Description
Creamy Lemon Garlic Chicken Pasta is a luxurious one-pot meal featuring tender chicken and pasta in a velvety lemon cream sauce with garlic and fresh herbs. Ready in just 30 minutes, this restaurant-quality dish is perfect for weeknight dinners or special occasions.
Ingredients
Scale
For the Chicken:
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- 2 tablespoons olive oil
For the Pasta and Sauce:
- 12 ounces fettuccine pasta (or pasta of choice)
- 4 tablespoons unsalted butter, divided
- 6-8 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1½ cups heavy cream
- Zest of 2 large lemons
- ¼ cup fresh lemon juice (from 2-3 lemons)
- ¾ cup freshly grated Parmesan cheese
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
For Garnish:
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- Extra lemon zest
- Additional Parmesan cheese
- Lemon slices
Instructions
- Prepare the Chicken: Pat the chicken pieces completely dry with paper towels (this is crucial for a good sear). Season generously on all sides with 1 teaspoon salt, ½ teaspoon black pepper, and Italian seasoning.
- Sear the Chicken: Heat a large, deep skillet over medium-high heat. Add 2 tablespoons olive oil and let it get hot until shimmering. Add the seasoned chicken pieces in a single layer, being careful not to overcrowd (work in batches if necessary). Cook for 3-4 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). The chicken doesn’t need to be completely cooked through at this point as it will continue cooking in the sauce. Remove chicken to a plate and set aside.
- Cook the Pasta: While the chicken is cooking or immediately after, cook the pasta according to package directions until al dente (firm to the bite). Reserve 1 cup of pasta cooking water before draining. Drain the pasta and set aside.
- Make the Garlic Base: In the same skillet (don’t wipe it out – those browned bits add flavor!), reduce heat to medium and add 2 tablespoons of butter. Once melted, add the minced garlic and sauté for 60-90 seconds until fragrant and just beginning to turn golden. Watch carefully so it doesn’t burn.
- Create the Roux: Sprinkle the flour over the garlic and butter, whisking constantly for about 1 minute. This creates a roux that will thicken your sauce and prevent the cream from separating.
- Build the Sauce: Slowly pour in the chicken broth while whisking constantly to prevent lumps. Let it bubble for 1-2 minutes until slightly thickened. Reduce heat to medium-low and gradually add the heavy cream, whisking continuously. Let the sauce simmer gently for 2-3 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
- Add Lemon and Cheese: Remove from heat and stir in the lemon zest, lemon juice, and remaining 2 tablespoons of butter. The sauce may look slightly thin – that’s okay! Gradually add the freshly grated Parmesan cheese, stirring until melted and smooth. Season with salt, pepper, and red pepper flakes if using. Taste and adjust seasonings.
- Combine Everything: Add the cooked pasta and chicken back to the skillet, tossing everything together until the pasta is evenly coated with the creamy lemon sauce. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until you reach your desired consistency. The pasta will absorb sauce as it sits, so err on the side of slightly saucier.
- Garnish and Serve: Remove from heat and stir in half of the fresh parsley and basil. Transfer to a serving platter or serve directly from the skillet. Garnish with remaining fresh herbs, extra lemon zest, additional Parmesan, and lemon slices. Serve immediately while hot and creamy.
Notes
- Pasta Water is Magic: Don’t skip reserving pasta water! The starchy water helps the sauce cling to the pasta and can thin a too-thick sauce while maintaining creaminess.
- Don’t Boil the Cream: Once you add the cream, keep the heat at medium-low. Boiling can cause the cream to break or curdle, especially with the lemon juice.
- Fresh Lemon is Key: The bright, fresh flavor of real lemons makes this dish special. Bottled juice simply won’t deliver the same results.
- Cheese Temperature: Add Parmesan off the heat to prevent it from becoming grainy or stringy.
- Adjusting Consistency: The sauce will thicken as it cools and as the pasta absorbs it. If reheating leftovers, add a splash of cream, milk, or pasta water to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop, One-Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: About 1½ cups (⅙ of recipe)
- Calories: 645
- Sugar: 3g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 19g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 165mg