Description
This easy lemon chicken pasta recipe is a quick and flavorful dish perfect for busy weeknights. Tender chicken and pasta are coated in a creamy, zesty lemon garlic sauce, creating a restaurant-quality meal in just 30 minutes.
Ingredients
- 12 ounces pasta (linguine or penne)
- 2 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cup chicken broth
- Zest and juice of 1 large lemon
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
- Season chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium heat. Sear chicken for 6-7 minutes per side until cooked through. Let rest, then slice thinly.
- In the same skillet, melt butter over medium-low heat. Add minced garlic and sauté for 1 minute until fragrant.
- Stir in heavy cream and chicken broth. Add lemon zest and juice. Simmer for 3-5 minutes until slightly thickened.
- Stir in Parmesan cheese until melted and the sauce is smooth and creamy. Season with salt and pepper if needed.
- Add drained pasta and sliced chicken to the skillet. Toss to coat. Add reserved pasta water if needed to loosen the sauce.
- Warm through for 1-2 minutes. Garnish with parsley if desired and serve immediately.
Notes
- For a lighter sauce, use half-and-half instead of heavy cream.
- Add spinach, asparagus, or cherry tomatoes during the last few minutes of simmering for extra vegetables.
- Marinate chicken in lemon juice, olive oil, and garlic for 15-30 minutes before cooking for enhanced flavor.
- This recipe works well with linguine, penne, fettuccine, or farfalle pasta.
- Add red pepper flakes to the sauce when sautéing garlic for a spicy kick.
- Rotisserie chicken can be used; add it when tossing with the sauce.
- This dish is best served fresh. If making ahead, store components separately and combine before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of liquid to loosen the sauce.
- To make dairy-free, use unsweetened almond milk or coconut cream and a dairy-free Parmesan substitute or nutritional yeast.
- Shrimp, turkey, salmon, or tofu can be substituted for chicken.
- This dish is not recommended for freezing as the creamy sauce may separate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 600 kcal
- Sugar: Approx. 5g
- Sodium: Approx. 600mg
- Fat: Approx. 30g
- Saturated Fat: Approx. 15g
- Unsaturated Fat: Approx. 15g
- Trans Fat: Approx. 0g
- Carbohydrates: Approx. 50g
- Fiber: Approx. 3g
- Protein: Approx. 30g
- Cholesterol: Approx. 120mg
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