Description
This creamy lemon chicken pasta combines tender seared chicken breasts with a luscious lemon-infused cream sauce tossed with your choice of fettuccine, linguine, or penne. Easy to prepare in just 20 minutes, this dish balances bright citrus flavors with rich Parmesan and garlic, making it a perfect weeknight dinner that’s both comforting and refreshing.
Ingredients
Scale
For the Chicken & Pasta:
- 2 boneless skinless chicken breasts, sliced in half horizontally
- 8 oz fettuccine, linguine, or penne
- 1 tablespoon olive oil (for searing)
- Salt and pepper (to season 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 (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 rolling boil. Add your choice of pasta and cook according to package instructions until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta.
- Cook the Chicken: Pat the chicken breasts dry and season both sides generously with salt and pepper. Heat the olive oil in a large skillet over medium heat. Add the chicken and sear for 4-5 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and let it rest briefly.
- Make the Sauce: In the same skillet, reduce heat to medium-low and melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant, taking care not to burn it. Pour in the fresh lemon juice and chicken broth, scraping the bottom of the skillet to loosen any browned bits. Allow the sauce to simmer gently for 2 to 3 minutes to reduce slightly.
- Finish the Sauce: Lower the heat and stir in the heavy cream along with the grated Parmesan cheese. Stir continuously until the sauce is smooth and creamy, making sure it does not boil after adding the cream. Remove the skillet from heat and fold in the lemon zest for a bright citrus aroma.
- Combine: Slice the rested chicken into strips or bite-sized pieces. Add the cooked pasta and chicken back into the skillet with the sauce. Toss everything together to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time to loosen and achieve your desired consistency.
- Serve: Garnish with freshly chopped parsley and extra Parmesan cheese if desired. Serve immediately while warm for the best flavor and texture.
Notes
- Using room temperature heavy cream helps prevent it from curdling in the sauce.
- Be careful not to boil the sauce after adding the cream to maintain a smooth texture.
- Reserve pasta water is a great tool to adjust sauce consistency without diluting flavor.
- Chicken breasts can be substituted with chicken thighs if preferred, adjusting cooking time accordingly.
- Freshly grated Parmesan cheese melts best and provides optimal flavor compared to pre-grated.
