Lemon pasta with Parmesan and chicken skewers – fresh, creamy and ready in 30 minutes.
This dish is everything you could wish for on a busy weeknight – easy, full of flavour and packed with lovely contrasts.
Creamy, fresh lemon pasta with cream and Parmesan meets juicy, tender chicken skewers seasoned with garlic and herbs. It is a combination that simply works – and it feels like a little midweek luxury.
Once the ingredients are prepped, the rest is a breeze – minimal preparation and plenty of flavour. The pasta comes together easily while the chicken skewers look after themselves in the pan or on the barbecue – and you have a delicious dinner on the table in about 30 minutes.
A small tip: you can also cook the chicken skewers on the barbecue for extra flavour and a little crispness – perfect for warm evenings on the terrace.
Lemon pasta with Parmesan and chicken skewers
A recipe for creamy lemon pasta with seasoned chicken skewers, garlic and Parmesan.
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Ingredients
Chicken skewers
- 600 g chicken breast, cut into strips
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 2 1/2 tsp paprika
- 3 tbsp oil
- Salt and freshly ground pepper
Butter sauce
- 50 g butter
- 5 cloves garlic, grated or finely chopped
- 1 tsp chilli flakes
- 1/2 lemon, finely grated zest
- 25 g Parmesan, finely grated
- 1 handful parsley, finely chopped
- Freshly ground pepper
Lemon pasta
- 400 g pasta
- 25 g butter
- 1 tbsp oil
- 2-3 cloves garlic, grated or crushed
- 1 lemon, finely grated zest and juice
- 250 ml whipping cream (38% fat) or light cooking cream (e.g. creme fine)
- 80 g Parmesan, finely grated
- Pasta cooking water
- Salt and freshly ground pepper
- Fresh parsley (optional)
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Method
- Put a large pan of salted water on to boil, so it is ready for the pasta while the skewers cook.
Chicken skewers
- Mix the spices, then toss the chicken in them together with the oil, and season with salt and freshly ground pepper.
- Thread the chicken onto the skewers, folding each strip back and forth so it sits in layers. Push the pieces together so they sit snugly, but do not squash them too much.
- Melt the butter in a saucepan and cook the garlic and chilli flakes for 3-4 minutes over a low heat. It must not brown.
- Add the lemon zest and season with freshly ground pepper.Just before serving, take the butter off the heat and stir in the Parmesan, followed by the parsley. Do this once the skewers and the pasta are ready to serve.
- Cook the skewers in an air fryer for about 10-12 minutes at 200°C, or in a preheated conventional oven (top and bottom heat) for about 10-12 minutes at 215°C. The time can vary depending on the air fryer or oven you use and the thickness of the pieces – so check on them as they cook.Meanwhile, cook the pasta al dente as described on the packet.
Creamy lemon pasta
- While the pasta cooks, make the sauce in a frying pan – melt the butter with the oil and cook the garlic for about a minute. Season with freshly ground pepper.
- Add the cream and the finely grated lemon zest, and let the sauce simmer gently while the pasta finishes cooking.
- Stir the Parmesan into the sauce and season to taste with freshly squeezed lemon juice, salt and freshly ground pepper. Add a splash of the pasta cooking water to the pan as well.
- Toss the pasta thoroughly in the sauce and let it simmer for a couple of minutes until the sauce thickens slightly. Adjust the consistency with more pasta water if needed.
- Serve the pasta with the chicken skewers, drizzle the Parmesan and garlic butter sauce over the top and sprinkle with fresh parsley.
Tips
To cut down on calories, you can use a light cooking cream such as creme fine instead of whipping cream.
Nutrition
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