Creamy Lemon Chicken Pasta

This creamy lemon chicken pasta combines the comfort of a rich, velvety sauce with bright, uplifting notes of fresh lemon, creating a perfect harmony that elevates an ordinary weeknight dinner to restaurant quality. Ready in under 30 minutes, it's the ideal solution for busy weeknights when you crave something sophisticated yet comforting.

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Course: Main Course

Cuisine: Italian

Keyword: Lemon Chicken, Creamy Pasta, Chicken Pasta, Lemon Garlic Chicken

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 510kcal

Equipment

Large Skillet
Pasta Pot
Wooden Spoon

Ingredients

1 pound boneless, skinless chicken breasts cut into bite-sized pieces
8 ounces fettuccine or linguine pasta
2 tablespoons olive oil
3 cloves garlic minced (about 1 tablespoon)
1 cup heavy cream substitute half-and-half for a lighter version
1/2 cup chicken broth
1 lemon zest only
3 tablespoons fresh lemon juice
1/2 cup Parmesan cheese freshly grated
2 tablespoons fresh parsley chopped
salt and freshly ground black pepper to taste
1/4 teaspoon red pepper flakes optional, for heat

Instructions

Gather and prepare all ingredients. Season chicken pieces with salt and pepper. Zest and juice your lemon, keeping them separate. Bring a large pot of salted water to a boil for the pasta.
Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until golden brown on all sides and cooked through, about 6-8 minutes. Remove chicken from pan and set aside.
In the same skillet, reduce heat to medium and add minced garlic. Sauté for 30 seconds until fragrant but not browned.
Add chicken broth to the skillet and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour in the heavy cream, lemon zest, and half of the lemon juice. Bring to a gentle simmer.
Return the chicken to the skillet. Add the drained pasta and toss to coat in the sauce. If the sauce seems too thick, add reserved pasta water, one tablespoon at a time, until you reach your desired consistency. Stir in the Parmesan cheese until melted and incorporated.
Taste and adjust seasoning with salt, pepper, and remaining lemon juice as needed. Remove from heat and finish with fresh parsley and an additional sprinkle of Parmesan if desired.

Notes

For a healthier version, substitute heavy cream with Greek yogurt mixed with a bit of milk. You can also use whole wheat or chickpea pasta to increase fiber content.

Room temperature chicken cooks more evenly than cold chicken straight from the refrigerator. Let it sit out for 10-15 minutes before cooking.

Refrigerate leftovers within two hours of cooking in an airtight container. Consume within 3-4 days for optimal taste and texture.

Nutrition

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