Description
This Creamy Lemon Chicken Pasta combines tender pieces of chicken with a luscious, zesty lemon cream sauce, balanced by the sharpness of Parmesan cheese and fresh garlic. Served over your choice of fettuccine or penne, this hearty and comforting dish delivers bright, fresh flavors perfect for a satisfying weeknight meal.
Ingredients
Scale
Pasta
- 12 ounces pasta (fettuccine or penne)
Chicken
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Sauce
- 1 cup heavy cream
- 1-2 fresh lemons, juiced
- 2-3 cloves garlic, minced
- 0.5 cup freshly grated Parmesan cheese
- Salt, to taste
- Black pepper, freshly cracked, to taste
- Olive oil, for cooking chicken and garlic (approximately 2 tablespoons)
Garnish
- Handful chopped fresh parsley
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, then drain, reserving some pasta water.
- Heat the skillet: Place a large skillet over medium heat and add olive oil, allowing it to heat until shimmering.
- Cook the chicken: Add the bite-sized chicken pieces to the skillet, season with salt and freshly cracked black pepper, and cook for 5-7 minutes until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté the garlic: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Make the cream sauce: Pour the heavy cream into the skillet and stir to combine. Let the mixture simmer gently for 2-3 minutes to thicken slightly.
- Add lemon juice and season: Stir in freshly squeezed lemon juice, then adjust seasoning with salt and black pepper to taste.
- Incorporate Parmesan cheese: Mix in the freshly grated Parmesan cheese until melted and the sauce becomes creamy. If the sauce is too thick, add reserved pasta water a little at a time to reach your desired consistency.
- Return chicken to sauce: Add the cooked chicken back into the skillet, stirring to coat it evenly with the cream sauce.
- Combine pasta and sauce: Add the drained pasta to the skillet, tossing everything together to ensure the pasta is well coated in the creamy lemon sauce.
- Adjust consistency and serve: Add additional reserved pasta water if needed for a silky sauce. Garnish with chopped fresh parsley and serve the dish warm.
Notes
- Use fresh lemons for the best bright flavor. Adjust the amount of lemon juice to your taste preference.
- Reserve some pasta water before draining as it helps to loosen the sauce and ensures it sticks to the pasta evenly.
- For a lighter version, substitute heavy cream with half-and-half, but expect a less rich texture.
- Freshly grated Parmesan melts better and enhances the flavor compared to pre-grated.
- You can add a pinch of red pepper flakes with garlic for a slight kick if desired.
- To keep chicken moist, avoid overcooking; it should be golden but still tender.
