Creamy Lemon Chicken Pasta
This Creamy Lemon Chicken Pasta combines tangy lemon brightness with a rich, velvety sauce and tender chicken for a quick and flavorful weeknight dinner.
Servings: 4 servings
Ingredients
- 12 ounces dried pasta any shape you prefer, such as penne, fusilli, or farfalle
- 2 tablespoons olive oil for cooking the chicken
- 1 pound chicken breasts boneless and skinless, cut into bite-sized pieces
- 0.5 teaspoon salt for seasoning the chicken and pasta water
- 0.25 teaspoon ground black pepper freshly ground is best
- 1 cup heavy cream for the creamy sauce
- 2 lemons juice of fresh lemon juice to brighten the sauce
- 2 cloves garlic minced, for depth of flavor
- 0.5 cup grated Parmesan cheese adds a savory, cheesy note
- Fresh parsley chopped, for garnish and freshness
Instructions
- Bring a large pot of salted water to a boil. Add the dried pasta and cook according to package instructions until al dente. Reserve about ½ cup of the pasta cooking water, then drain the pasta and set aside.
- While the pasta cooks, pat the chicken breasts dry with paper towels. Cut them into bite-sized pieces, then season with salt and pepper evenly.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer, making sure not to overcrowd the pan. Cook for about 5-6 minutes, turning occasionally, until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and stir well, scraping up any browned bits from the bottom of the pan for extra flavor.
- Add the fresh lemon juice to the skillet and stir. Let the sauce simmer gently for 2-3 minutes until it starts to thicken slightly. Stir in the Parmesan cheese until melted and smooth. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
- Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together gently to coat evenly with the creamy lemon sauce. Taste and adjust seasoning with additional salt or pepper if needed.
- Remove from heat and sprinkle chopped fresh parsley over the top for a burst of color and freshness. Serve immediately while warm and enjoy!
Equipment
- Large Pot
- Large Skillet
Notes
Use freshly squeezed lemon juice for the best flavor, avoid overcooking the chicken, reserve pasta cooking water to adjust sauce consistency, and feel free to customize with herbs, vegetables, or dairy alternatives.