Description
This lemon chicken pasta is fresh, creamy, and full of bright citrus flavor. Tender chicken is tossed with pasta in a silky lemon-garlic sauce with just the right touch of Parmesan. It’s quick enough for a weeknight but tasty enough for guests!
Ingredients
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12 oz pasta (linguine, spaghetti, or penne work great)
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2 tablespoons olive oil
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1 lb boneless, skinless chicken breast, cut into bite-sized pieces
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Salt and pepper, to taste
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3 cloves garlic, minced
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1/2 teaspoon red pepper flakes (optional)
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1 cup chicken broth
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1/2 cup heavy cream
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Juice and zest of 1 large lemon
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1/2 cup grated Parmesan cheese
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1 tablespoon butter (optional, for richness)
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Optional: chopped fresh parsley or basil, for garnish
Instructions
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Cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain and set aside.
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While pasta cooks, heat olive oil in a large skillet over medium-high heat.
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Season chicken with salt and pepper, then cook in the skillet until golden and cooked through, about 5–6 minutes. Remove chicken and set aside.
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In the same skillet, reduce heat to medium and add garlic and red pepper flakes. Cook for 1 minute until fragrant.
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Add chicken broth, lemon juice, lemon zest, and cream. Stir and let simmer for 2–3 minutes.
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Stir in Parmesan cheese and butter, if using, until melted and the sauce slightly thickens.
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Return chicken to the skillet, add cooked pasta, and toss everything together. Add reserved pasta water as needed to loosen the sauce.
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Season with salt and pepper to taste.
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Serve warm, garnished with fresh herbs and extra lemon zest if desired.
Notes
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For a lighter version, swap heavy cream with half-and-half or whole milk.
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Add spinach, peas, or asparagus for extra veggies.
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Use rotisserie chicken for a quick shortcut.