Description
This Creamy Lemon Chicken Pasta combines tender, golden-brown chicken pieces with a luscious, zesty lemon cream sauce tossed with al dente fettuccine or penne. Finished with Parmesan cheese and fresh parsley, this comforting yet refreshing pasta dish is perfect for a quick and satisfying meal.
Ingredients
Scale
Pasta
- 12 ounces fettuccine or penne pasta
Chicken
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Sauce and Flavorings
- 1 cup heavy cream
- 1-2 fresh lemons, juiced (about 2-4 tablespoons lemon juice)
- 2-3 cloves garlic, minced
- 0.5 cup freshly grated Parmesan cheese
- Salt, to taste
- Freshly cracked black pepper, to taste
- Olive oil, for sautéing (about 1-2 tablespoons)
Garnish
- Handful of chopped fresh parsley
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve a cup of pasta water before draining.
- Heat the skillet: Place a large skillet over medium heat and add olive oil. Allow the oil to heat until shimmering.
- Cook the chicken: Add the bite-sized chicken pieces to the skillet, season with salt and freshly cracked black pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
- Sauté the garlic: Remove the cooked chicken from the skillet and set aside. Add minced garlic to the skillet and sauté for about 30 seconds until fragrant, taking care not to burn it.
- Make the cream sauce: Pour in the heavy cream, stirring to combine with the garlic. Let it simmer gently for 2-3 minutes to thicken slightly.
- Add lemon juice and season: Stir in the freshly squeezed lemon juice. Taste and adjust the seasoning with salt and pepper as desired.
- Add Parmesan cheese: Mix in the grated Parmesan cheese until melted and the sauce is creamy. If the sauce becomes too thick, add reserved pasta water a little at a time to reach your preferred consistency.
- Combine chicken and sauce: Return the cooked chicken pieces to the skillet, stirring to coat them thoroughly in the creamy lemon sauce.
- Toss pasta with sauce: Drain the cooked pasta and add it directly to the skillet. Toss everything together to combine, adding reserved pasta water as needed to loosen the sauce.
- Garnish and serve: Sprinkle chopped fresh parsley over the pasta for a pop of color and freshness. Serve warm and enjoy your creamy lemon chicken pasta.
Notes
- Use chicken breasts or thighs based on your preference for juiciness and flavor.
- Adjust lemon quantity depending on how tangy you like your sauce.
- Reserve pasta water helps to thin the sauce and bind it to the pasta better.
- Freshly grated Parmesan provides a better texture and taste compared to pre-grated cheese.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
