Lemon Chicken Pasta is a bright and flavorful dish that’s sure to make your taste buds dance! With tender chicken, zesty lemon, and pasta, it feels light and refreshing.
The best part? It comes together in no time! I love how the tangy lemon makes everything taste amazing. Perfect for a quick dinner when you’re short on time!
Key Ingredients & Substitutions
Pasta: I suggest using fettuccine or linguine, but you can use any pasta you like! Penne or even spaghetti will work. Just be sure to adjust the cooking time according to package instructions.
Chicken: Boneless, skinless chicken breasts are great for this dish because they cook quickly. You can substitute with thighs for more flavor or use rotisserie chicken for an even faster option.
Heavy Cream: This gives the sauce its creamy texture. If you’re looking to lighten it up, consider using half-and-half or whole milk. For a dairy-free option, coconut milk can be a nice switch, but it will give a different flavor.
Parmesan Cheese: Freshly grated is best for flavor. If you don’t have it, Pecorino Romano or even nutritional yeast for a vegan option can work wonderfully!
Lemon: The zest and juice bring brightness to the dish. If you’re out of lemons, a splash of vinegar can provide a similar acidity, but it’ll change the flavor profile a bit.
How Do I Get That Perfectly Cooked Chicken?
Cooking the chicken to perfection is key to this recipe. You want juicy, flavorful chicken, not dry. Here’s how to do it right:
- Make sure the skillet is hot when you add the chicken to sear it well. This helps create that nice crust.
- Cook for about 5-6 minutes on each side, but don’t rush! If it’s browning too quickly, reduce the heat slightly.
- Always let the chicken rest after cooking. This keeps the juices locked in. After a few minutes, slice it against the grain for tender pieces.
By following these tips, your chicken will be both tasty and perfectly cooked every time!
How to Make Lemon Chicken Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz fettuccine or linguine pasta
For the Chicken:
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs (or oregano/basil mix)
- 2 tablespoons olive oil
For the Sauce:
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Zest of 1 lemon
- Juice of 1 lemon
- 2 tablespoons unsalted butter
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- Lemon slices, for garnish (optional)
How Much Time Will You Need?
This Lemon Chicken Pasta takes about 30 minutes in total. You’ll spend about 10 minutes prepping and cooking the chicken, while the sauce and pasta come together in the last 20 minutes. It’s quick, easy, and absolutely delicious!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the fettuccine or linguine and cook according to package instructions until it’s al dente (cooked but still firm). Drain the pasta and set it aside.
2. Season the Chicken:
While your pasta is cooking, take the chicken breasts and season them evenly with salt, pepper, garlic powder, and the dried Italian herbs. Make sure to coat them well for great flavor.
3. Sear the Chicken:
In a large skillet, heat the olive oil over medium-high heat. When it’s hot, carefully add the seasoned chicken breasts. Cook for about 5-6 minutes on each side until they are golden brown and cooked through. They should register at least 165°F (75°C) internally. Once done, remove the chicken from the pan and let it rest for a few minutes before slicing it into strips.
4. Make the Sauce:
In the same skillet, lower the heat to medium and add the minced garlic. Sauté it for about 30 seconds to a minute, just until you can smell that delicious garlic aroma. Next, pour in the chicken broth and heavy cream, stirring to combine while scraping any browned bits off the bottom of the pan for extra flavor.
5. Add Lemon and Cheese:
Now, stir in the grated Parmesan cheese, lemon zest, and lemon juice. Let the sauce gently simmer for 3-5 minutes to thicken slightly. If it seems too thick, you can add a splash of chicken broth to reach your desired consistency.
6. Final Touches:
Reduce the heat to low and stir in the butter and chopped parsley. Give it a good taste, and add more salt and pepper if you think it needs it. Then, toss in the drained pasta, mixing well to coat it in that creamy lemon sauce.
7. Serve It Up:
Once everything is nicely combined, plate your pasta and top it with the sliced grilled chicken. For a final touch, garnish with more chopped parsley and lemon slices if you’d like. Serve immediately and enjoy your delightful Lemon Chicken Pasta!
This dish perfectly balances the smoky grilled chicken with a velvety lemon-infused sauce and tender pasta—just like the photo shows! Enjoy!
Can I Use a Different Type of Pasta?
Absolutely! While fettuccine or linguine works great, feel free to substitute with any pasta shape you like, such as penne, spaghetti, or farfalle. Just be sure to adjust the cooking time based on the package instructions.
How Do I Make This Recipe Gluten-Free?
To make Lemon Chicken Pasta gluten-free, simply use gluten-free pasta. There are many options available made from rice, quinoa, or legumes. The cooking method remains the same, but be sure to check the package for specific cooking times.
Can I Prepare the Chicken Ahead of Time?
Yes! You can cook the chicken in advance and store it in the fridge for up to 3 days. Just reheat it gently in the microwave or a skillet before serving it on top of the pasta to keep it juicy.
How Should I Store Leftovers?
Store any leftover Lemon Chicken Pasta in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of cream or broth to keep the sauce creamy.