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Lemon Tomato Chicken Pasta


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  • 8 oz dry cavatappi or rotini pasta uncooked (8 oz = 2 1/2 cups)
  • 1 tbsp. olive oil
  • 1 pound boneless chicken breasts, cut into bite size pieces
  • 3 cloves garlic, finely chopped
  • 1 can (14.5 oz) petite diced tomatoes, undrained
  • 1 can (8 oz) tomato sauce
  • 2 tbsp. fresh lemon juice
  • 1/2 cup soft cream cheese spread
  • 1 pkg (.75 oz)fresh basil, coarsely chopped (about 1/4 cup)
  • 1/4 tsp shredded lemon peel
  • Cracked black pepper, optional



Step 1

Cook pasta according to package, omitting salt. Meanwhile, heat oil in large nonstick skillet over medium heat. Add chicken and garlic, cook 4 minutes or until chicken is no longer pink, stirring occasionally. Remove from skillet, keep warm. Stir together undrained tomatoes, tomato sauce and lemon juice in same skillet, bring to a boil. Add cream cheese, stir until cream cheese is melted completely. Simmer 2 to 3 minutes to thicken slightly. Drain pasta. Add to sauce in skillet, stir to coat. Stir in chicken, basil & lemon peel. Sprinkle with pepper, if desired.

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