Lemon Chicken Pasta Recipe
If you’re craving a burst of fresh, zesty flavor in a cozy, creamy bowl, Lemon Chicken Pasta is about to become a staple in your weeknight repertoire. Imagine fork-tender chicken mingling with ribbons of pasta, all enveloped in a silky lemon cream sauce that’s brightened with real lemon juice and zest. The surprise? It comes together in just half an hour, but it’s impressive enough for guests and satisfying enough for family. This is that rare dinner that tastes even better than it sounds – and it’s guaranteed to bring sunshine to your table, rain or shine.
Ingredients You’ll Need
The magic of this dish is how each ingredient layers on flavor and texture, turning basic pantry staples into something sublime. These simple but essential ingredients play starring roles from the first bite to the last swirl of sauce.
- Linguine or Spaghetti (8 oz): Choose your favorite forever noodle – both soak up the tangy, creamy sauce beautifully.
- Boneless Skinless Chicken Breasts (2): Lean protein that sears to golden perfection, offering juicy bites throughout the pasta.
- Olive Oil (2 tablespoons): For sautéing the chicken and garlic, olive oil adds a rich, fruity layer of flavor.
- Garlic, minced (3 cloves): A fragrant backbone—don’t skip it! It brings warmth and complexity to the sauce.
- Chicken Broth (1 cup): Forms the base of the sauce, balancing the tangy lemon and creating savory depth.
- Lemon, zested and juiced (1): The true star—lemon brightens every component, making the whole dish taste vibrant.
- Heavy Cream (1/2 cup): This is where the creaminess happens! It smooths out the acidity and brings luxurious texture.
- Parmesan Cheese, grated (1/4 cup): Adds umami and just the right amount of salty, cheesy finish to the sauce.
- Unsalted Butter (2 tablespoons): Swirled in for silky richness and to round out the flavors in the sauce.
- Salt and Pepper to taste: These are your trusty flavor enhancers; season as you go for best results.
- Fresh Parsley, chopped (2 tablespoons): Sprinkled on top, parsley adds freshness and a lovely pop of color.
- Lemon slices for garnish (optional): For an extra citrusy touch and stunning presentation.
How to Make Lemon Chicken Pasta
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add the linguine or spaghetti and cook according to the package instructions until al dente. Be sure to stir a few times so the noodles don’t stick! Once done, drain the pasta and set it aside—you’ll want it ready when that luscious sauce comes together.
Step 2: Prepare and Cook the Chicken
While the pasta is cooking, pat the chicken breasts dry with paper towels, then season both sides with salt and pepper. In a large skillet over medium-high heat, warm up the olive oil until shimmering. Add the chicken and cook for 5 to 6 minutes per side, or until the chicken is deeply golden and cooked through. Remove the chicken and let it rest for a few minutes, then slice it into bite-sized strips. This little rest makes the chicken super juicy!
Step 3: Sauté the Garlic
In the same skillet (no need to clean it—those tasty browned bits are full of flavor), toss in your minced garlic. Sauté for about 30 seconds, just until fragrant; keep a close eye to avoid burning. That garlicky aroma is the first hint of the flavors to come.
Step 4: Build the Lemon Sauce
Pour in the chicken broth and lemon juice, and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in the heavy cream, butter, and lemon zest, then bring everything to a gentle simmer. The sauce will thicken ever-so-slightly and become wonderfully glossy—this is where the Lemon Chicken Pasta truly comes to life!
Step 5: Toss and Finish
Add the drained pasta to the skillet and toss it thoroughly so every noodle gets a coating of sauce. Sprinkle in the grated Parmesan and stir until it’s fully melted and the sauce clings silkily to the strands. Finally, return the sliced chicken to the pan, give everything one last toss, and marvel at how inviting it looks! Top with chopped parsley and extra lemon slices if you like.
How to Serve Lemon Chicken Pasta
Garnishes
For a fresh and attractive touch, sprinkle the dish with chopped fresh parsley just before serving. If you want to make it truly restaurant-worthy, fan a few thin lemon slices over the top. The brightness of these garnishes balances the creamy sauce and makes every plate pop visually.
