Description
Creamy Lemon Chicken Pasta is a delightful blend of tender chicken and zesty lemon sauce, all enveloped in silky pasta. This dish transforms any meal into a celebration with its vibrant flavors and comforting creaminess. Perfect for busy weeknights or impressing guests, it’s quick to prepare and easy to customize with your favorite veggies or proteins.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 8 oz pasta (fettuccine or penne)
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- Zest and juice of 1 lemon
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat until shimmering. Cook chicken for 5-7 minutes on each side until golden brown and cooked through. Remove from skillet and let rest.
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in chicken broth and bring to a simmer.
- Stir in heavy cream along with lemon juice and zest, allowing it to simmer gently for 3-5 minutes until slightly thickened.
- Cook pasta according to package instructions until al dente. Drain and add directly to the skillet with sliced chicken. Toss everything together until coated with sauce.
- Sprinkle freshly grated Parmesan cheese over the top, stirring until melted into the sauce. Serve immediately with extra lemon wedges if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 620
- Sugar: 2g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg
Keywords: For a lighter option, substitute heavy cream with half-and-half or coconut milk. Add seasonal vegetables like spinach or asparagus for extra nutrition. Store leftovers in an airtight container in the refrigerator for up to three days; reheat gently on the stovetop.