Description
Creamy Lemon Chicken Pasta is a quick and flavorful dish that combines tender chicken, bright lemon, and a rich Parmesan cream sauce for a satisfying weeknight meal.
Ingredients
12 oz pasta (penne, fettuccine, or rotini)
2 tablespoons olive oil or butter
1 lb boneless skinless chicken breasts, sliced
3 cloves garlic, minced
1 cup heavy cream (or half-and-half for lighter option)
1/2 cup chicken broth
1/2 cup grated Parmesan cheese (or dairy-free alternative)
Juice and zest of 1 lemon
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley, for garnish
Optional: red pepper flakes for a hint of heat
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Heat olive oil or butter in a large skillet over medium heat.
- Season the chicken with salt and pepper, then cook for 5–7 minutes until golden and fully cooked. Remove from the skillet and set aside.
- In the same skillet, sauté the minced garlic for about 1 minute until fragrant.
- Add chicken broth and cream, and bring to a gentle simmer.
- Stir in lemon juice, zest, and Parmesan cheese until the sauce is smooth.
- Return the chicken and pasta to the skillet and toss to coat in the sauce. Heat through.
- Garnish with chopped parsley and optional red pepper flakes. Serve warm.
Notes
Use half-and-half or Greek yogurt for a lighter version.
Swap chicken with mushrooms or chickpeas for a vegetarian option.
Use gluten-free pasta to make it gluten-free.
Add spinach or peas for extra greens.
Pecorino Romano can replace Parmesan for a nuttier flavor.
Store leftovers in the fridge up to 3 days; add a splash of milk or broth when reheating.
Do not freeze as the cream sauce may separate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg