon. I started off just tasting, but then kept on tasting and had to MAKE myself stop eating for fear there wouldn't be any left for when hubby came home from work!

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Elizabeth Hanks

Cooking Level: Intermediate

Living In: Lexington, South Carolina, USA

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Reviewed: Nov. 24, 2008

It turned out great. I thought it was missing something so next time i will add broccoli. it was great i even got to make it with my soon to be husband. he even had fun. thank you for this recipe

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amanda

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Reviewed: Nov. 24, 2008

Made this tonight along with a fresh salad and some crusty garlic bread. Delicious!.Didn't change a thing. Will add to my recipe box to make again. Thanks for a great recipe.

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PSWEST

Cooking Level: Expert

Living In: Duluth, Georgia, USA

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Reviewed: Nov. 24, 2008

Delicious... I would use less cream next time though. But it was sooo yummy!

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ashtail3

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Reviewed: Nov. 24, 2008

Ya know what bugs me? So many people down rate a recipe and post all of the alterations they made and don't even try the recipe as written and the recipe it's self gets a lower grade than it deserves! I made this recipe just as written and it was absolutely wonderful!! Delicious, perfectly balanced flavors and perhaps the idea of baking the chicken is to reduce the fat from pan cooking in oils. The idea of cooking the pasta in the chicken broth with the seasons and lemon juice is brilliant because it really holds in the flavor! Wonderful, We love it!! Not to be petty, but it's really rediculous how so many discredit a recipe they don't even truly try because they make all of the changes, they're only rating their own recipes. Kudos for sharing this recipe, it's great!! Five stars from my family.

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Rachel Dobbs

Cooking Level: Expert

Living In: Hobbs, New Mexico, USA

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Reviewed: Nov. 24, 2008

Wow, this was good! I did make some substitutions using items I already had in my pantry. Instead of garlic powder I used garlic salt, I used rotini instead of rotelle, and I added garlic butter to the pasta, broth mixture. It came out wonderfully!

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lovinglife

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Reviewed: Nov. 23, 2008

Probably more of a 4 and a half stars but really yum! I followed the recipe exactly except that I just sqeezed 1/2 the lemon onto chicken to bake and 1/2 into broth. Also at the end I added about a half cup fresh grated parmesean cheese and about 2 tbs. minced Italian parsley just before serving and it tasted great. You will be surprised at the creamy lemony flavor and how fresh and light it tastes. I just served with some green peas and a favorite wine for a deliciously different dinner.

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April D.

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 23, 2008

I grilled 4 chicken breasts dusted liberally with a salt free lemon pepper. After cutting them 1/4" slice I mixed them into the pasta with the zest of one lemon and a 1/2 pint heavy cream. The flavor was delicious, but the sauce could have been a tad thicker.

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Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Nov. 23, 2008

I fix this tonight and the family really enjoyed it. I had to increase enough for six but it worked out well. The lemon zest gives it a flavorful but light taste that everyone loved. I served it with steamed broccoli and salad. Thanks for a great meal. Claudia

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Claudia

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Reviewed: Nov. 23, 2008

great recipe. Made a couple of changes though. Substituted the cream with one tablespoon of salted butter. I had sauted the chicken in veg. oil with other veggies. Made the pasta in mushroom soup & added the chicken to the mixture. Before serving, I added the butter+ milk & mixed well so that it doesn't become too lumpy.

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trooper

Cooking Level: Beginning

Home Town: Guwahati, Assam, India

Living In: New Delhi, Delhi, India

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Reviewed: Nov. 23, 2008

My 4-yr-old loves drinking straight lemon juice so this recipe was a big hit at the dinner table--of course I did add a bit more lemon to the recipe.

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Bonnie Cady

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Lemon Cream Pasta with Chicken

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