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Tuscan Garlic Lemon Chicken Pasta

Tuscan Garlic Lemon Chicken Pasta

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degree-icon Easy
time-icon 5 Minutes
time-icon 20 Minutes
time-icon N/A
time-icon 10 Servings
time-icon 1/2 Cup
diet-icon N/A
degree-icon Easy
time-icon 5 Minutes
oven-icon 20 Minutes
snow-icon N/A
plate-icon 10 Servings
dish-icon 1/2 Cup
diet-icon N/A

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Tuscan Garlic Lemon Chicken Pasta
  • ⅓ cup Magical Olive Oil
  • ¼ cup MagicalButter
  • 4 boneless, skinless chicken breasts
  • 1 pound farfalle (bowtie pasta)
  • 1½ cups mascarpone cheese
  • 1 cup Parmesan cheese
  • 10 ounces fresh baby spinach
  • 6 large garlic cloves, chopped
  • 6 sun-dried tomatoes, sliced thin
  • 1 lemon, zested and juiced
  • 1½ tablespoons Tuscan garlic seasoning
  • ½ cup pasta water

How To

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Tuscan Garlic Lemon Chicken Pasta
  • In a large sauté pan on medium-high, heat ⅓ cup olive oil for 60-90 seconds.
  • Place the chicken breasts in the pan, season with salt and pepper, and cook until lightly browned on both sides with an internal temperature of 165°F. Remove them from the pan, and let them cool a bit before slicing them into strips.
  • Return the pan to heat, add the MagicalButter, and heat for 90 seconds, or until it just starts to brown.
  • Sauté the garlic for 2 minutes, stirring constantly.
  • Add the spinach, and cook for an additional 2 minutes, stirring constantly.
  • Stir in the sun-dried tomatoes, mascarpone cheese, lemon juice and zest, and mix thoroughly.
  • Add the chicken strips, pasta, pasta water, and parmesan, stirring after each ingredient. Mix well to completely coat everything with sauce.
  • Top your Tuscan Garlic Lemon Chicken Pasta with parmesan and lemon zest, serve, and enjoy!