Description
A bright, zesty, and creamy lemon chicken pasta dish that comes together in just 30 minutes, perfect for busy weeknights and loved by the whole family.
Ingredients
- 1 pound (450g) boneless, skinless chicken breasts
- 2 tablespoons (30ml) extra virgin olive oil
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 cup (240ml) heavy cream
- 1 cup (240ml) low-sodium chicken broth
- Fresh lemon juice from 1 large lemon (about 3 tablespoons)
- Lemon zest from 1 lemon
- ½ cup (50g) freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- 12 ounces (340g) penne pasta
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Slice the chicken breasts into 1-inch thick pieces. Mince the garlic, zest and juice the lemon, and grate the Parmesan cheese.
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente, about 8-10 minutes. Reserve 1 cup of pasta cooking water before draining.
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces in a single layer, season with salt, pepper, and half the Italian seasoning. Cook without moving for 3 minutes, then flip and cook another 2-3 minutes until golden and cooked through. Remove chicken and set aside.
- Reduce heat to medium and add 1 tablespoon olive oil to the skillet. Sauté minced garlic and red pepper flakes for about 30 seconds until fragrant.
- Pour in chicken broth and scrape up browned bits from the pan. Let simmer for 2 minutes.
- Stir in heavy cream, lemon juice, and lemon zest. Cook gently for 3-4 minutes until sauce thickens slightly. Add reserved pasta water a splash at a time if sauce is too thick.
- Remove skillet from heat and gradually stir in grated Parmesan cheese until sauce is glossy and smooth. Add more pasta water if needed to loosen sauce.
- Return chicken to skillet, add drained pasta, and toss to coat evenly. Adjust seasoning with salt, pepper, and remaining Italian seasoning.
- Serve immediately garnished with chopped fresh parsley and extra Parmesan. Drizzle with olive oil if desired.
Notes
[‘Save pasta water to help the sauce cling to the pasta.’, ‘Do not rush searing the chicken to develop a golden crust.’, ‘Use fresh lemon juice and zest for best flavor.’, ‘Add cream and cheese over moderate heat to avoid grainy sauce.’, ‘Grate Parmesan fresh for better melting and flavor.’, ‘Cook pasta al dente as it will continue to cook in the sauce.’, ‘For a richer finish, stir in a tablespoon of cold butter at the end.’, ‘Reheat leftovers gently with a splash of milk or broth to restore creaminess.’, ‘This dish does not freeze well due to cream sauce separation.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 430
- Sugar: 3
- Sodium: 420
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 38
- Fiber: 2
- Protein: 28
Keywords: lemon chicken pasta, creamy pasta, quick dinner, one-pan sauce, weeknight meal, easy chicken recipe, lemon pasta