Description
This Creamy Lemon Chicken Pasta features tender chicken breast and perfectly cooked pasta in a luxurious lemon cream sauce. Fresh lemon juice and zest brighten the rich cream, while garlic and Parmesan add depth. Ready in just 30 minutes, this restaurant-quality dish is perfect for busy weeknights or special occasions.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, pounded to even thickness
- 12 oz pasta (fettuccine, linguine, or penne)
- 1 cup heavy cream
- ½ cup chicken broth
- ⅓ cup freshly grated Parmesan cheese
- 3 tablespoons fresh lemon juice (about 1-2 lemons)
- 2 teaspoons lemon zest
- 4 cloves garlic, minced
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- ¼ cup fresh basil or parsley, chopped
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt (divided)
- ½ teaspoon black pepper (divided)
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Prepare the chicken: Pat chicken breasts dry with paper towels. If they’re thick, pound them to about ¾-inch thickness for even cooking. Season both sides generously with ½ teaspoon salt, ¼ teaspoon black pepper, and Italian seasoning.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set drained pasta aside.
- Cook the chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot and shimmering, add chicken breasts. Cook for 5-6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Remove chicken to a plate and tent with foil to keep warm.
- Make the sauce: In the same skillet, reduce heat to medium. Add remaining 2 tablespoons butter. Once melted, add minced garlic and cook for 30-60 seconds until fragrant, stirring constantly to prevent burning.
- Add liquids: Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan (this adds incredible flavor). Let simmer for 2 minutes.
- Create the cream sauce: Reduce heat to medium-low. Stir in heavy cream, lemon juice, and lemon zest. Simmer gently for 3-4 minutes, stirring occasionally, until sauce begins to thicken slightly.
- Add cheese: Remove from heat and stir in freshly grated Parmesan cheese until melted and smooth. Season with remaining ¼ teaspoon salt and ¼ teaspoon pepper. Taste and adjust seasoning as needed.
- Slice the chicken: While sauce simmers, slice the cooked chicken into ½-inch thick strips or bite-sized pieces.
- Combine everything: Add the cooked pasta to the skillet with the cream sauce. Toss well to coat every strand. If sauce seems too thick, add reserved pasta water 2 tablespoons at a time until you reach desired consistency.
- Finish and serve: Add sliced chicken back to the pan along with fresh chopped herbs. Toss gently to combine. If desired, add red pepper flakes for a subtle kick. Serve immediately, garnished with extra Parmesan, fresh herbs, and lemon slices.
Notes
- Don’t skip reserving pasta water – The starchy water helps thin the sauce and helps it cling to the pasta better.
- Chicken temperature matters – Use a meat thermometer to ensure chicken reaches 165°F internal temperature.
- Work quickly once cream is added – Cream sauce can break if overheated, so keep heat at medium-low.
- Fresh lemon is essential – Bottled lemon juice won’t give you the bright, fresh flavor this recipe needs.
- Grate Parmesan fresh – Pre-shredded cheese won’t melt smoothly into the sauce.
- Adjust consistency – Sauce thickens as it sits. Add pasta water or broth to thin it if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approximately 2 cups)
- Calories: 685
- Sugar: 3g
- Sodium: 620mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 165mg