Lemon Chicken Pasta
A delicious and easy-to-make Lemon Chicken Pasta that combines fresh lemons, succulent chicken, and your favorite pasta for a comforting family meal.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free (if using gluten-free pasta)
Ingredients
Scale
1.5 lbs Boneless, Skinless Chicken Breasts or Thighs
3 tablespoons Olive Oil
4 cloves Garlic, minced
2 large Lemons (zest and juice)
1 cup Chicken Broth
1/2 cup Heavy Cream (optional)
1/2 cup Parmesan Cheese, freshly grated
1 lb Pasta (Spaghetti, Linguine, or Fettuccine)
1/4 cup Fresh Parsley, chopped
Salt and Black Pepper to taste
1/2 teaspoon Red Pepper Flakes (optional)
Instructions
- Prepare the Chicken: Pat chicken dry and cut into 1-inch pieces. Season with salt and pepper
- Cook the Chicken: Heat 2 tablespoons olive oil in a skillet over medium-high heat. Cook chicken until golden brown and cooked through. Remove from skillet
- Cook the Pasta: Boil pasta in salted water until al dente. Reserve 1 cup pasta water before draining
- Build the Sauce: In the same skillet, heat 1 tablespoon olive oil, add garlic and red pepper flakes, sauté for 30 seconds
- Deglaze and Add Liquid: Pour in chicken broth, scrape browned bits, and simmer
- Add Lemon and Cream: Stir in lemon zest and juice, then whisk in heavy cream if using. Simmer for 2-3 minutes
- Combine Everything: Add chicken and pasta to the sauce, toss with Parmesan and parsley
- Adjust Consistency: Add reserved pasta water as needed to achieve desired consistency
- Taste and Serve: Adjust seasonings and serve with extra Parmesan and parsley
Notes
For a creamier sauce, increase heavy cream or stir in cream cheese.
Leftovers can be stored in the fridge for up to 3-4 days.
Find it online: https://onthatplate.com/lemon-chicken-pasta/