Description
Creamy Lemon Chicken Pasta is a quick and delicious meal featuring tender chicken breasts cooked in a luscious lemon-infused creamy sauce, tossed with perfectly al dente pasta. This easy-to-make dish combines the bright zestiness of lemon with a rich garlic-parmesan cream sauce, creating a flavorful family-friendly dinner ready in just 30 minutes.
Ingredients
Scale
Pasta
- 12 ounces dried pasta (any shape)
Chicken & Sauce
- 2 tablespoons olive oil
- 1 pound chicken breasts
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon butter
- 3 cloves garlic, minced
- ½ cup heavy cream
- 1 tablespoon lemon juice
- ¼ cup parmesan, grated
Garnish
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon zest (optional)
Instructions
- Cook the Pasta: Bring a large saucepan of salted water to a boil. Add the dried pasta and cook according to package instructions until al dente. Drain and set aside.
- Cook the Chicken: Heat olive oil in a pan over medium-high heat. Season chicken breasts with salt and black pepper, then cook for 4-5 minutes on each side, or until internal temperature reaches 165°F (74°C). Remove chicken from the pan and set aside.
- Prepare the Sauce: In the same pan, push the chicken to the sides and add butter to melt. Add minced garlic and sauté for about 1 minute until fragrant.
- Make the Creamy Lemon Sauce: Pour in the heavy cream and lemon juice, whisking continuously until a smooth sauce forms. Stir in grated parmesan cheese until fully melted and integrated into the sauce.
- Adjust Sauce Consistency: If the sauce is too thick, add a small amount of reserved pasta water to thin it out and whisk again until it reaches desired consistency.
- Combine Pasta, Sauce, and Chicken: Add the cooked pasta and chicken back to the pan. Toss everything together to coat the pasta and chicken evenly with the creamy lemon sauce. Taste and adjust seasonings if needed.
- Garnish and Serve: Sprinkle extra parmesan cheese, chopped fresh parsley, and lemon zest on top before serving for added flavor and presentation.
Notes
- This recipe is quick and perfect for weeknight dinners, ready in just 30 minutes.
- The creamy lemon sauce can be adjusted by adding pasta water to reach your preferred consistency.
- Use fresh lemon juice and zest for the brightest flavor.
- Ensure chicken is cooked to the safe internal temperature of 165°F (74°C) for food safety.
- Feel free to swap the heavy cream for a lighter dairy option, but expect a less rich sauce.
- This dish is great for meal prep and tastes even better reheated the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 443 kcal
- Sugar: 2 g
- Sodium: 377 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 83 mg
