Description
This creamy lemon chicken pasta is a comforting and flavorful dish featuring tender chicken breasts cooked with a luscious lemon-infused cream sauce, perfectly tossed with pasta and finished with freshly grated parmesan and parsley. It’s an easy-to-make, restaurant-quality meal ideal for a weeknight dinner that balances rich creaminess with a bright citrus twist.
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 and Cooking
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp water
- 40 g unsalted butter
- 1 tbsp minced garlic
- 2 tbsp flour
Sauce
- 1 cup chicken stock
- 2 cups heavy cream
- 4 tbsp fresh lemon juice
- 1 cup freshly grated parmesan
To Serve
- Lemon wedges, to serve
- Fresh parsley, to serve
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil, then add the pasta and cook until it is just 1–2 minutes shy of al dente. Drain the pasta well and set it aside while you prepare the rest of the dish.
- Season Chicken: In a small bowl, combine sea salt flakes, black pepper, sweet paprika, and Italian seasoning. Rub this seasoning mixture evenly over both sides of the boneless, skinless chicken breasts to ensure delicious 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 on each side, or until the chicken is cooked through and no longer pink in the center. Remove the chicken from the pan and set it aside.
- Prepare Sauce Base: Pour 2 tablespoons of water into the hot pan to deglaze any browned bits. Then add unsalted butter and let it melt completely. Stir in minced garlic and briefly cook until fragrant, taking care not to burn it.
- Create Roux and Simmer Sauce: Sprinkle in the flour and stir continuously to form a smooth paste (roux). Slowly pour in the chicken stock and heavy cream, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until the sauce thickens to a creamy consistency.
- Slice Chicken: While the sauce is simmering, slice the cooked chicken breasts into strips for easy serving and mixing.
- Finish Sauce: Remove the pan from heat. Whisk in the fresh lemon juice and freshly grated parmesan cheese until the sauce is smooth and creamy. This adds a bright and cheesy flavor that balances the rich cream.
- Toss Pasta and Serve: Add the cooked pasta to the pan and toss it thoroughly in the creamy lemon sauce to coat every strand. Plate the pasta and top with sliced chicken breasts. Garnish with fresh parsley and lemon wedges for an extra touch of freshness and a zesty finish.
Notes
- For a lighter version, substitute heavy cream with half-and-half or use milk and reduce the butter slightly.
- Ensure not to overcook the pasta as it will continue to cook slightly when mixed with the warm sauce.
- You can use any pasta shape you prefer, such as fettuccine, penne, or spaghetti.
- Fresh lemon juice provides the best flavor, but bottled lemon juice can be used in a pinch.
- For a dairy-free option, substitute butter and cream with plant-based alternatives and omit parmesan or use a vegan substitute.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: creamy lemon chicken pasta, lemon chicken pasta, chicken pasta recipe, creamy pasta, easy weeknight dinner
