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Creamy Lemon Chicken Pasta Recipe

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4.4 from 88 reviews

This Creamy Lemon Chicken Pasta is a vibrant and comforting dish featuring tender lemon-herb chicken served over pasta coated in a luscious, silky lemon cream sauce. The recipe balances zesty lemon flavors with aromatic herbs and Parmesan cheese, perfect for a delightful weeknight dinner or special occasion meal.

Ingredients

Lemon-Herb Chicken

  • 1 lb. boneless, skinless chicken breasts, thinly sliced into cutlets
  • 2 Tbsp. extra-virgin olive oil
  • 2 tsp. lemon zest
  • 2 tsp. dried oregano
  • 1 1/2 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 3/4 tsp. kosher salt
  • 3/4 tsp. black pepper

Creamy Lemon Pasta

  • 1 lb. pasta of choice (bucatini, spaghetti, pappardelle, or fettuccine recommended)
  • 1 Tbsp. butter
  • 1 1/2 cups finely chopped yellow onion
  • 6 garlic cloves, minced
  • 1 cup heavy cream
  • 3/4 cup chicken broth
  • 3/4 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/3 cup finely chopped fresh parsley (plus more for garnish)
  • 1/3 cup grated Parmigiano Reggiano cheese (plus more for garnish)
  • 1 Tbsp. lemon zest plus 3 Tbsp. fresh lemon juice

Instructions

  1. Boil Pasta: Bring a large pot of generously salted water to a boil. Cook pasta just shy of al dente, reserving 1 cup of pasta cooking water before draining.
  2. Prepare Chicken: In a bowl, toss thinly sliced chicken breasts with olive oil, lemon zest, dried oregano, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper to coat thoroughly on both sides.
  3. Cook Chicken: Heat a large high-sided skillet or sauté pan over medium heat. Arrange the seasoned chicken in the pan and cook until nicely golden and internal temperature reaches 165ºF, about 7 to 10 minutes depending on thickness. Transfer to a plate and cover to keep warm.
  4. Cook Onions and Garlic: Using the same pan without wiping it clean, melt butter over medium heat. Add finely chopped yellow onions and cook until softened, about 4 to 5 minutes. Add minced garlic and cook 1 to 2 minutes until fragrant.
  5. Prepare Sauce: Pour in heavy cream, chicken broth, kosher salt, and black pepper. Bring to a simmer and cook uncovered until slightly thickened, about 5 to 6 minutes.
  6. Finish Sauce: Stir in finely chopped parsley, grated Parmigiano Reggiano cheese, lemon zest, and fresh lemon juice to the sauce mixture.
  7. Toss Pasta in Sauce: Add the cooked pasta back into the pan with the sauce along with 1/2 cup reserved pasta water. Increase heat to medium-high and toss vigorously with tongs, cooking and tossing constantly until pasta is coated with thick, glossy sauce, about 2 minutes. If sauce seems too thick, add more reserved pasta water as needed.
  8. Serve: Thinly slice the cooked chicken and place on top of the creamy lemon pasta. Garnish with additional chopped fresh parsley, grated Parmesan cheese, cracked black pepper, and a squeeze of fresh lemon juice.

Notes

  • If adding vegetables, stir them into the sauce right after adding parsley, Parmesan, and lemon.
  • To store leftovers, place in an airtight container in the refrigerator for up to 3 days.
  • To reheat, gently warm pasta in a skillet over medium heat, adding a splash of broth to rehydrate and thin the sauce as needed. Toss frequently and finish with a squeeze of fresh lemon.

Find it online: https://deliciousyum.com/creamy-lemon-chicken-pasta-recipe/