Quick Lemony Paprika Chicken Tenderloin Pasta
An easy one pot dinner comes together in minutes with short pasta and juicy golden brown chicken tenders. Toss it all together as a one pot meal with an easy pan sauce for a quick, vibrant, lemony chicken tenderloin pasta recipe ready to go on busy nights!
Ingredients
- 1 pack Chicken Tenderloins - or 5 to 7 pieces
- 1 tsp Smoky Paprika
- 1 tsp Ground Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Coarse Sea Salt
- ½ tsp Cracked Pepper
- 1 tbsp Olive Oil
- 1 tbsp Fresh Lemon Juice - plus more for squeezing on at the end
- 2 to 3 cups Short Pasta - cooked al dente and drained
- 2 tbsp Unsalted Butter
- 2 tbsp All-purpose Flour
- 2 cups Chicken Stock
- Fresh Parsley - optional - for topping off at the end
Instructions
- Place the tenderloin chicken strips in a large bowl. Sprinkle in the smoky paprika, ground onion powder, garlic powder, coarse salt, cracked pepper. Drizzle in olive oil plus fresh lemon juice. Toss the chicken together with ingredients to coat evenly.
- Cook the seasoned chicken tenderloin pieces in an already hot wide skillet on medium-high heat for 3 to 4 minutes on one side. Flip the chicken tenders. Cook an additional 3 to 4 minutes on the second side or until meat is cooked through and golden brown on the outside. When cook time is up, remove chicken pieces from pan, transfer to a separate plate, and cover loosely with foil. Set aside.
- Returning to the same skillet, add 2 tablespoons of butter and 2 tablespoons of flour while whisking constantly. Continue to whisk butter and flour as you cook the mixture on medium heat long enough for the nutty smell to disappear from the flour. About another 2 to 3 minutes, whisking constantly.
- Slowly drizzle in 2 cups of chicken stock, whisking in the liquid to combine with the flour and butter mixture as you pour. Whisk until everything is evenly combined.
- Bring the mixture to a light simmer and cook until sauce is lightly thickened enough to coat a wood spoon, about 2 to 3 more minutes. Season to taste as desired with pinches of coarse salt and pepper then turn off the heat.
- Next, add cooked/drained al dente pasta to the same wide skillet with the buttery sauce and toss to coat. Remove foil from cooked chicken tenderloins and add to the same pan with the sauce and pasta.
- Drizzle with an extra squeeze of fresh lemon juice over the top and toss everything together to coat. Sprinkle with fresh green minced parsley. Serve hot.
Nutrition
Calories: 282kcalCarbohydrates: 43gProtein: 9gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 13mgSodium: 700mgPotassium: 222mgFiber: 2gSugar: 3gVitamin A: 283IUVitamin C: 1mgCalcium: 18mgIron: 1mg
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