Lemon-Tomato Chicken Pasta

(4325 ratings)
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Lemon and fresh basil complement tomatoes in this chicken and pasta dish

  • 8 ounces dry cavatappi or rotini pasta, uncooked (8 oz = 2-1/2 cups)
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 3 cloves garlic, finely chopped
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
  • 1 can (8 oz each) Hunt's® Tomato Sauce
  • 2 tablespoons fresh lemon juice
  • 1/2 cup soft cream cheese spread
  • 1 pkg (0.75 oz each) fresh basil, coarsely chopped (about 1/4 cup)
  • 1/4 teaspoon shredded lemon peel
  • Cracked black pepper, optional

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  1. Cook pasta according to package directions, omitting salt. Meanwhile, heat oil in large nonstick skillet over medium heat. Add chicken and garlic; cook 4 minutes or until chicken is no longer pink, stirring occasionally. Remove from skillet; keep warm.
  2. Stir together undrained tomatoes, tomato sauce and lemon juice in same skillet; bring to a boil. Add cream cheese; stir until cream cheese is melted completely. Simmer 2 to 3 minutes to thicken slightly.
  3. Drain pasta. Add to sauce in skillet; stir to coat. Stir in chicken, basil and lemon peel. Sprinkle with pepper, if desired.
Cook's Tips

Substitute 4 oz. cubed regular cream cheese for the soft cream cheese spread. Stir sauce with whisk to combine.

Cook's Tips

Substitute 4 oz. cubed regular cream cheese for the soft cream cheese spread. Stir sauce with whisk to combine.

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Nutrition Information
Calories: 357 View complete nutrition information
Reviews (2801)

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Overall Rating

newbs October 09, 2013

This recipe is awesome! I'm not a very creative cook so this was nice and easy for me to make. I made the following adjustments: used a bottle of roasted garlic tomato sauce (instead of the tomatoes and tomato sauce), 6 cloves of garlic, added crushed red pepper flakes (for a little kick), and simmered the chicken in chicken broth when it was halfway cooked. I also left out the shredded lemon peel (I don't like things too lemony). My boyfriend LOVED it and I've added this to my recipes list for future dinners!

RK September 19, 2013

This was really easy to make and really good, but I tend to like anything with a lemon flavor. I don't measure when I cook, just eye ball it and throw it in (the Italian in me), and I even substituted. For instance, I did not have a fresh lemon so I just used lemon juice out of the bottle, and no lemon peel, I used dried basil, and a used a 15oz. can of tomato sauce, and used more pasta than the 8oz. it calls for and it came out great. The reason I decided to write a review is because my husband who is the type of person who will eat anything I put in front of him, but does not get overly excited over any particular thing I cook or anyone cooks for that matter (it is not a disrespect thing let me make that clear, but more that he is just a burger/pizza kind of guy), but this dish he actually really complimented me on how good it was and went back for seconds and thirds.

Suzq December 15, 2012

Loved this recipe! Perfect flavour, not bland at all. Will definately make again. Another one for the recipe box.

Retired gramma December 11, 2012

I substituted chicken sausage with the chicken breasts and added capers to the sauce. Topped with fresh parmesan cheese and served with steamed broccoli. Awesome!

Sara September 10, 2012

I loved this. My husband doesn't usually like meals with lemon peel in them, but he didn't complain about this one.

Anonymous August 25, 2012

Great Recipe! My husband and son loved it... nice and creamy!