Creamy Lemon Chicken Pasta
This Creamy Lemon Chicken Pasta is a comforting yet vibrant dish that comes together quickly, making it perfect for busy weeknights or a cozy dinner party. Tender, herb-infused chicken is perfectly balanced with a rich, creamy sauce brightened by fresh lemon.
Equipment
- Large skillet
- Large pot
- Medium-sized bowl
- Tongs
Ingredients
For the Lemon-Herb Chicken
- 1 lb boneless, skinless chicken breasts thinly sliced into cutlets
- 2 tbsp extra-virgin olive oil
- 2 tsp lemon zest
- 2 tsp dried oregano
- 1.5 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.75 tsp kosher salt
- 0.75 tsp black pepper
For the Creamy Lemon Pasta
- 1 lb pasta of choice e.g., bucatini, spaghetti, fettuccine
- 1 tbsp butter
- 1.5 cups finely chopped yellow onion
- 6 cloves garlic minced
- 1 cup heavy cream
- 0.75 cup chicken broth
- 0.75 tsp kosher salt
- 0.5 tsp black pepper
- 0.33 cup fresh parsley finely chopped, plus more for garnish
- 0.33 cup grated Parmigiano Reggiano cheese plus more for garnish
- 1 tbsp lemon zest
- 3 tbsp fresh lemon juice
Instructions
- Step 1: Prepare and Cook the Chicken: In a medium-sized bowl, toss thinly sliced chicken breasts with olive oil, lemon zest, dried oregano, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper until nicely coated. Heat a large skillet over medium heat. Lay seasoned chicken cutlets in a single layer and cook for about 7-10 minutes, flipping halfway, until golden brown and cooked through (165°F/74°C). Cook in batches if needed. Transfer chicken to a plate and cover loosely with foil to keep warm.
- Step 2: Cook the Pasta: While chicken is resting, bring a large pot of generously salted water to a rolling boil. Add your pasta of choice and cook until just shy of al dente. Before draining, reserve about 1 cup of starchy pasta water. Drain and set pasta aside.
- Step 3: Sauté Aromatics: Using the same skillet from the chicken, melt butter over medium heat. Add finely chopped yellow onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent. Add minced garlic and cook for 1-2 more minutes until fragrant, being careful not to burn it.
- Step 4: Make the Sauce: Pour heavy cream and chicken broth into the skillet. Season with kosher salt and black pepper. Bring to a gentle simmer and let it cook for about 5-6 minutes, stirring occasionally, until slightly thickened and clinging to the back of a spoon.
- Step 5: Incorporate Flavors and Combine: Stir in the fresh chopped parsley, grated Parmigiano Reggiano cheese, lemon zest, and fresh lemon juice. If using optional add-ins like fresh spinach or sun-dried tomatoes, toss them in now. Add the cooked pasta to the skillet along with about ½ cup of the reserved pasta water. Increase heat to medium-high and toss everything together with tongs for about 2 minutes until the pasta is fully coated in the luscious sauce. Add more reserved pasta water, a tablespoon at a time, if the sauce is too thick.
- Step 6: Serve: Thinly slice the cooked chicken cutlets and arrange them on top of the creamy pasta. Garnish with a sprinkle of additional chopped fresh parsley, more grated Parmesan, and a crack of black pepper. Serve immediately.
Notes
This recipe is super flexible for substitutions. For veggies, easily toss in chopped asparagus, peas, or blistered cherry tomatoes, in addition to spinach, arugula, roasted broccoli, or sautéed mushrooms. For protein, use shrimp, pork tenderloin, or drained chickpeas for a vegetarian option. For cheese, Pecorino Romano or grated mozzarella can be used in a pinch. Fresh basil or thyme can be used in place of or in addition to parsley. Short pasta like penne, rigatoni, or orecchiette work well too. Don't overcook the chicken; use a meat thermometer to ensure it hits 165°F (74°C) for juicy results. Pasta water is key for emulsifying and clinging the sauce. Fresh lemon juice and zest make a noticeable difference in flavor. For convenience, you can prep and season chicken, chop onion, and mince garlic up to 24 hours ahead. Adjust sauce consistency with reserved pasta water as needed. If you like a little kick, add a pinch of red pepper flakes with the garlic. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm in a skillet over medium-low heat, adding a splash of chicken broth or cream to loosen the sauce. Freezing is not recommended for dairy-based sauces.