Creamy Lemon Chicken Pasta
Creamy Lemon Chicken Pasta is a comforting and zesty one-pan dish made with tender chicken, al dente pasta, and a silky lemon-garlic cream sauce. It's perfect for a quick weeknight dinner that feels indulgent but comes together in under 30 minutes.
Ingredients
- 2 boneless skinless chicken breasts, sliced or cubed
- Salt and black pepper to taste
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- Juice and zest of 1 lemon
- 250 g about 8 oz pasta (e.g., fettuccine, penne, or linguine)
- 1 tbsp butter
- Fresh parsley or basil for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
- Cook the chicken: Season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium heat. Add chicken and cook for 5–7 minutes, or until golden and cooked through. Remove from pan and set aside.
- Make the sauce: In the same skillet, add butter and garlic. Sauté for 1 minute until fragrant. Stir in the chicken broth and heavy cream, bringing it to a gentle simmer.
- Add lemon and cheese: Mix in the lemon juice, lemon zest, and Parmesan cheese. Stir until the sauce thickens slightly, about 3–4 minutes.
- Combine everything: Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together to coat in the sauce.
- Serve: Garnish with chopped parsley or basil and extra Parmesan, if desired. Serve warm.
Notes
- For extra richness, add a splash of white wine to the sauce before the cream.
- You can use rotisserie chicken to save time.
- Swap heavy cream for half-and-half or light cream for a lighter version.