Lemon Chicken Pasta with TarragonFeatured

Lemon Chicken Pasta with Tarragon

Lemon Chicken Pasta with Tarragon
Preparation time
Cooking time


For 4 Person(s)


  • 2 Tablespoons Oil
  • 2 chicken breasts, skinless & boneless
  • Salt & freshly ground black pepper
  • Grated rind & juice of 2 lemons
  • 4 Cups [1 litre] chicken stock
  • 300 g small pasta shapes, bowties or macaroni
  • 2 Teaspoons dried tarragon
  • 250 g cream cheese
  • 1 Cup frozen baby peas1 tablespoon drained capers
  • 1/2 Cup grated parmesan
  • 2 Tablespoons chopped fresh parsley
  • Rocket or baby spinach leaves to serve
  • Optional – cherry tomatoes, chopped, to serve

Lemon Chicken Pasta with Tarragon Directions

  1. Heat the oil in a large fry pan on medium-high heat. Chop up the chicken into thin fingers. Stir-fry until golden brown. Season with salt & freshly ground black pepper. Remove to a bowl.
  2. Add the lemon rind and juice to the pan and scrape up any brown bits. Pour in the chicken stock, pasta and tarragon. Bring to the boil then turn down to simmer for about 10 minutes. Return the chicken and any juices to the pasta. Cook for a few minutes then add the cream cheese and stir until it melts. Fold in the peas, capers, parmesan and parsley. Season well.
  3. Divide into serving bowls and top with rocket leaves and optional cherry tomatoes.