Creamy Lemon Chicken Pasta Recipe
This Creamy Lemon Chicken Pasta is a luscious, comforting dish combining tender chicken breasts with a rich, velvety lemon-infused cream sauce, coated perfectly over your choice of pasta. The sauce is flavored with garlic, Italian seasoning, and Parmesan cheese, creating a delightful balance of tangy and savory that’s perfect for a cozy weeknight dinner or entertaining guests.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Pasta
- 350 g pasta of choice
- 1 tsp sea salt flakes (for pasta water)
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 1 tsp sea salt flakes
- ¼ tsp black pepper
- 1 tsp sweet paprika
- 1 tsp Italian seasoning
- 2 tbsp olive oil
Sauce
- 2 tbsp water
- 40 g unsalted butter
- 1 tbsp minced garlic
- 2 tbsp flour
- 1 cup chicken stock
- 2 cups heavy cream
- 4 tbsp fresh lemon juice
- 1 cup freshly grated parmesan cheese
To Serve
- Lemon wedges
- Fresh parsley
Instructions
- Cook the Pasta: Bring a large pot of water to a boil, add 1 tsp sea salt flakes and cook the pasta of your choice until 1–2 minutes before al dente. Drain the pasta and set aside.
- Season the Chicken: In a small bowl, mix together 1 tsp sea salt flakes, ¼ tsp black pepper, 1 tsp sweet paprika, and 1 tsp Italian seasoning. Season both sides of the 2 boneless, skinless chicken breasts thoroughly with this mixture.
- Cook the Chicken: Heat 2 tbsp olive oil in a large pan over medium heat. Add the chicken breasts and cook for 2–3 minutes on each side, or until cooked through and golden. Remove chicken from the pan and set aside.
- Prepare the Sauce Base: To the same pan, add 2 tbsp water to loosen any browned bits. Then add 40 g unsalted butter and let it melt. Stir in 1 tbsp minced garlic and cook briefly until fragrant, about 30 seconds.
- Make the Cream Sauce: Sprinkle 2 tbsp flour into the butter and garlic mixture, stirring constantly to create a roux paste. Slowly pour in 1 cup chicken stock and 2 cups heavy cream while stirring to avoid lumps. Bring the mixture to a simmer, allowing it to thicken sufficiently, approximately 3–5 minutes.
- Slice the Chicken: While the sauce simmers, slice the cooked chicken breasts into strips ready for serving.
- Finish the Sauce and Combine: Remove the pan from heat. Whisk in 4 tbsp fresh lemon juice and 1 cup freshly grated Parmesan cheese until smooth and creamy. Add the cooked pasta to the pan and toss thoroughly to coat the noodles evenly in the sauce.
- Serve: Plate the creamy lemon pasta, top generously with sliced chicken strips, garnish with fresh parsley and serve with lemon wedges on the side for an extra citrus kick.
Notes
- For best flavor, use freshly squeezed lemon juice instead of bottled.
- You can substitute the heavy cream with half-and-half for a lighter sauce, but it may be less rich.
- Feel free to swap Parmesan cheese for Pecorino Romano for a sharper taste.
- Cook the pasta just shy of al dente as it will continue to cook slightly when tossed in the sauce.
- Add more chicken stock or cream if the sauce becomes too thick; it should be creamy and coat the pasta smoothly.
- This dish pairs well with a crisp green salad or steamed vegetables for a balanced meal.
Keywords: Creamy lemon chicken pasta, lemon chicken pasta, chicken pasta recipe, creamy pasta, Italian chicken pasta, lemon cream sauce pasta
Find it online: https://kitchenbynora.com/creamy-lemon-chicken-pasta-recipe/
