Lemon Parmesan Pasta with Spring Peas

This pasta is springtime in a bowl! The lemony flavour and spring peas add a brightness to this dish that makes me think of sunshine. The sauce is made without heavy cream or butter, making it a healthier version of a creamy pasta dish.

Lemon Parmesan Pasta with Spring Peas



Prep time


Cooking time




  • 2 chicken breasts, cut into 3/4 inch cubes

  • 3 tablespoons olive oil, divided

  • salt and pepper

  • 2 tablespoons flour

  • 1 1/2 cups milk

  • 1/2 cup Parmesan

  • juice of 1 large lemon (1 1/2 lemons if you like a more lemony flavour)

  • 500g of your favourite pasta

  • 1 cup frozen peas

  • 2 tablespoons fresh basil, sliced thinly


  • Fill a large pot with water and set to high heat. When water is boiling, add pasta and boil until al dente. Cooking time will depend on the type of pasta you choose.
  • Meanwhile, in a large skillet, add 1 tablespoon of olive oil and heat on medium heat. Add cubed chicken and cook, turning them on all sides so that pieces are evenly browned. When chicken is cooked through, remove from skillet and set aside. You may need to 2 cook your chicken in 2 batches if it does not fit in the pan at once.
  • Wipe down skillet and add 2 tablespoons of olive oil and flour and stir to create a roux. Add milk and stir constantly until it begins to thicken, about 3 minutes. Lower heat to medium-low and add Parmesan and continue to stir for 2 more minutes. Add frozen peas and simmer for 3 minutes.
  • Drain pasta and return to pot. Add the sauce, cooked chicken, and lemon juice and simmer for a few minutes. Salt and pepper to taste. Sprinkle with fresh basil just before serving.

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