This Lemon Garlic Chicken Pasta is a fresh and tasty dish that’s so easy to whip up! Juicy chicken pieces are tossed with garlic, zesty lemon, and pasta for a delightful meal.
Every bite is bursting with flavor, and it makes dinner feel special without much fuss. I love serving it with a sprinkle of parmesan on top—totally cozy and delicious!
Key Ingredients & Substitutions
Pasta: Fettuccine or linguine works best here, but any pasta shape you like will do! Penne or spaghetti are great alternatives if you can’t find them. Just keep an eye on the cooking time, as it may vary.
Chicken: Boneless, skinless chicken breasts are perfect for this dish. If you’re looking for alternatives, you can use thighs for a juicier option or even shrimp for a lighter twist. Tofu is a great substitute for a vegetarian dish.
Olive Oil: This adds a wonderful flavor to the dish, but you can use canola or avocado oil if you have a sensitivity to olive oil. Both will work well without altering the taste much.
Heavy Cream: If you’re trying to lighten things up, half-and-half or a plant-based cream can be used instead. Just note that this may affect the sauce’s thickness.
Parmesan Cheese: Freshly grated is always better, but if you need a substitute, try Pecorino Romano for a bit more bite, or nutritional yeast for a dairy-free option.
How Can I Make Sure My Garlic Doesn’t Burn?
Burnt garlic can ruin the flavor of your dish, so it’s important to sauté it carefully. Start off medium-high, and once you add garlic, lower the heat to medium. Stir constantly for about a minute until it’s fragrant. If it starts to brown too quickly, your heat is too high!
- Always have your ingredients ready to go so there’s no delay after adding garlic.
- If you accidentally burn it, start over with fresh garlic, as it’s not salvageable.
How Do I Create a Creamy Sauce Without Curdling?
To keep the cream smooth, add it to the pan when you lower the heat. Stir continuously and avoid boiling it fiercely. Incorporating the cheese while the cream is simmering helps create a silky sauce. Gradually add reserved pasta water to adjust the sauce’s consistency.
- Keep the cream at a gentle simmer – a raging boil can cause it to separate.
- Adding the cheese gradually while stirring helps achieve a creamy consistency.
With these tips and insights, your Lemon Garlic Chicken Pasta will be a breeze to make and delightfully delicious! Enjoy your cooking!
How to Make Lemon Garlic Chicken Pasta
Ingredients You’ll Need:
For The Pasta:
- 8 oz (225g) fettuccine or linguine pasta
For The Chicken:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
For The Sauce:
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus extra for garnish
- 1 lemon (zested and juiced)
For Garnish:
- ¼ cup fresh parsley, chopped (plus extra for garnish)
- Lemon slices, for garnish
How Much Time Will You Need?
This delicious Lemon Garlic Chicken Pasta can be ready in about 30 minutes. You’ll spend around 10 minutes preparing ingredients and cooking the pasta while another 20 minutes cooking the chicken and making the sauce. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the fettuccine or linguine according to the package instructions until it’s al dente. This usually takes around 8-10 minutes. Before draining, reserve about 1 cup of the pasta water, then drain the rest and set the pasta aside.
2. Cook the Chicken:
While the pasta is cooking, heat 2 tablespoons of olive oil in a large pan over medium-high heat. Season the chicken pieces with salt and pepper. Add them to the pan and cook until they are golden brown and cooked through, about 5-7 minutes. Once done, remove the chicken from the pan and set it aside. Don’t worry if there are little brown bits left in the pan—they’ll add flavor!
3. Sauté the Garlic:
In the same pan, add the remaining tablespoon of olive oil. Once it’s hot, add the minced garlic and sauté for about 1 minute or until it becomes fragrant. Be careful not to burn it, as burnt garlic can taste bitter.
4. Make the Cream Sauce:
Lower the heat to medium. Pour in the heavy cream and bring it to a gentle simmer. Avoid boiling it vigorously. Stir in the grated Parmesan cheese, lemon zest, and lemon juice. Keep mixing until the cheese melts and the sauce thickens slightly.
5. Combine Everything:
Add the cooked chicken back to the pan along with the drained pasta. Toss everything together so that the pasta and chicken get evenly coated with that delicious sauce. If the sauce seems too thick, gradually add reserved pasta water until you reach your desired consistency.
6. Final Touches:
Stir in the chopped parsley and adjust the seasoning with more salt and pepper if needed. Keep in mind that the Parmesan cheese is salty, so taste before adding more salt!
7. Serve and Enjoy:
Serve the pasta in bowls, garnishing with extra Parmesan cheese, fresh parsley, and lemon slices on top. Enjoy your fresh and flavorful Lemon Garlic Chicken Pasta!
Can I Use Whole Wheat Pasta Instead of Regular Pasta?
Absolutely! Whole wheat pasta adds extra fiber and a nuttier flavor. Just be sure to adjust the cooking time, as whole wheat pasta may require a minute or two longer to become al dente.
What Can I Substitute for Heavy Cream?
If you’re looking to lighten things up, you can use half-and-half or a full-fat coconut milk for a dairy-free option. Just note that it may alter the flavor slightly, so taste and adjust your seasonings accordingly!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or cream to help revive the sauce and warm gently on the stove or in the microwave.
Can I Add Vegetables to This Dish?
Yes! Vegetables such as spinach, cherry tomatoes, or broccoli would be a fantastic addition. Just sauté them alongside the garlic until they’re tender before adding the cream to the sauce.