Ingredients Pasta + Noodles Lemon-and-Dill Chicken Pasta Be the first to rate & review! This fast, easy and light chicken pasta dish has lots of bright lemon flavor. Slideshow: More Chicken Recipes By Kristen Stevens Kristen Stevens Kristen Stevens is well-known for creating easy, approachable, and mostly healthy recipes. She specializes in simplifying the cooking process while maximizing the flavor of a dish. She has 30 years of experience in the kitchen and 11 years of sharing her knowledge on her website, The Endless Meal.Experience: Kristen Stevens has a life-long passion for being in the kitchen. After graduating from an entrepreneurial program at BCIT, she opened an underground restaurant called The Endless Meal Supper Club in Vancouver, Canada, where she welcomed and cooked for guests for over five years.After many recipe requests from the guests at her restaurant, she started a website called The Endless Meal. Over the past 11 years, she has shared over 1,000 recipes. She is the lead recipe creator and manages a small but mighty team of recipe enthusiasts who help run her website.Kristen has also authored a digital cookbook titled Sugar-Free Dinner Recipes as well as contributed recipes to Food & Wine, BuzzFeed, Real Housemoms, and The Recipe Critic. Food & Wine's Editorial Guidelines Published on December 16, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Kristen Stevens Active Time: 30 mins Total Time: 30 mins Yield: 2 Ingredients 1 chicken breast (6-ounce) ¼ cup olive oil (plus 1 tablespoon extra-virgin) ¼ teaspoon sea salt ¼ teaspoon pepper (freshly ground) 6 ounces fettuccine 1 onion (medium diced) ¼ cup dry white wine ¼ teaspoon chile flakes ¼ cup lemon juice (freshly squeezed) 2 tablespoons Greek yogurt (plain) 2 tablespoons heavy cream 2 tablespoons dill (plus more for garnish chopped, fresh) Lemon slices (for serving) Directions Season the chicken breast with sea salt and freshly ground pepper. In a small pan, heat 1 tablespoon of the extra-virgin olive oil over medium high heat. Add the chicken and cook for 1 minute. Turn the chicken, reduce the heat, cover the pan and cook for 8 minutes. Remove from the heat and leave covered for 10 minutes, then shred the chicken with a fork. Meanwhile, in a large pot of boiling salted water, cook the pasta according to package directions. In a large frying pan, heat the remaining 1/4 cup of extra-virgin olive oil over medium high heat. Add the onion and cook for 5 minutes, or until it starts to brown. Add the garlic and cook for 30 seconds. Add the white wine, scraping the pan to remove any browned bits. Add the pasta and the chicken, chili flakes and lemon to the pan and toss well to coat. Remove the pan from the heat and stir in the Greek yogurt, heavy cream and dill. Serve with lemon slices and extra dill on top. Rate it Print