Creamy Dill Chicken Pasta with Garlic and Lemon Zest

Creamy Dill Chicken Pasta – a quick, comforting weeknight dinner the whole family will enjoy.

I love pasta recipes because they’re simple to prepare, versatile, and crowd-pleasing. This version highlights fresh dill for a bright, herbal note. Dill is one of my favorite herbs – its aroma and flavor lift everyday dishes. I often use it in dips, breads, and savory dishes, and here it makes a creamy chicken pasta feel fresh and lively.

Creamy Dill Chicken Pasta

Author: Anna Hinman

A creamy, dill-scented chicken pasta that’s fast enough for weeknights and satisfying enough for family dinners.

5 from 11 votes

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Main Course

Cuisine American

Servings 4 people

Calories 402 kcal

Ingredients

• 6 oz dried linguine pasta
• 1 garlic clove, minced
• 5 to 6 chicken tenderloins (or 2 breast halves from 1 large breast)
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup all-purpose flour
• 2 cups milk (2% recommended)
• 2 tablespoons cornstarch
• 1 tablespoon fresh dill, chopped
• 1/2 cup grated Parmesan cheese

Instructions

1. Cook the pasta according to package directions. Drain and keep warm.
2. Cut the chicken tenderloins into roughly 2-inch pieces.
3. In a small bowl, mix the salt, pepper, and flour.
4. Coat the chicken pieces with the flour mixture.
5. Heat oil in a large saucepan over medium heat.
6. Cook the chicken in batches until cooked through and browned on all sides; transfer to a plate and set aside.
7. Add more oil to the pan if needed, then sauté the minced garlic for about 30 seconds.
8. In a bowl, whisk together the milk and cornstarch until smooth.
9. Gradually whisk the milk mixture into the saucepan, adding a little at a time and allowing the sauce to thicken between additions. Continue until all the milk is incorporated and the sauce is smooth and slightly thickened.
10. Return the chicken to the sauce, stir in the chopped dill and grated Parmesan until well combined.
11. Cook for 2 to 3 minutes to warm through and meld the flavors.
12. Add the cooked pasta and toss to coat evenly with the sauce.
13. Let the dish rest for about 5 minutes before serving to allow the sauce to set slightly.
14. Store leftovers in the refrigerator for up to 2 days.

Nutrition

Calories: 402 kcal
| Carbohydrates: 48 g
| Protein: 28 g
| Fat: 9 g
| Saturated Fat: 4 g
| Cholesterol: 63 mg
| Sodium: 900 mg
| Potassium: 502 mg
| Fiber: 1 g
| Sugar: 7 g
| Vitamin A: 325 IU
| Vitamin C: 1 mg
| Calcium: 289 mg
| Iron: 1.3 mg

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