Creamy Lemon Chicken Pasta Recipe
This Creamy Lemon Chicken Pasta is a delightful fusion of zesty lemon, tender chicken, and a rich, creamy sauce tossed with perfectly cooked pasta. It offers a comforting yet refreshing meal that’s quick and easy to prepare, making it perfect for weeknight dinners or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Pasta
- 350 g pasta of choice
- 1 tsp sea salt flakes
Seasoning
- ¼ tsp black pepper
- 1 tsp sweet paprika
- 1 tsp Italian seasoning
Chicken
- 2 boneless, skinless chicken breasts
Sauce & Cooking
- 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 to 2 minutes shy of al dente. Drain the pasta and set it aside, keeping it warm for later.
- Season Chicken: In a small bowl, combine the sea salt flakes, black pepper, sweet paprika, and Italian seasoning. Rub this spice mixture evenly over both sides of the chicken breasts.
- Cook Chicken: Heat olive oil in a large pan over medium heat. Add the seasoned chicken breasts and cook for 2 to 3 minutes on each side or until fully cooked and no longer pink inside. Remove the chicken from the pan and set aside to rest.
- Prepare Sauce Base: Add water to the same pan to deglaze, loosening any browned bits. Melt the butter in the pan, then stir in the minced garlic and sauté briefly until fragrant but not browned.
- Make Roux and Thicken Sauce: Sprinkle in the flour and stir continuously to form a paste (roux). Slowly pour in the chicken stock and heavy cream while stirring to avoid lumps. Allow the sauce to simmer gently until it thickens enough to coat the back of a spoon.
- Slice Chicken: While the sauce simmers, slice the cooked chicken breasts into thin strips for easier combining with the pasta.
- Finish Sauce and Combine: Remove the pan from heat. Whisk in the fresh lemon juice and freshly grated Parmesan cheese until the sauce is creamy and smooth. Add the cooked pasta to the sauce and toss thoroughly to coat each piece evenly.
- Serve: Plate the pasta and top it with the sliced chicken strips. Garnish with fresh parsley and lemon wedges for an extra burst of flavor and color. Serve immediately while hot.
Notes
- Use your favorite pasta type; fettuccine, penne, or spaghetti work well.
- For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and cream.
- Make sure not to overcook the pasta; slightly undercooking allows it to absorb the sauce better.
- Freshly grated Parmesan yields the best flavor and texture in the sauce.
- Adjust lemon juice quantity depending on how tangy you prefer the dish.
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