Block of Cream Cheese Lemon Chicken Pasta
Block of Cream Cheese Lemon Chicken Pasta is creamy and bright.A whole block of cream cheese forms the sauce base.Lemon adds freshness that balances the richness.It’s quick, comforting, and full of flavour.
Ingredients
- 250 g pasta (penne, fettuccine, or spaghetti)
- 1 block (200 g) cream cheese
- 2 chicken breasts, sliced or diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon chili flakes (optional)
- ¼ cup grated Parmesan cheese
- Fresh parsley or basil for garnish
Instructions
- Cook pasta according to package instructions. Reserve ½ cup pasta water and drain.
- Heat olive oil in a pan and cook chicken until golden and fully cooked. Remove and set aside.
- In the same pan, add garlic and sauté briefly until fragrant.
- Add the block of cream cheese, lemon zest, lemon juice, and reserved pasta water.
- Stir gently over low heat until the cream cheese melts into a smooth sauce.
- Return the cooked chicken to the pan and season with salt, pepper, and chili flakes.
- Add cooked pasta and toss until evenly coated.
- Sprinkle Parmesan cheese and adjust consistency with more pasta water if needed.
- Garnish with fresh herbs and serve warm.
Notes
- Full-fat cream cheese gives the creamiest result.
- Fresh lemon juice is recommended over bottled.
- Pasta water helps emulsify the sauce smoothly.
- Use low heat to avoid splitting the sauce.
- Best served immediately for ideal texture.