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Lemon Mushroom Chicken Pasta

Light, lemony, and ready in 30 minutes…pretty much the perfect weeknight meal! I like to use chicken in this recipe, but you can use shrimp if you’re wanting to put a seafood spin on it. You can also use spinach instead of arugula if that’s what you have on hand. I really could eat this meal every week and not get tired of it!


1 (12 oz) box gluten-free penne pasta (I use @jovialfoods)

1/4 cup pasta water, reserved from cooked pasta

2 Tbsp extra virgin olive oil

4 chicken breasts, cut into bite-size pieces

1 (8 oz) container sliced white mushrooms, roughly chopped

1 tsp fresh garlic, minced

1 (8 oz) container dairy-free ricotta (I use @kitehillfoods)

1 cup parmesan, freshly grated off the block (more for garnish)

1/4 cup lemon juice (more for garnish)

1 Tbsp freshly grated lemon zest (more for garnish)

3/4 cup chicken broth (I use @kettleandfire)

2 cups baby arugula

Salt, to taste

Fresh black pepper, to taste

Red pepper flakes, for garnish


-Cook pasta until al dente. Reserve 1/4 cup pasta water for later, then drain pasta, but do not rinse.

-Lightly season chicken with salt and pepper.

-While pasta cooks, heat olive oil in a deep skillet over medium high heat.

-Sauté chicken for 3-5 mins per side.

-Once golden brown and cooked through, set chicken aside.

-Turn heat to medium, and sauté mushrooms in the same skillet for 4-5 minutes, until tender.

-Add in garlic, and cook until fragrant, about 30 sec. Set aside.

-In the same skillet, add 1/2 reserved pasta water, cream cheese, parmesan, lemon juice, and lemon zest. Stir to melt cheese, and mix until it becomes a sauce.

-Add broth and stir to mix with sauce.

-Add salt and pepper to taste.

-Add pasta into skillet with sauce. Stir to fully coat.

-Add more pasta water, if needed, or to reach desired consistency.

-Add in arugula, mushrooms, and chicken. Stir to fully integrate and coat.

-Top with red pepper flakes, parmesan, lemon zest, a squeeze of lemon.


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