Chicken Penne Al Limone
Overview
When life gives you lemons... you could make lemonade. But wouldn’t you rather whip up a delectable homemade pasta limone?
This rich, tangy, oh-so-easy sauce comes together in a flash with lemon zest and juice, Parmesan, butter, and cream—plus toasted garlic and sautéed zucchini. It’s all tossed with penne pasta and golden seared chicken breast strips, then finished with herbs and extra Parm. A little squeeze of lemon on top adds the perfect finishing touch.
Inspired by HelloFresh, this dish is a zesty comfort classic.
- Serves: 6
- Prep Time: ~5 minutes
- Cook Time: ~20 minutes
Estimated Calories & Sources
| Ingredient | Quantity | Calories | Source |
|---|---|---|---|
| Chicken Breast (cooked) | 30 oz | 1,470 kcal | FatSecret |
| Penne Pasta (dry) | 18 oz | 2,262 kcal | FatSecret |
| Cream Sauce Base (12 oz) | 12 oz | ~600 kcal | [Estimated] (based on typical cream sauce blends with cheese and milk fat) |
| Parmesan Cheese | ¾ cup (~2.25 oz) | 258 kcal | FatSecret |
| Olive Oil | 2 tbsp | 239 kcal | FatSecret |
| Zucchini | 3 medium | 99 kcal | FatSecret |
| Garlic | 3 cloves | 13 kcal | FatSecret |
| Lemons | 3 whole | 51 kcal | FatSecret |
| Chicken Stock Concentrate | 5.5 oz | ~30 kcal | Estimated |
| Total (for 6 servings) | 5,022 kcal | ||
| Per Serving | ~837 kcal |
Ingredients
Produce
- 3 Cloves Garlic (sliced)
- 3 Zucchinis (quartered lengthwise, sliced)
- 3 Lemons (zested and quartered)
- Optional: Chives and Parsley (minced)
Pantry
- 18 oz Penne Pasta
- 3 units Green Herb Blend
- Olive Oil
- Salt & Pepper
Dairy
- 12 oz Cream Sauce Base
- ¾ cup Parmesan Cheese (divided)
- 2–3 tbsp Butter (to finish sauce)
Protein
- 30 oz Chicken Breast Strips
Instructions
1. Prep Ingredients
- Bring a large pot of salted water to a boil.
- Wash and dry all produce.
- Peel and thinly slice garlic.
- Trim, quarter, and slice zucchini into ½-inch pieces.
- Zest and quarter lemons.
- Mince herbs if using.
2. Cook Pasta
- Add penne to boiling water and cook until al dente, 9–11 minutes.
- Reserve 1 cup of pasta water, then drain and set aside.
3. Toast Garlic
- In a large pan, heat a drizzle of olive oil over medium heat.
- Add garlic and cook, stirring, for ~1 minute until golden.
- Transfer to a paper towel–lined plate using a slotted spoon. Wipe out the pan.
4. Cook Zucchini & Chicken
- In the same pan, add a drizzle of olive oil and cook zucchini over medium-high heat for 5–6 minutes until golden and tender.
- Season with salt and pepper, then transfer to a plate.
- Pat chicken dry, season with salt and pepper, then add to the pan in a single layer.
- Cook 4–6 minutes, stirring occasionally, until browned and fully cooked.
5. Make the Sauce
- Reduce heat to medium.
- Add cream sauce base, ¼–½ cup reserved pasta water, and a big squeeze of lemon juice.
- Stir and simmer for 2–3 minutes until thickened.
- Add more water as needed for a smooth sauce.
6. Finish & Serve
- Add drained pasta, zucchini, toasted garlic, half the Parmesan, half the herbs, half the lemon zest, and 2 tbsp butter to the pan.
- Toss until everything is evenly coated.
- Season with salt, pepper, and additional lemon juice if desired.
- Divide into bowls and top with remaining Parmesan, herbs, and lemon wedges on the side.
🧈 Tip: Add pasta water gradually if the sauce thickens too much.