Reviewed: May 27, 2008

I agree this was a great inspirational dish.I marinated the chicken in the lemon juice overnight.Then I cubed the chicken, put a little oil in a pan, with some minced fresh garlic and pepper. Cooked the pasta in the chicken stock (yum) Then just added the cream, broccoli, and some more juice of the lemon.Next time I will add even more broccoli. It was great!! My husband loved it too.Totally making this dish again and again.

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Kenan

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: May 7, 2008

Definitely lemony and creamy, and this was super easy to make, especially since I had baked a whole chicken the night before and just chopped some up to throw in. It was really very bland, to me, upon first taste. I added some dried basil and oregano, then some salt (I used reduced sodium chicken broth) and more black pepper. Still needed something, so I added a bit of cayenne. Not a total waste, because after my alterations I liked it better, but I won't make this again. Although, the pasta step was really interesting! It made the rotelle really soft, and some of it stuck to the bottom of the pan, but this was a new way of preparing pasta, for me. 3 stars as written, 4 with my alterations. It DID satisfy my urge to cook, which is great!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Apr. 9, 2008

GREAT RECIPE! Will definitely make this again. I was a little hesitant about it at first, wasn't sure how "lemon" pasta would taste, but I loved it! Very easy too.

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KRISTEN79

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Reviewed: Apr. 1, 2008

Holy smokes this was delish! I used a lot of the suggestions made by Jamie, added garlic and sauteed yellow, red and green peppers along with the diced chicken instead of baking it and used 5% cream and it was really good and will definitely be at the front of my cookbook!

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SYDLY

Cooking Level: Expert

Living In: Burlington, Ontario, Canada

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Reviewed: Mar. 11, 2008

I used that is inspiration. I marinated the chicken breasts in Romano Basil dressing, salt and pepper and lemon pepper seasoning. I sauteed the chicken in olive oil with garlic. Then I made the sauce with lemon juice, half and half and chicken stock, adding cornstarch as needed to thicken and dried oregano and Italian seasoning. I roasted a pan of veggies (cherry tomatoes, broccoli, red and green bell peppers) and threw that in with the pasta and sauce and topped with grated Pamesan and fresh basil. So delicious! I had rave reviews all around! I used whole wheat pasta which helped the sauce stick.

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NYblondie

Cooking Level: Beginning

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Reviewed: Feb. 28, 2008

This is a very good recipe! My husband tends to be on the picky side~ he took left overs to work the next day and when he returned from work..he gave me his blessing to do it again anytime. It is a keeper thank you!!!

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LINNSALLY

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2008

This was really good. We only give it 4 stars because it was too lemony for us. But, I think this is because we followed the advice of other reviews and cooked the chicken in lemon juice rather than bake it. I will make it again, but cut the lemon.

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Koolaid Girl

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Alexandria, Virginia, USA

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Reviewed: Jan. 27, 2008

I loved this recipe. Easy and flavorful, I wish there had been more left over! This is going into my regular rotation.

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007librarian

Cooking Level: Intermediate

Living In: West Palm Beach, Florida, USA

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Reviewed: Jan. 20, 2008

My family isn't crazy about the flavor of lemon, so I used half the amount the recipe called for in both sections of the recipe (chicken and pasta), following the directions for cooking the chicken on the stove top. The finished dish was still wonderfully flavorful and my 5 year olds even ate seconds!

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cnbonesteel

Cooking Level: Expert

Home Town: Chesapeake, Virginia, USA

Living In: Newport News, Virginia, USA

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Reviewed: Jan. 16, 2008

I did make some changes to this recipe - as others did - but the thing I love about it is the cooking method for the pasta. If you make sure to keep the temp to a low simmer - it works amazingly well. It's not al-dente - but perfect for fettucini. I cook pasta like this quite a bit now, as I can put it on and do other things while dinner is getting ready. It's worth figuring the temperature and pasta out! As for the rest of it - sauteeing the chicken makes it faster, cut the lemon juice a tad and you can add onions and green peppers to the sauteeing chicken. I taste the sauce right before serving and if I happened to have gotten a sharper lemon flavor than I wanted add a pinch of sugar. Also you can change the falvors of this - I've done an asian version with pineapple juice, snowpeas and soy.

