Creamy Lemon Chicken Pasta on the Skottle - w / FAO

May 14, 2020by Jen Ore

Chef Sasquatch’s Squirrell-O-Meter for difficulty: 4-5 acorns (out of 5)

In our latest Base Camp Basics: Camp Cooking episode, Jennifer from Family Adventures Overlanding shows us how to make Creamy Lemon Chicken Pasta on the Skottle. If you’re over Skottle dogs and burgers, and would like to branch out in your Skottle cooking endeavors, you’ve come to the right place!


  • If you don’t want to take the time to cook pasta, Jennifer recommends the 60-second, pre-cooked pasta to save time.
  • Don’t over wash mushrooms; they’ll absorb the water and become mushy when cooked.
  • Please note that during the course of preparing this meal, you will be cutting the Skottle on and off at intervals to avoid burning or over cooking ingredients.

What you’ll need:

  • 1 -16 oz. box of pasta of your choice (we recommend fusilli or rotini for this recipe)
  • Ample amounts of butter
  • 1 lemon
  • Shredded parmesan cheese (1 c.)
  • Water, as needed
  • Olive oil (or cooking oil of your choice)
  • 2 chicken breast, chopped
  • Salt & Pepper, to taste
  • Heavy Whipping Cream (1 c.)
  • 1 - 8 oz. container of button mushrooms, roughly chopped
  • 1 bunch of asparagus, cut into 1” pieces


  1. Remove napping squirrels from the Skottle surface, always the first step!
  2. Heat Skottle to medium heat.
  3. Fill Skottle about halfway to the rim with water.
  4. Add several tablespoons of oil to the water and bring it to a boil.
  5. Add about half of the box of pasta and stir continuously to keep it from sticking. Add water in small amounts to also avoid pasta sticking.
  6. Move the cooked noodles to the outer edge of Skottle to avoid over-cooking and keep them warm.
  7. Wipe up any excess water from the middle of the Skottle.
  8. Add chopped chicken and season to taste with salt and pepper.
  9. Cover chicken with a lid (if available) and cook completely.

Turn the Skottle off.

Move cooked chicken to outer edges of Skottle, covering the pasta if necessary. If there isn’t enough room or you’re feeling claustrophobic, remove chicken and pasta and store in a separate bowl.

Turn Skottle back on medium heat.

Add several slices of butter to middle of the Skottle. When butter begins to melt, add asparagus. Stir the asparagus around in the butter, cooking until it’s slightly tender and bright green.

Add mushrooms to asparagus next. Cook them until they are slightly wilted, stirring often.

Turn the Skottle off.

Push the mushrooms and asparagus to outer edges of the Skottle with chicken and pasta, or place it into a separate bowl.


Roll the lemon on a hard surface to make juicing it a little easier.

Grate or zest lemon rind. If zesting with a handheld zester, chop the zest. It doesn’t have to be terribly fine. If you don’t have a zester, use a handheld cheese grater. Cut the remaining lemon in half.

Turn the Skottle on low to medium heat

Add the heavy whipping cream and a couple slices of butter to the middle of the Skottle. It’s very important that you don’t bring the cream to a full boil or it will burn. When edges of cream begin to bubble just slightly, squeeze lemon halves into cream, careful not to drop seeds.

Add about 1 c. of Parmesan cheese.

Turn the Skottle off.

Mix pasta, chicken, asparagus, and mushrooms thoroughly into the cream sauce
Salt and pepper again to taste.

Turn the Skottle back on low.

Heat evenly, and enjoy!