Side Dishes
Lemon Chicken Pasta shines with simple sides. Try a crisp green salad topped with a light vinaigrette, or serve it alongside steamed broccoli or roasted asparagus for a full meal. Warm, crusty bread is also a must for soaking up any extra sauce—trust me, you won’t want to waste a drop!
Creative Ways to Present
To turn this into a showstopper for gatherings, twirl the pasta into neat nests on each plate and lay the sliced chicken on top. Drizzle with a bit of extra sauce and scatter plenty of fresh herbs or finely chopped chives over everything. For family-style dining, present the Lemon Chicken Pasta in a big serving bowl with lemon wedges on the side—everyone can help themselves and add as much citrus as they like.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in an airtight container in the fridge for up to three days. The flavors meld together even more after resting, and the sauce stays nice and creamy. Just be sure to cool it completely before refrigerating.
Freezing
While Lemon Chicken Pasta is at its best fresh, you can freeze it for future quick meals. Place cooled pasta and chicken in freezer-safe containers, leaving a little space for expansion. Freeze for up to two months—just note that creamy sauces can sometimes separate when reheated, but a little stir can usually fix that.
Reheating
Gently reheat leftovers on the stovetop over low heat, adding a splash of chicken broth or cream if the sauce seems thick. Alternatively, microwave in short bursts, stirring halfway through. Either way, aim to warm it through rather than cook it any further to keep the chicken tender.
FAQs
Can I use a different type Main Course
Absolutely! While linguine and spaghetti work beautifully, feel free to use penne, fettuccine, or even gluten-free noodles. Choose a pasta that holds sauce well for maximum flavor in every bite.
Is there a way to lighten up the lemon cream sauce?
Yes! For a lighter version of Lemon Chicken Pasta, swap heavy cream for half-and-half or even low-fat milk. The sauce will be a touch less rich but still wonderfully creamy and flavorful.
How can I make this Lemon Chicken Pasta vegetarian?
To make it vegetarian, simply omit the chicken and substitute with sautéed mushrooms or zucchini for a hearty texture. Use vegetable broth instead of chicken broth for a fully meat-free meal.
What’s the best way to zest and juice the lemon?
Use a microplane for super-fine zest, taking care to avoid the bitter white pith. Roll the lemon on the counter before cutting it to maximize juicing, and always zest before juicing for easier handling. The fresh zest really amps up the lemony aroma!
Can I prepare the chicken ahead of time?
Definitely. You can cook and slice the chicken up to one day in advance. Store it in the fridge, then add it to the pasta just before serving to save time while still enjoying tender, juicy chicken in every forkful.
Final Thoughts
This Lemon Chicken Pasta is a joyful twist on classic comfort food and perfect for everything from busy weeknights to special dinner parties. With every lively, creamy bite, you’ll taste why it’s a favorite at my table, and I hope it becomes a hit at yours too. Give it a try—you might just find a new go-to pasta night winner!
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Lemon Chicken Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Lemon Chicken Pasta recipe combines tender chicken strips with a creamy lemon sauce, tossed with linguine and Parmesan cheese for a delicious Italian-American inspired meal.
Ingredients
For the Pasta:
- 8 oz linguine or spaghetti
For the Chicken:
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
For the Sauce:
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 lemon (zested and juiced)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- Extra lemon slices for garnish (optional)
Instructions
- Cook the Pasta: Cook pasta according to package instructions until al dente; drain and set aside.
- Cook the Chicken: Season chicken breasts with salt and pepper. Cook in olive oil until golden brown, then slice into strips.
- Make the Sauce: Sauté garlic, add chicken broth and lemon juice. Stir in heavy cream, butter, and lemon zest. Simmer, then add cooked pasta and Parmesan.
- Combine: Toss sliced chicken with pasta. Garnish with parsley and lemon slices.
- Serve: Enjoy immediately.
Notes
- For extra flavor, add a pinch of red pepper flakes when sautéing the garlic.
- Substitute half-and-half for heavy cream for a lighter sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 2g
- Sodium: 410mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
