Description
A bright and flavorful Lemon Chicken Pasta combining tender chicken breasts with a zesty lemon sauce, tossed with perfectly cooked pasta and finished with Parmesan cheese and fresh herbs. This dish strikes a perfect balance between light citrus notes and savory richness, making it an easy yet elegant meal for any night of the week.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
For the Pasta and Sauce:
- 8 ounces penne or linguine pasta
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1/2 cup freshly squeezed lemon juice (about 2 lemons)
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus extra for garnish
- 1 teaspoon lemon zest
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the chicken: Season the chicken breasts evenly with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden brown and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and let it rest before slicing.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Make the lemon sauce: In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the chicken broth and lemon juice, bringing the soup to a simmer. Let it reduce for 3-4 minutes to concentrate the flavors.
- Add cream and cheese: Stir in the heavy cream and Parmesan cheese, stirring constantly until the cheese melts and the sauce slightly thickens. If the sauce is too thick, adjust the consistency with reserved pasta water a little at a time.
- Combine pasta and sauce: Toss the cooked pasta back into the skillet with the sauce, mixing well to coat evenly. Add lemon zest and chopped parsley, and season with salt and pepper to taste.
- Serve with chicken: Slice the rested chicken breasts into strips and arrange over the pasta. Garnish with extra Parmesan and parsley, and serve immediately for a bright, creamy, and satisfying dish.
Notes
- For a lighter version, substitute heavy cream with half-and-half or Greek yogurt.
- Add a pinch of red pepper flakes for a spicy kick.
- You can use any pasta shape you prefer; fettuccine or spaghetti work well too.
- Make sure to not overcook the chicken to keep it juicy and tender.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
