Creamy lemon pasta with chicken
Recipe for creamy lemon pasta with chicken and fresh basil.
Servings 4 servings
Ingredients
- 400 g pasta
- 400 g chicken, cut into bite-sized pieces
- 4 egg yolks
- 25 g butter
- 1 lemon, juice and finely grated zest
- 100 g parmesan, finely grated
- 8 sprigs fresh basil, leaves only
- Oil
- Salt and pepper
- Pasta cooking water
Instructions
- Heat a little oil in a frying pan and fry the chicken until the pieces are cooked through. Season with salt and pepper.
- Meanwhile, cook the pasta al dente in plenty of well-salted water.
- Mix the egg yolks with the lemon juice and zest, then whisk in 50 ml of the pasta cooking water.*Note that you may need to add more lemon juice if the lemon is not very juicy.
- Lift the pasta straight from the cooking water into the pan with the chicken; keep the pan over a low heat.
- Add the butter and toss well until it melts, then pour over the egg mixture and toss again until well combined.
- Finally, stir the parmesan and basil leaves into the dish, and adjust the consistency with more pasta water. Keep the pan over a low heat and stir everything together, so the sauce turns creamy and coats the pasta.
- Season to taste with salt and plenty of freshly ground pepper.
- Top with fresh parsley and parmesan, if you like.