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Lemon Chicken Pasta Recipe

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★★★★★

4.7 from 531 reviews

This Lemon Chicken Pasta recipe is a creamy, zesty dish combining perfectly cooked pasta with tender chicken breasts and a luscious lemon-infused cream sauce. Flavored with garlic, Parmesan, and Italian herbs, it offers a bright and comforting meal ideal for weeknights or special occasions. The sauce is thickened with a simple roux and enriched with heavy cream and chicken stock, making each bite rich yet refreshing with a citrus kick.

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

To Serve

  • Lemon wedges
  • Fresh parsley

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta until it is 1–2 minutes shy of al dente. Drain the pasta and set it aside.
  2. Season Chicken: In a small bowl, mix together sea salt, black pepper, sweet paprika, and Italian seasoning. Rub the mixture evenly on both sides of the chicken breasts.
  3. Cook Chicken: Heat olive oil in a large pan over medium heat. Add the chicken breasts and cook for about 2–3 minutes per side until fully cooked through and golden brown. Remove the chicken from the pan and set aside.
  4. Prepare Sauce Base: Add the water to the same pan to loosen any browned bits. Add the butter and melt it over medium heat. Stir in the minced garlic and cook briefly until fragrant, about 30 seconds to 1 minute.
  5. Make Roux and Add Liquids: Sprinkle the flour over the butter and garlic, stirring constantly to form a smooth paste (roux). Slowly pour in the chicken stock and heavy cream while continuously stirring. Let the mixture simmer until it thickens to a creamy sauce consistency.
  6. Slice Chicken: Cut the cooked chicken breasts into thin strips for serving.
  7. Finish Sauce and Combine: Remove the pan from heat. Whisk in fresh lemon juice and freshly grated Parmesan cheese until melted and smooth. Add the cooked pasta to the sauce and toss well to evenly coat the noodles.
  8. Serve: Plate the pasta and top with sliced chicken. Garnish with fresh parsley and lemon wedges for an extra citrus burst.

Notes

  • Use any pasta shape you prefer, such as penne, fettuccine, or spaghetti.
  • Adjust the lemon juice amount to your taste preference for more or less tang.
  • For a lighter option, substitute half of the heavy cream with whole milk.
  • Make sure not to overcook the pasta; it will finish cooking slightly in the sauce when combined.
  • Leftovers can be stored in the refrigerator up to 2 days and reheated gently on the stovetop.

Keywords: Lemon Chicken Pasta, Creamy Pasta, Italian Chicken Dinner, Easy Weeknight Meal, Lemon Cream Sauce

Find it online: https://thehungrymason.com/lemon-chicken-pasta-recipe/