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 al 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. Everything gets tossed with penne pasta and golden-seared chicken breast strips, then finished with herbs and extra Parm. A 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 (850 g)	~1,470 kcal	FatSecret
Penne Pasta (dry)	18 oz (510 g)	~1,890 kcal	FatSecret
Cream Sauce Base	12 oz (340 g)	~960 kcal	Estimated (based on butter, cream, and flour)
Parmesan Cheese	¾ cup (3 oz / 85 g)	~330 kcal	FatSecret
Zucchini	3 medium (525 g)	~90 kcal	FatSecret
Garlic	3 cloves (9 g)	~13 kcal	FatSecret
Lemons	2 medium (200 g)	~60 kcal	FatSecret
Olive Oil	~3 tbsp (42 g)	~360 kcal	FatSecret
Butter	~2.5 tbsp (35 g)	~250 kcal	FatSecret

Total (approx): 5,423 kcal
Per serving (6 servings): ~904 kcal

Ingredients

Produce

• 3 cloves garlic (thinly sliced)
• 3 zucchinis (quartered lengthwise, sliced)
• 2 lemons (zested and quartered)

Pantry

• 18 oz penne pasta
• 3 units green herb blend (or fresh basil, parsley, etc.)
• 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

Step 1: Prep Ingredients

1. Bring a large pot of salted water to a boil.
2. Wash and dry all produce.
3. Peel and thinly slice garlic.
4. Trim, quarter, and slice zucchini into ½-inch pieces.
5. Zest and quarter lemons.
6. Mince herbs, if using.

Step 2: Cook Pasta

1. Add penne to boiling water.
2. Cook until al dente, 9–11 minutes.
3. Reserve 1 cup pasta water.
4. Drain pasta and set aside.

Step 3: Toast Garlic

1. In a large pan, heat a drizzle of olive oil over medium heat.
2. Add garlic and cook, stirring, for ~1 minute until golden and fragrant.
3. Transfer to a paper towel–lined plate using a slotted spoon.
4. Wipe out the pan.

Step 4: Cook Zucchini & Chicken

1. In the same pan, heat a drizzle of olive oil over medium-high heat.
2. Add zucchini and cook for 5–6 minutes until golden and tender. Season with salt and pepper.
3. Transfer zucchini to a plate.
4. Pat chicken dry, season with salt and pepper, and add to the pan.
5. Cook 4–6 minutes, stirring occasionally, until browned and fully cooked.

Step 5: Make the Sauce

1. Reduce heat to medium.
2. Add cream sauce base, ¼–½ cup reserved pasta water, and a big squeeze of lemon juice.
3. Stir and simmer for 2–3 minutes until slightly thickened.
4. Add more pasta water as needed to reach a smooth consistency.

Step 6: Finish & Serve

1. Add drained pasta, zucchini, toasted garlic, half the Parmesan, half the herbs, half the lemon zest, and 2 tbsp butter to the sauce.
2. Toss until everything is well combined and coated.
3. Season with salt, pepper, and more lemon juice if desired.
4. Divide into bowls and top with remaining Parmesan, herbs, and lemon wedges on the side.

🧈 Tip: Add reserved pasta water gradually if the sauce thickens too much.

Notes

• Chicken is fully cooked when internal temp reaches 165°F.
• You can substitute cream sauce base with a mix of heavy cream and butter.
• Add crushed red pepper for a spicy twist.