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Dec. 27, 2007

Yummy. Made several modifications based on the ingredients in my CSA box today and what I have on hand. My family is away so I tried making this for 1-2 people. Marinated 1 sliced organic, free range chix breast in several glugs of white wine, juice of 1 lemon, lemon pepper and 'lemon peel' from the spice aisle. Sauteed a large clove of organic garlic, 4 fresh, tiny, organic pearl onions in Pam. Added 1/2 c. each diced organic red peppers and mushrooms. Added the chix, wine etc. Sauteed for a few minutes. Added 1 c. or so of organic chix broth. Cooked for a few more minutes. Meanwhile, boiled off 1/2 pound of Orecchiette pasta. Drained. Added 2 glugs of half and half to the chix mixture. Added that to the drained pasta. Seasoned. Yum, yum yum!

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JenInSeattle

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Reviewed: Dec. 23, 2007

This was pretty good. Although, I think it needed some color and a maybe a vegetable too. Next time I will use the tri-color rotini. Asparagus would probably taste good in this recipe or a variety of bell peppers. I would add a little salt next time too. Definately saute the chicken instead of baking, it's much quicker that way.

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HARTMR

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2007

Great recipe...Changed a fewthings for the better..Cooked pasta to spec, but added 2 squeezed lemon halfs and added more chicken broth..Then drained the pasta off and reserved the liquid...added the chicken, then mushroom and white onion and 2oz laddle off liquid...sauted a bit, then added heavy creme, lemon zest and capers..Finished off with grated parm. and scaillions for a garnish...Off The Hook....

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Switch56

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Reviewed: Nov. 20, 2007

Very good stuff! I did make a few changes -- one of which I regret. Because I had overloaded the roasting mix with both lemon and garlic, I omitted the lemon zest from the final pasta boil. I do think this lessened the overall lemon impact. I also added one chopped red bell pepper and a small bag of frozen asparagus spears (the latter with each frozen spear snapped in half). These two additions were good choices. BF said he thought snowpeas would also have been good; this recipe allows (and requires) the addition of a veggie (even frozen green peas would have worked). I also substituted nonfat evap milk for the half-n-half. Seemed to work just fine. Really, really good, and a nice change from tomato-based pasta sauces! Thanks

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HSILCOX

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 12, 2007

I thought this was great. Like others, I sauteed the chicken with fresh garlic and pepper rather than baking it. I added some white wine to the chicken broth before cooking the pasta. At the end when I was stirring everything together, I tossed in a handful of parmesan (I only used about 1/3 cup of cream). This was a nice twist on the standard alfredo - it got nice and creamy even without a roux. Next time I'll experiment with adding mushrooms, red pepper, or whatever veggies I have on hand. Definitely a keeper!

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Liz

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2007

I followed this recipe almost exactly and really liked the results. I really love the fresh, clean flavor of the lemon. The only thing I did differently was I cubed the chicken, seasoned it with salt and lemon pepper, sprinkled some lemon juice over it and then browned it in a pan. I only gave it 4 stars rather than 5 because even though I used tri-color rotini, the dish still really begged for some color. I think next time I will add some halved cherry tomatoes and maybe sprinkle some lemon basil over the top.

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Janice

Cooking Level: Intermediate

Home Town: Rifle, Colorado, USA

Living In: Littleton, Colorado, USA

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Reviewed: Sep. 26, 2007

this sounds very strange but it's really good. it kind of grows on you. plus it's easy :)

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ScrabbleMama124

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Kapaa, Hawaii, USA

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Reviewed: Sep. 25, 2007

really really good pasta dish. only thing is that the cooking time is about 10 minutes too long for the pasta. i did add broccoli and also sauted the chicken with lots of garlic and didn't add garlic powder to sauce.

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K10HO

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Reviewed: Sep. 19, 2007

The lemon sauce is to die for!! I may consider adding a veggie of some sort next time (possibly asparagus)...great just the way it is though.

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Bethany Ann

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Moscow, Idaho, USA

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Reviewed: Sep. 14, 2007

I followed parts of the recipe and parts of other reviewers comments. I marinated the chiken and then sauteed it. I didn't have any problems getting my noodles (I used Penne) to absorb the broth mixture although I wish I had. The lemon flavor in the noodle is so bitter. There was barely any "lemon cream" sauce to speak of so I added Cream of Mushroom (all I had) and a lot of fresh Parmesan Cheese. I'm still not sure if I like it or not. My 2 year old does, strangely. We'll have to see what the man thinks when he gets home from work.

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Kristine G.

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Lemon Cream Pasta with Chicken

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