Description
This Lemon Chicken Pasta is a fresh and creamy dish combining tender chicken strips, zesty lemon, and a rich Parmesan sauce tossed with perfectly cooked pasta. It’s a quick and flavorful meal ideal for a comforting dinner.
Ingredients
Scale
Pasta and Protein
- 8 oz (225g) pasta of choice (e.g., fettuccine or spaghetti)
- 2 boneless, skinless chicken breasts, sliced into strips
Seasonings and Sauces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- Zest of 1 lemon
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
Garnish
- Fresh parsley, chopped, for garnish
- Lemon slices, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Prepare the Chicken: In a large skillet over medium heat, add olive oil. Season the chicken strips with salt, pepper, and Italian seasoning.
- Cook the Chicken: Cook the chicken in the skillet until golden brown and cooked through, about 5-7 minutes per side. Remove from skillet and set aside.
- Sauté the Garlic: In the same skillet, add minced garlic and cook until fragrant, about 1 minute.
- Make the Sauce: Add heavy cream, chicken broth, lemon juice, and lemon zest to the skillet. Stir well and bring to a simmer.
- Add Parmesan Cheese: Reduce heat to low and gradually stir in Parmesan cheese until fully melted and the sauce is smooth.
- Incorporate Butter: Stir in butter until melted and incorporated into the sauce.
- Toss Pasta and Chicken: Add the cooked pasta and chicken back into the skillet with the sauce. Toss until well coated.
- Garnish and Serve: Serve immediately with chopped parsley and lemon slices for garnish.
Notes
- You can substitute heavy cream with half-and-half or a lighter cream option for a lighter sauce.
- Use gluten-free pasta if you want to make this dish gluten-free.
- For extra flavor, add a pinch of red pepper flakes while cooking the garlic.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid curdling the sauce.
