Description
This Lemon Chicken Pasta recipe combines tender chicken breast strips with a creamy, tangy lemon sauce tossed with your choice of pasta. Infused with garlic, Parmesan cheese, and fresh lemon zest, this dish offers a harmonious balance of rich and refreshing flavors. Ready in just 45 minutes, it’s a delightful meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Pasta
- 8 oz (225g) pasta of choice (e.g., fettuccine or spaghetti)
Chicken and Seasoning
- 2 boneless, skinless chicken breasts, sliced into strips
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
Sauce
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- Zest of 1 lemon
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
Garnish
- Fresh parsley, chopped, for garnish
- Lemon slices, for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Prepare Chicken: In a large skillet over medium heat, add olive oil. Season the chicken strips with salt, pepper, and Italian seasoning.
- Cook Chicken: Cook the chicken in the skillet until golden brown and cooked through, about 5-7 minutes per side. Remove from skillet and set aside.
- Sauté Garlic: In the same skillet, add minced garlic and cook until fragrant, about 1 minute.
- Make Sauce: Add heavy cream, chicken broth, lemon juice, and lemon zest to the skillet. Stir well and bring to a simmer.
- Add Cheese: Reduce heat to low and gradually stir in Parmesan cheese until fully melted and the sauce is smooth.
- Finish Sauce: Stir in butter until melted and incorporated into the sauce.
- Combine: Add the cooked pasta and chicken back into the skillet with the sauce. Toss until well coated.
- Serve: Serve immediately with chopped parsley and lemon slices for garnish.
Notes
- Use freshly squeezed lemon juice for the best bright and fresh flavor.
- Substitute heavy cream with half-and-half or milk for a lighter sauce, though it may be less creamy.
- For gluten-free option, use gluten-free pasta.
- To add extra veggies, toss in spinach or steamed broccoli when combining pasta and chicken.
- Ensure the chicken is cooked thoroughly to 165°F (74°C) internal temperature for food safety.
