30 min · 1 serving · @Legend's_Cooking
Lemon Garlic Chicken Pasta
Air-fried seasoned chicken breast over fusilli in a light, creamy lemon garlic parmesan sauce, a high-protein take on a comforting weeknight pasta.
Nutrition per serving
- 586 kcal
- 51 g protein
- 64 g carbs
- 14 g fat
Ingredients
- 150 g boneless skinless chicken breast
- ¼ tsp olive oil
- ¼ tsp salt, for the chicken
- ¼ tsp garlic powder
- ¼ tsp paprika, for the chicken
- 1 pinch black pepper
- 1 pinch Italian seasoning, for the chicken
- 75 g fusilli pasta
- ¾ tbsp light butter
- 1 tsp minced garlic
- 80 ml milk
- 20 ml half and half
- 10 ml cream cheese
- 7 g parmesan, grated
- 1 tsp lemon juice
- ½ tsp cornstarch
- ¼ tsp salt, for the sauce
- ¼ tsp paprika, for the sauce
- ¼ tsp Italian seasoning, for the sauce
- 2 tbsp pasta water, optional
Steps
- Season the chicken with oil, salt, garlic powder, paprika, pepper and Italian seasoning, then air fry at 190°C (375°F) for 12-14 minutes and slice.
- Cook the fusilli in salted water according to the package, saving a little pasta water.
- Melt the light butter and sauté the garlic until fragrant.
- Whisk in milk, half and half, cornstarch, cream cheese, seasonings and parmesan and simmer until thickened, then stir in the lemon juice.
- Toss the pasta in the sauce, loosening with pasta water if needed, and top with the chicken.
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