Creamy Lemon Chicken Pasta Recipe
Introduction
This Creamy Lemon Chicken Pasta is a delightful blend of rich, tangy flavors paired with tender chicken and perfectly cooked pasta. It’s a comforting yet bright dish that’s easy to prepare and sure to impress your family or guests.
Ingredients
- 350 g pasta of choice
- 1 tsp sea salt flakes
- ¼ tsp black pepper
- 1 tsp sweet paprika
- 1 tsp Italian seasoning
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp water
- 40 g unsalted butter
- 1 tbsp minced garlic
- 2 tbsp flour
- 1 cup chicken stock
- 2 cups heavy cream
- 4 tbsp fresh lemon juice
- 1 cup freshly grated parmesan
- Lemon wedges, to serve
- Fresh parsley, to serve
Instructions
- Step 1: Cook the pasta in salted boiling water until it is 1–2 minutes shy of al dente. Drain and set aside.
- Step 2: Mix the sea salt, black pepper, paprika, and Italian seasoning together. Season the chicken breasts evenly on both sides with this mixture.
- Step 3: Heat olive oil in a large pan over medium heat. Cook the chicken breasts for 2–3 minutes on each side, or until cooked through. Remove from the pan and set aside.
- Step 4: Add water to the same pan, then melt the butter. Stir in minced garlic and cook briefly until fragrant.
- Step 5: Sprinkle in the flour and stir continuously to form a smooth paste. Gradually pour in the chicken stock and cream, stirring and simmering until the sauce thickens.
- Step 6: Slice the cooked chicken into thin strips.
- Step 7: Remove the pan from heat. Whisk in the fresh lemon juice and grated parmesan until combined. Add the cooked pasta and toss to coat thoroughly with the sauce.
- Step 8: Serve the pasta topped with sliced chicken, fresh parsley, and lemon wedges for squeezing over.
Tips & Variations
- Use chicken thighs instead of breasts for a juicier result.
- Try adding sautéed mushrooms or spinach for extra flavor and texture.
- For a lighter version, substitute half the cream with milk.
- Freshly grated parmesan enhances the creaminess and depth of flavor—avoid pre-grated cheese if possible.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of cream or milk if the sauce thickens too much. Avoid microwaving to prevent the sauce from breaking.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
Yes, but make sure to thaw the chicken completely before seasoning and cooking to ensure even cooking and safety.
What pasta type works best for this dish?
Fettuccine, linguine, or penne work well as they hold the creamy sauce nicely, but feel free to use your favorite pasta shape.
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Creamy Lemon Chicken Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Creamy Lemon Chicken Pasta combines tender, seasoned chicken breasts with a luscious lemon-infused cream sauce tossed with perfectly cooked pasta. The dish harmonizes zesty lemon juice, garlic, parmesan, and Italian herbs for a comforting yet bright meal that’s quick and easy to prepare on the stovetop.
Ingredients
Pasta
- 350 g pasta of choice
- 1 tsp sea salt flakes (for pasta water)
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 1 tsp sea salt flakes
- ¼ tsp black pepper
- 1 tsp sweet paprika
- 1 tsp Italian seasoning
Sauce
- 2 tbsp olive oil
- 2 tbsp water
- 40 g unsalted butter
- 1 tbsp minced garlic
- 2 tbsp flour
- 1 cup chicken stock
- 2 cups heavy cream
- 4 tbsp fresh lemon juice
- 1 cup freshly grated parmesan
To Serve
- Lemon wedges
- Fresh parsley
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta until it is 1–2 minutes shy of al dente. Drain the pasta and set it aside while you prepare the rest of the dish.
- Season Chicken: In a small bowl, mix together the sea salt flakes, black pepper, sweet paprika, and Italian seasoning. Pat the chicken breasts dry and coat them evenly with this seasoning blend on both sides.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 2–3 minutes per side, or until fully cooked through and nicely browned. Remove the chicken from the pan and set aside to rest.
- Prepare Sauce Base: Add 2 tablespoons of water to the same pan to deglaze it slightly. Melt the butter in the pan, then add the minced garlic. Cook the garlic briefly until fragrant but not browned, about 30 seconds.
- Make Roux and Simmer: Stir in the flour to create a paste and cook for 1 minute, stirring constantly. Gradually pour in the chicken stock and heavy cream while stirring, allowing the mixture to simmer gently until it thickens into a creamy sauce.
- Slice Chicken: Slice the cooked chicken breasts into strips to prepare for plating.
- Finish Sauce and Combine: Remove the pan from heat and whisk in the fresh lemon juice and grated parmesan cheese until the sauce is smooth and well combined. Add the cooked pasta to the pan and toss thoroughly to coat the pasta in the creamy lemon sauce.
- Serve: Plate the pasta and top with the sliced chicken strips. Garnish with fresh parsley and lemon wedges for an extra burst of brightness before serving.
Notes
- To avoid overcooking, remove pasta from heat just before it reaches al dente as it will cook slightly in the sauce.
- Adjust lemon juice to taste if you prefer a more or less tangy sauce.
- Use freshly grated parmesan for best flavor and smoother melting.
- Leftover sauce can be refrigerated for up to 2 days; reheat gently to prevent curdling.
- Substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: creamy lemon chicken pasta, lemon chicken pasta, creamy chicken pasta, easy pasta recipes, weeknight dinner, Italian pasta dishes, lemon cream sauce, parmesan pasta
