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Lemon Chicken Pasta Recipe

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★★★★★

4.8 from 145 reviews

This creamy Lemon Chicken Pasta is a delightful fusion of zesty lemon, tender chicken, and rich creamy sauce tossed with your choice of pasta. Featuring a blend of Italian seasonings and freshly grated parmesan, this dish balances tangy flavors with comforting creaminess, perfect for a satisfying weeknight dinner.

Ingredients

Scale

Pasta and Seasoning

  • 350 g pasta of choice
  • 1 tsp sea salt flakes
  • ¼ tsp black pepper
  • 1 tsp sweet paprika
  • 1 tsp Italian seasoning

Chicken

  • 2 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp water

Sauce

  • 40 g unsalted butter
  • 1 tbsp minced garlic
  • 2 tbsp flour
  • 1 cup chicken stock
  • 2 cups heavy cream
  • 4 tbsp fresh lemon juice
  • 1 cup freshly grated parmesan

To Serve

  • Lemon wedges
  • Fresh parsley

Instructions

  1. Cook pasta: Boil pasta in salted water until it is 1-2 minutes shy of al dente. Drain the pasta and set it aside for later use.
  2. Season chicken: Combine sea salt, black pepper, sweet paprika, and Italian seasoning in a small bowl. Season both sides of the chicken breasts evenly with this spice mixture.
  3. Cook chicken: Heat olive oil in a large pan over medium heat. Cook the seasoned chicken breasts for 2-3 minutes on each side until fully cooked through and golden. Remove chicken from the pan and set aside.
  4. Prepare sauce base: Add 2 tablespoons of water to the same pan to deglaze and loosen any cooked bits. Melt unsalted butter in the pan, then stir in minced garlic and cook briefly until fragrant but not browned.
  5. Make roux: Add flour to the pan and stir continuously to form a smooth paste. Slowly pour in chicken stock followed by heavy cream while stirring to combine. Let the mixture simmer gently until the sauce thickens to a creamy consistency.
  6. Slice chicken: While the sauce simmers, slice the cooked chicken breasts into thin strips or bite-sized pieces.
  7. Finish sauce and combine: Remove the pan from heat. Whisk in fresh lemon juice and freshly grated parmesan cheese until the sauce is smooth and creamy. Add the cooked pasta to the pan and toss thoroughly to coat it with the luscious sauce.
  8. Serve: Plate the coated pasta and garnish with the sliced chicken on top. Sprinkle with chopped fresh parsley and serve with lemon wedges on the side for an extra burst of freshness.

Notes

  • Use your favorite type of pasta such as penne, fettuccine, or spaghetti for best results.
  • Make sure not to overcook the pasta; it should be slightly under al dente as it will continue to cook when tossed with sauce.
  • For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less thick and rich.
  • Fresh lemon juice is essential for bright, fresh flavor; avoid bottled lemon juice when possible.
  • Chicken breasts can be swapped for thighs if you prefer a juicier, more flavorful meat option.
  • Leftovers store well in the fridge for up to 3 days; reheat gently to avoid curdling the cream sauce.

Keywords: lemon chicken pasta, creamy pasta, Italian chicken recipe, quick dinner, lemon cream sauce, pasta with chicken

Find it online: https://cheflenacooks.com/lemon-chicken-pasta-recipe/