Creamy Lemon Chicken Pasta Recipe
Introduction
This creamy lemon chicken pasta combines tender chicken breasts with a luscious, tangy sauce that clings to your favorite pasta. It’s a comforting dish perfect for a weeknight dinner or a special meal that comes together quickly and easily.
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 water until it is 1 to 2 minutes shy of al dente. Drain and set aside.
- Step 2: In a small bowl, mix together the sea salt, black pepper, sweet paprika, and Italian seasoning. Season the chicken breasts on both sides with this mixture.
- Step 3: Heat the olive oil in a large pan over medium heat. Cook the chicken for 2 to 3 minutes per side until fully cooked through. Remove the chicken from the pan and set aside.
- Step 4: Add the water to the pan and stir to loosen any browned bits. Melt the butter in the pan, then add the minced garlic and cook briefly until fragrant.
- Step 5: Sprinkle in the flour and stir it into the butter and garlic mixture to form a paste. Slowly pour in the chicken stock and heavy cream while stirring, then simmer the sauce until it thickens.
- Step 6: Slice the cooked chicken into strips.
- Step 7: Remove the pan from heat. Whisk in the fresh lemon juice and grated parmesan until combined.
- Step 8: Add the drained pasta to the sauce and toss well to coat thoroughly.
- Step 9: Serve the pasta topped with the sliced chicken, fresh parsley, and lemon wedges on the side.
Tips & Variations
- For extra flavor, marinate the chicken in lemon juice and herbs for 30 minutes before cooking.
- Use gluten-free flour or pasta to make this dish gluten-free.
- Add a handful of baby spinach to the sauce at the end for a fresh green boost.
- Substitute parmesan with pecorino for a sharper cheese flavor.
Storage
Store leftover pasta and chicken 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 water to loosen the sauce as needed. Avoid microwaving directly to keep the sauce creamy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used and will add a richer flavor and juiciness to the dish. Adjust cooking time as needed until fully cooked.
Is it possible to make this dish dairy-free?
Yes, substitute the butter with a dairy-free alternative and use coconut cream or another plant-based cream instead of heavy cream. Use a dairy-free parmesan substitute or nutritional yeast for the cheese flavor.
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Creamy Lemon Chicken Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Creamy Lemon Chicken Pasta recipe combines tender, seasoned chicken breasts with a luscious, tangy lemon-infused cream sauce tossed with perfectly cooked pasta. Enhanced with garlic, parmesan, and fresh parsley, this dish is a delightful balance of rich and refreshing flavors perfect for an indulgent yet easy dinner.
Ingredients
For the Pasta and Chicken
- 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
For the Sauce
- 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 the Pasta: Bring a pot of salted water to a boil and cook the pasta until it is 1–2 minutes before al dente. Drain the pasta and set it aside while preparing the rest of the dish.
- Season the Chicken: In a small bowl, mix the sea salt flakes, black pepper, sweet paprika, and Italian seasoning. Use this mixture to season both sides of the chicken breasts evenly.
- Cook the Chicken: Heat the olive oil in a large pan over medium heat. Add the chicken breasts and cook for 2–3 minutes on each side until fully cooked and golden brown. Remove the chicken from the pan and set aside to rest.
- Make the Sauce Base: Add 2 tablespoons of water to the pan to deglaze it, scraping up any browned bits. Then melt the butter in the pan. Stir in the minced garlic and cook briefly until fragrant, about 30 seconds.
- Thicken the Sauce: Sprinkle the flour into the pan and stir well to form a roux paste. Slowly pour in the chicken stock and heavy cream, whisking constantly to avoid lumps. Bring the sauce to a gentle simmer and cook until it thickens smoothly.
- Slice the Chicken: While the sauce is simmering, slice the rested chicken breasts into thin strips.
- Finish the 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 well to ensure every strand is coated.
- Serve: Plate the pasta topped with the sliced chicken. Garnish with fresh parsley and serve with lemon wedges on the side for extra zing.
Notes
- Use pasta of your choice; fettuccine or penne work well for this recipe.
- Adjust lemon juice to taste if you prefer a more or less tangy sauce.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Make sure not to overcook the pasta as it will continue to soften when mixed with the sauce.
- Freshly grated parmesan melts best and adds the creamiest texture to the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: lemon chicken pasta, creamy pasta recipe, easy chicken dinner, Italian pasta dishes, weeknight dinner
