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
Scale
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
