Creamy Lemon Chicken Pasta Recipe
Introduction
Creamy Lemon Chicken Pasta is a delightful dish that combines tender chicken, tangy lemon, and a rich, velvety sauce. It’s perfect for a comforting weeknight dinner or a special occasion with family and friends.
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 pasta in salted water until 1–2 minutes before al dente. Drain and set aside.
- Step 2: Mix salt, pepper, paprika, and Italian seasoning. Season chicken on both sides evenly.
- Step 3: Heat olive oil in a large pan over medium heat. Cook chicken breasts for 2–3 minutes per side until cooked through. Remove from pan and set aside.
- Step 4: Add water to the pan, then melt butter. Stir in minced garlic and cook briefly until fragrant, about 30 seconds.
- Step 5: Sprinkle in flour and stir constantly to form a paste. Slowly pour in chicken stock and heavy cream while stirring, then simmer until the sauce thickens.
- Step 6: Slice the cooked chicken into strips.
- Step 7: Remove the pan from heat. Whisk in fresh lemon juice and grated parmesan, then add the drained pasta and toss well to coat in the sauce.
- Step 8: Serve the pasta topped with the sliced chicken, fresh parsley, and lemon wedges for extra zest.
Tips & Variations
- Use chicken thighs for a juicier, more flavorful option.
- Add spinach or peas to the pasta for added color and nutrition.
- Swap heavy cream for half-and-half for a lighter sauce, though it will be less rich.
- Grate extra parmesan on top for a cheesier finish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or water to loosen the sauce if it thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken breasts for this recipe?
Yes, but make sure to fully thaw the chicken before cooking to ensure even cooking and the best texture.
What pasta works best with this creamy lemon sauce?
Medium or long pasta shapes like penne, fettuccine, or spaghetti work well, as they hold the sauce nicely and complement the chicken slices.
Print
Creamy Lemon Chicken Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Creamy Lemon Chicken Pasta is a luscious and comforting dish combining tender, seasoned chicken breasts with al dente pasta enveloped in a rich lemon-infused cream sauce. This recipe balances bright citrus flavors with savory Parmesan and Italian herbs, creating a perfect weeknight meal that’s both flavorful and satisfying.
Ingredients
Scale
Pasta and Seasoning
- 350 g pasta of choice
- 1 tsp sea salt flakes
- ¼ tsp black pepper
- 1 tsp sweet paprika
- 1 tsp Italian seasoning
Chicken
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp water
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 cheese
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 just 1–2 minutes shy of al dente. Drain the pasta thoroughly and set it aside for later use.
- Season Chicken: In a small bowl, mix the sea salt flakes, black pepper, sweet paprika, and Italian seasoning. Rub this seasoning blend evenly onto both sides of the chicken breasts to infuse flavor.
- Cook Chicken: Heat olive oil in a large pan over medium heat. Add the seasoned chicken breasts and cook for about 2–3 minutes per side, or until cooked through and no longer pink inside. Remove the chicken from the pan and set it aside.
- Prepare Sauce Base: Pour 2 tablespoons of water into the pan to deglaze it, scraping up any browned bits from the chicken. Add the unsalted butter and melt it over medium heat. Stir in the minced garlic and cook just until fragrant, about 1 minute.
- Make Roux and Add Liquids: Sprinkle the flour into the pan and stir continuously to form a paste (roux). Slowly pour in the chicken stock and heavy cream while stirring constantly to avoid lumps. Let the sauce simmer gently until it thickens to a creamy consistency.
- Slice Chicken: While the sauce thickens, slice the cooked chicken breasts into strips for easy serving and mixing with the pasta.
- Combine and Finish: Remove the pan from heat. Whisk in the fresh lemon juice and freshly grated Parmesan cheese until the sauce is smooth and creamy. Add the cooked pasta to the pan and toss everything together carefully to coat the pasta evenly with the sauce.
- Serve: Plate the pasta mixture and top it with the sliced chicken strips. Garnish with fresh parsley and lemon wedges for added freshness and presentation. Serve immediately while warm.
Notes
- Use any pasta shape you prefer; fettuccine, penne, or linguine work well with creamy sauces.
- For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and cream, though the sauce will be less thick.
- Ensure not to overcook the pasta to keep it tender but firm (al dente).
- Freshly grated Parmesan cheese melts best and adds superior flavor compared to pre-grated varieties.
- If you like more tang, increase lemon juice slightly but taste as you go to balance flavors.
- Fresh parsley adds a nice herbal note and bright color but can be omitted if unavailable.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Keywords: creamy lemon chicken pasta, chicken pasta recipe, lemon cream sauce, easy dinner, Italian pasta dish, weeknight chicken dinner
