Lemon Chicken Pasta Recipe
A creamy and zesty Lemon Chicken Pasta featuring tender chicken breasts in a luscious lemon-infused cream sauce, tossed with perfectly cooked pasta and finished with fresh parmesan and parsley. This dish balances comforting richness with bright citrus notes, making it an irresistible weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
For the Pasta and Chicken
- 350 g pasta of choice
- 1 tsp sea salt flakes
- ¼ tsp black pepper
- 1 tsp sweet paprika
- 1 tsp Italian seasoning
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp water
For the 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
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until it is just 1–2 minutes shy of al dente. Drain the pasta and set it aside while you prepare the chicken and sauce.
- Season the Chicken: In a small bowl, mix the sea salt flakes, black pepper, sweet paprika, and Italian seasoning. Rub this seasoning blend evenly over both sides of the chicken breasts to enhance their flavor.
- Cook the Chicken: Heat olive oil in a large skillet or pan over medium-high heat. Add the seasoned chicken breasts and cook for about 2–3 minutes per side or until they are cooked through and golden brown. Remove the chicken from the pan and set aside to rest.
- Prepare the Sauce Base: Pour 2 tablespoons of water into the pan to loosen any flavorful browned bits. Add the butter and allow it to melt completely. Stir in the minced garlic and cook briefly until fragrant but not browned, about 30 seconds to 1 minute.
- Thicken the Sauce: Sprinkle the flour into the pan and stir continuously to create a roux or paste. Gradually whisk in the chicken stock and heavy cream, ensuring no lumps form. Simmer the sauce gently until it thickens to a creamy consistency, stirring frequently.
- Slice the Chicken: While the sauce simmers, slice the cooked chicken breasts into strips for easy serving and mixing.
- Finish the Sauce and Combine: Remove the pan from heat. Whisk in the 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 each strand or piece with the luscious sauce.
- Serve: Plate the sauced pasta and top with the sliced chicken strips. Garnish with fresh parsley and lemon wedges to add a bright, fresh finishing touch.
Notes
- For best results, do not overcook the pasta; it will continue to cook slightly when tossed in the sauce.
- If the sauce is too thick, add a splash of pasta water or chicken stock to loosen it.
- Freshly grated parmesan adds better flavor and melts more smoothly than pre-grated cheese.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
- Serve this dish immediately for the best texture; leftovers can be refrigerated and gently reheated.
- For a gluten-free version, substitute the regular flour with a gluten-free all-purpose flour blend and use gluten-free pasta.
Keywords: lemon chicken pasta, creamy lemon pasta, chicken pasta recipe, easy chicken dinner, creamy pasta sauce, Italian chicken pasta
Find it online: https://kitchenwithkai.com/lemon-chicken-pasta-recipe/
