Creamy Lemon Chicken Pasta Recipe
Creamy Lemon Chicken Pasta is a luscious and comforting dish featuring tender chicken breasts cooked with a perfectly seasoned, creamy lemon and parmesan sauce. Paired with al dente pasta and garnished with fresh parsley and lemon wedges, this dish strikes a beautiful balance of rich, tangy, and savory flavors ideal for a delightful weeknight dinner or a special occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
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
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp water
Sauce
- 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
Garnish
- Lemon wedges, to serve
- Fresh parsley, to serve
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta until 1–2 minutes before it reaches al dente. Drain the pasta and set it aside while you prepare the rest of the dish.
- Season Chicken: In a small bowl, mix together the sea salt flakes, black pepper, sweet paprika, and Italian seasoning. Use this mixture to season both sides of the chicken breasts evenly.
- Cook Chicken: Heat the olive oil in a large pan over medium heat. Add the seasoned chicken breasts and cook for 2–3 minutes on each side until they are cooked through and golden brown. Remove the chicken from the pan and set aside.
- Prepare the Sauce Base: Add the water to the same pan and use it to deglaze, scraping up any browned bits from the bottom. Then melt the unsalted butter in the pan. Stir in the minced garlic and cook briefly until fragrant but not browned.
- Make the Roux and Cream Sauce: Sprinkle the flour into the pan and stir well to form a paste (roux). Slowly pour in the chicken stock and heavy cream while continuously stirring, then simmer the sauce gently until it thickens to a creamy consistency.
- Slice Chicken: While the sauce simmers, slice the cooked chicken breasts into thin strips for easy serving.
- Finish the Sauce and Combine: Remove the pan from the heat. Whisk in the fresh lemon juice and grated parmesan cheese until the sauce is smooth and well combined. Add the drained pasta to the pan and toss everything together to coat the pasta thoroughly with the creamy sauce.
- Serve: Plate the creamy pasta and arrange the sliced chicken strips on top. Garnish with fresh parsley and lemon wedges to add a bright, fresh finish to the dish.
Notes
- Do not overcook the pasta; leaving it slightly underdone before finishing in the sauce ensures perfect texture.
- Adjust the amount of lemon juice based on your taste preference for brightness.
- Use freshly grated parmesan for the best flavor and smooth melting in the sauce.
- For a lighter version, substitute heavy cream with half-and-half or a lower-fat milk option, but the sauce may be less thick and creamy.
- Leftovers keep well refrigerated in an airtight container for up to 2 days.
Keywords: Creamy lemon chicken pasta, chicken pasta recipe, creamy pasta sauce, lemon pasta, parmesan chicken pasta, stovetop pasta dish
Find it online: https://thehungrymason.com/creamy-lemon-chicken-pasta-recipe/
