Creamy Lemon Chicken Pasta
This Creamy Lemon Chicken Pasta is a bright, bistro-style dinner made with tender pan-seared chicken and a silky lemon-garlic cream sauce. The fresh citrus cuts through the richness, creating a perfectly balanced pasta dish that feels elegant yet comes together in just 30 minutes.
Equipment
- Large pot
- Large skillet
- Microplane or zester
- Tongs
Ingredients
- 1 lb pasta (linguine, spaghetti, or penne)
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- ¼ cup fresh lemon juice
- 1 Tbsp lemon zest
- ½ cup freshly grated Parmesan cheese
- ¼ cup fresh parsley, chopped
- salt and black pepper, to taste
- red pepper flakes, optional
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook 5–7 minutes until golden and cooked through. Remove and set aside.
- Lower heat to medium. Add garlic and sauté 1 minute until fragrant. Stir in heavy cream, lemon juice, and lemon zest. Simmer gently for 2–3 minutes until slightly thickened.
- Add cooked pasta and chicken to the skillet. Stir in Parmesan cheese and a splash of reserved pasta water. Toss until the sauce coats the pasta evenly.
- Remove from heat. Stir in parsley and season to taste. Garnish with extra Parmesan or red pepper flakes if desired and serve immediately.
Notes
Leftovers keep well refrigerated for up to 3 days. Reheat gently on the stovetop with a splash of cream or pasta water to loosen the sauce. Avoid boiling to prevent separation.