Description
Lemon Chicken Pasta is a fresh, zesty, and creamy pasta dish that’s perfect for any occasion. Combining tender, juicy chicken with a bright lemony sauce and perfectly cooked pasta, this dish is a symphony of flavors and textures. It’s quick to make, versatile, and pairs beautifully with a variety of sides. Whether you’re hosting a dinner party, making a family meal, or simply craving something comforting yet vibrant, this recipe is bound to impress.
Ingredients
Scale
- 12 oz spaghetti or fettuccine (or any pasta of choice)
- 2 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- ½ teaspoon paprika (optional)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tablespoon lemon zest (about 1 lemon)
- 2 tablespoons fresh lemon juice
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped parsley (optional, for garnish)
- Lemon slices, for garnish (optional)
Ingredient Highlights
- Lemon Zest and Juice: The fresh, tangy lemon flavor is the star of this dish, adding brightness and depth to the creamy sauce.
- Chicken Breasts: Tender and juicy chicken seasoned with garlic powder and paprika adds protein and a savory balance to the dish.
- Pasta: Spaghetti or fettuccine work well, but feel free to use any pasta shape you like.
- Heavy Cream: The cream gives the sauce a luscious, velvety texture.
- Parmesan Cheese: Adds a nutty, salty richness that ties the flavors together.
Instructions
Cook the Pasta:
- Boil the Pasta: Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Prepare the Chicken:
- Season the Chicken: Pat the chicken breasts dry with paper towels. Season both sides with garlic powder, paprika, salt, and pepper.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/75°C). Remove from the skillet, let rest for a few minutes, and slice into thin strips.
Make the Sauce:
- Sauté the Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the Liquids: Pour in the chicken broth, heavy cream, lemon juice, and lemon zest. Stir to combine. Bring the sauce to a gentle simmer and let it thicken slightly, about 3-4 minutes.
- Stir in Parmesan: Lower the heat and stir in the grated Parmesan cheese until fully melted and incorporated.
Combine and Serve:
- Add the Pasta: Toss the cooked pasta into the skillet with the sauce, mixing until well coated. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until desired consistency is reached.
- Add the Chicken: Top the pasta with the sliced chicken and garnish with chopped parsley and lemon slices, if desired.
- Serve Immediately: Serve hot with extra Parmesan on the side.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: 450-500 kcal
- Fat: 15g
- Carbohydrates: 42g
- Protein: 32g