Creamy Lemon Chicken Pasta
This creamy lemon chicken pasta comes together in just 20 minutes with juicy seared chicken, a silky lemon-Parmesan sauce, and perfectly cooked pasta. It's bright, rich, and incredibly satisfying.
Equipment
- Large Skillet
- Pot for pasta
- Strainer
- Tongs
Ingredients
Chicken and Pasta
- 2 boneless skinless chicken breasts sliced in half horizontally
- 8 oz pasta fettuccine, linguine, or penne
- 1 tbsp olive oil for searing
- salt and pepper to season chicken
Sauce
- 2 tbsp butter
- 3 cloves garlic minced
- 1 cup chicken broth
- 2 tbsp lemon juice fresh
- 1 lemon zest
- 1 cup heavy cream room temperature
- 0.5 cup Parmesan cheese freshly grated
Finishing Touches
- reserved pasta water as needed
- fresh parsley chopped, for garnish
- extra Parmesan cheese for serving
Instructions
- Bring a pot of salted water to a boil. Cook the pasta until al dente, reserve 1/2 cup of the pasta water, then drain.
- Pat chicken dry and season with salt and pepper. Heat olive oil in a skillet over medium heat. Sear chicken for 4 to 5 minutes per side until golden and cooked through. Transfer to a plate and let rest.
- In the same skillet, reduce heat to medium-low. Melt butter and sauté garlic for 30 seconds. Pour in lemon juice and chicken broth, scraping up any browned bits. Simmer for 2 to 3 minutes.
- Lower the heat to low. Stir in heavy cream and Parmesan cheese until smooth. Turn off the heat and add lemon zest. Avoid boiling after adding cream.
- Add pasta and sliced chicken to the skillet. Toss to coat. Add pasta water a little at a time to loosen the sauce if needed. Garnish with parsley and extra Parmesan. Serve immediately.
Notes
Use full-fat cream to prevent curdling. Always add lemon juice off the heat. Customize with spinach or herbs if desired.