Chicken Francese Pasta

Name: Chicken Francese Pasta
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 tbsp. plus 1 teaspoon olive oil, divided; 1 1/2 lb. boneless, skinless chicken breasts, cut into 1-inch pieces; Kosher salt and pepper; 1 small lemon, sliced and seeds removed; 1/4 c. fresh lemon juice; 1/3 c. dry white wine; 3 1/2 tsp. chicken bouillon base (we used Better Than Bouillon); 12 oz. penne (see Note); 1 tbsp. unsalted butter; 2 oz. Parmesan cheese, finely grated (3/4 cup grated), divided; 1/4 c. flat-leaf parsley, roughly chopped

Dig in to this one-pan meal.

By Tina MartinezPublished: Apr 17, 2024

3.5

2 Ratings

chicken francese pasta in a skillet on blue surface

Good Housekeeping/Mike Garten

Yields:

Total Time:

30 mins

Cal/Serv:

680

Jump to recipe

This one-pan pasta incorporates whole lemon slices (yep, peel and all!) that when cooked and finely chopped, add a bright, jammy burst to the creamy, comforting dish.

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Ingredients

1 1/2 Tbsp.
plus 1 teaspoon olive oil, divided
1 1/2 lb.
boneless, skinless chicken breasts, cut into 1-inch pieces
Kosher salt and pepper
1
small lemon, sliced and seeds removed
1/4 cup
fresh lemon juice
1/3 cup
dry white wine
3 1/2 tsp.
chicken bouillon base (we used Better Than Bouillon)
12 oz.
penne (see Note)
1 Tbsp.
unsalted butter
2 oz.
Parmesan cheese, finely grated (3/4 cup grated), divided
1/4 cup
flat-leaf parsley, roughly chopped

Directions

1. Step 1Heat 1 1/2 tablespoons oil in large high-sided skillet on medium-high. Season chicken with 1/2 teaspoon each salt and pepper; cook until browned on both sides, 2 to 3 minutes per side. Transfer to bowl.
2. Step 2Add remaining 1 teaspoon oil and lemon slices to skillet; reduce heat to medium and cook until browned, about 1 minute per side; transfer to cutting board.
3. Step 3Add lemon juice to skillet and scrape up browned bits; transfer to bowl with chicken.
4. Step 4Add wine to skillet and simmer 1 minute. Whisk in 3 1/2 cups water and bouillon base. Add penne and simmer, stirring occasionally, 10 minutes.
5. Step 5Return chicken (and any juices) to skillet and simmer until pasta is al dente and chicken is cooked through, 2 to 4 minutes more.
6. Step 6Finely chop cooked lemon slices. Remove skillet from heat; swirl in butter to melt. Toss with chopped lemon and half of Parmesan, then fold in parsley and sprinkle with remaining Parmesan.

Note: The size of penne can vary by brand — select one that’s slender and shorter for the most accurate cook time.

Did you make this recipe? Comment below!

NUTRITIONAL INFORMATION (per serving): About 680 calories, 19 g fat (6 g saturated), 144 mg cholesterol, 1,238 mg sodium, 69 g carbohydrates, 3 g fiber, 3.5 g sugar (0 g added sugar), 55 g protein

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