Description
This Lemon Chicken Pasta recipe is a delightful combination of tender chicken, al dente pasta, and a creamy, tangy lemon sauce. Perfect for a quick and satisfying weeknight dinner!
Ingredients
Scale
Pasta:
- 8 oz pasta (spaghetti, linguine, or penne)
Chicken:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
Sauce:
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup chicken broth
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Cook the Pasta: Cook the pasta in salted water until al dente. Drain and set aside.
- Cook the Chicken: Season and cook the chicken until golden and cooked through. Set aside.
- Make the Sauce: Sauté garlic and red pepper flakes, then add broth, lemon juice, zest, cream, cheese, and butter. Simmer until thickened.
- Combine: Return chicken to the skillet, add cooked pasta, and toss to coat.
- Serve: Garnish with parsley and serve hot.
Notes
- You can use rotisserie chicken for a quicker version.
- Add spinach, asparagus, or peas for extra veggies.
- For a lighter option, substitute half-and-half for heavy cream.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 520
- Sugar: 2 g
- Sodium: 430 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
