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Top down view of sour cream chicken pasta in round pan.
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Sour Cream Chicken Pasta (Low Fat)

This sour cream chicken pasta features succulent, herby chicken pieces in a light, creamy and tangy sauce with a hint of lemon served over pasta. Low in fat, easy to make, delicious and ready in as little as 20 minutes!
Course Main
Cuisine Low fat
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5 servings
Calories 441kcal
Author Monika Dabrowski

Equipment

  • Large non-stick pan
  • Bowl and whisk

Ingredients

  • 1½ pounds chicken breast skinless, boneless, approx. 3 small/med. breasts
  • 10.58 ounces raw pasta
  • 5 tablespoons sour cream 12-18% fat
  • 1 cup stock chicken or vegetable
  • ½ cup milk
  • 1-2 garlic cloves crushed
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ⅓ teaspoon fine sea salt plus freshly ground pepper to taste
  • 2½ tablespoons flour
  • 1 tablespoon olive oil
  • 2 teaspoons butter
  • Zest of ½ lemon or to taste
US Customary - Metric

Instructions

  • Boil pasta: Boil the pasta in salted water. Strain reserving some of the pasta water and set aside.
  • Season chicken: Chop the chicken into small/medium chunks. Add the herbs, salt and pepper, oil and stir thoroughly. Set aside.
    TIP: You can do this step the night before (cover and refrigerate the chicken until you are ready to make the recipe).
  • Cook chicken: Heat a large non-stick pan then add the chicken and cook over a med./high heat for 2 minutes. Turn the chicken over and cook for another 2 minutes. Towards the end of cooking stir in the garlic. Transfer the chicken to a bowl leaving the juices in the pan (do not turn off the heat).
    TIP: Do not stir the chicken – it will brown better. If your pan is quite small cook the chicken in 2 batches to avoid overcrowding the pan.
  • Prepare sour cream sauce base: Whisk together the flour, sour cream and 2 tablespoons of the milk until smooth. Whisk in the rest of the milk and set aside.
  • Make sauce: To the pan add the stock and whisk in the sauce mixture. Bring to a gentle simmer and cook for 1-2 minutes until the sauce thickens stirring often (with a whisk).
  • Add chicken: Return the chicken to the pan (along with any juices) and cook for about 30 seconds up to a minute.
    TIP: It’s important not to overcook the chicken.
  • Serve: Remove from the heat and stir in the lemon zest (add to taste) and butter. Adjust the seasoning if needed, add a little pasta water if required, combine with the pasta and serve.

Notes

  • I recommend using a large non-stick pan. If your pan is quite small cook the chicken in 2 batches to avoid overcrowding the pan.
  • It is important not to overcook the chicken.
  • Make sure your sour cream sauce mixture is perfectly smooth before pouring into the pan.
  • Boil the pasta before the chicken and sauce are ready so you can serve this dish immediately.
  • Best served hot. Leftover sour cream chicken pasta can be refrigerated, once cooled, covered, for up to 3 days. Make sure you do not overcook the chicken when reheating it.
  • Freeze (without the pasta) for up to 3 months. Defrost overnight in the fridge then reheat in the microwave and combine with freshly boiled pasta.

Nutrition

Serving: 1serving | Calories: 441kcal | Carbohydrates: 51g | Protein: 38g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 537mg | Potassium: 711mg | Fiber: 2g | Sugar: 2g | Vitamin A: 282IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 2mg