Description
A quick and creamy Lemon Chicken Pasta featuring tender chicken breast pieces cooked to golden perfection, tossed with al dente pasta in a flavorful sauce of garlic, chicken broth, heavy cream, fresh lemon zest, and juice. Finished with Parmesan cheese and fresh parsley, this dish is perfect for a bright, comforting weeknight dinner in just 25 minutes.
Ingredients
Scale
Pasta
- 8 oz pasta (spaghetti, penne, or fettuccine)
- Salt, for boiling water
Chicken
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ tsp salt
- ¼ tsp black pepper
Sauce
- 3 cloves garlic, minced
- ½ cup chicken broth
- ½ cup heavy cream
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- ½ cup freshly grated Parmesan cheese
- ¼ cup reserved pasta water (if needed)
Garnish
- Fresh parsley, chopped
- Extra Parmesan cheese
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil to prepare your pasta. Cook the pasta according to the package instructions until al dente, typically about 8-12 minutes depending on the pasta type.
- Reserve Pasta Water and Drain: Before draining, reserve ½ cup of the pasta cooking water to adjust sauce consistency later. Drain the pasta and set it aside.
- Heat Olive Oil: In a large skillet, heat 2 tablespoons olive oil over medium heat, preparing it for cooking chicken.
- Cook Chicken: Season the chicken pieces with ½ teaspoon salt and ¼ teaspoon black pepper. Add them to the hot skillet, cooking for 6-8 minutes while stirring occasionally, until the chicken is golden brown and cooked through.
- Set Chicken Aside: Remove the cooked chicken from the skillet and set aside to keep warm.
- Sauté Garlic: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
- Simmer Chicken Broth: Pour in ½ cup chicken broth and let it simmer for 2-3 minutes to reduce slightly, enriching the base of your sauce.
- Add Cream and Lemon: Stir in ½ cup heavy cream, 1 tablespoon lemon zest, and 2 tablespoons fresh lemon juice. Let the mixture simmer for another 2-3 minutes until it thickens slightly.
- Combine Pasta and Chicken: Return the cooked pasta and chicken to the skillet, tossing everything together to incorporate well with the sauce.
- Adjust Sauce Consistency: Add reserved pasta water a little at a time if you prefer a creamier sauce consistency, mixing thoroughly after each addition.
- Incorporate Parmesan: Stir in ½ cup freshly grated Parmesan cheese and cook for 1-2 minutes more until it melts evenly through the pasta and sauce.
- Garnish and Serve: Remove from heat and garnish with chopped fresh parsley and extra Parmesan cheese as desired. Serve immediately while warm and enjoy your delicious lemon chicken pasta!
Notes
- Using fresh lemon juice and zest enhances the bright citrus flavor of the sauce.
- Reserve pasta water before draining to help adjust sauce texture and consistency.
- Ensure chicken is cooked through to an internal temperature of 165°F (74°C) for food safety.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less creamy.
- Pasta types such as spaghetti, penne, or fettuccine all work well with this recipe.
- Stir regularly to prevent the garlic and sauce from sticking or burning in the skillet.
