Description
This Creamy Lemon Chicken Pasta is a quick and satisfying dinner featuring tender seared chicken breasts paired with al dente pasta, all coated in a luscious lemon-infused cream sauce with a hint of Parmesan cheese. Fresh lemon juice and zest brighten the rich sauce, making this dish perfect for a comforting yet refreshing meal any night of the week.
Ingredients
Scale
For the Chicken & Pasta:
- 2 boneless skinless chicken breasts, sliced in half horizontally
- 8 oz fettuccine, linguine, or penne pasta
- 1 tablespoon olive oil (for searing)
- Salt and pepper, to season the chicken
For the Sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1 cup heavy cream, at room temperature
- ½ cup freshly grated Parmesan cheese
For Garnish (optional):
- Reserved pasta water, as needed
- Fresh parsley, chopped
- Extra Parmesan cheese, for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, usually around 8-10 minutes depending on the pasta type. Before draining, reserve ½ cup of the pasta cooking water; then drain the pasta well.
- Cook the Chicken: Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper. Heat olive oil in a large skillet over medium heat. Sear the chicken for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate to rest.
- Make the Sauce: In the same skillet, lower the heat to medium-low. Melt the butter, then add the minced garlic and sauté gently for about 30 seconds until fragrant, careful not to burn it. Pour in the fresh lemon juice and chicken broth, scraping the bottom of the skillet to loosen any flavorful browned bits. Let the mixture simmer for 2-3 minutes to meld flavors.
- Finish the Sauce: Reduce the heat to low and slowly stir in the heavy cream and Parmesan cheese until the sauce is creamy and smooth. Avoid boiling the sauce once the cream is added to prevent curdling. Stir in the lemon zest, mixing it evenly into the sauce.
- Combine: Slice the rested chicken into strips. Add the cooked pasta and sliced chicken back into the skillet with the sauce. Toss everything well to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.
- Serve: Garnish the dish with freshly chopped parsley and extra Parmesan cheese if desired. Serve immediately for the best flavor and texture.
Notes
- Use room temperature heavy cream to prevent curdling and ensure a smooth sauce.
- Reserve some pasta water to adjust sauce consistency; the starch helps bind the sauce to the pasta.
- Do not boil the sauce after adding cream; just warm gently to avoid separation.
- You can substitute chicken breasts with thighs for a juicier option.
- Fresh lemon juice and zest add essential brightness, so avoid bottled lemon juice if possible.
- For a lighter version, substitute half-and-half for heavy cream but expect a slightly thinner sauce.
