Description
A luscious and comforting Creamy Lemon Chicken Pasta recipe featuring tender seasoned chicken breasts, tossed with pasta in a velvety lemon-parmesan cream sauce, garnished with fresh parsley and lemon wedges. Perfect for a quick yet indulgent weeknight dinner that balances zesty citrus with savory Italian herbs.
Ingredients
Scale
For the Pasta and Chicken
- 350 g pasta of choice
- 1 tsp sea salt flakes
- ¼ tsp black pepper
- 1 tsp sweet paprika
- 1 tsp Italian seasoning
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp water
For the 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
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until it’s 1 to 2 minutes shy of al dente. Drain the pasta and set it aside while preparing the rest of the dish.
- Season the chicken: In a small bowl, mix the sea salt flakes, black pepper, sweet paprika, and Italian seasoning. Rub this seasoning mixture evenly on both sides of the chicken breasts.
- Cook the chicken: Heat olive oil in a large pan over medium-high heat. Add the seasoned chicken breasts and cook for 2 to 3 minutes per side until fully cooked through and golden brown. Remove the chicken from the pan and set aside.
- Prepare the sauce base: Add 2 tablespoons of water to the same pan to deglaze, scraping up any browned bits. Then melt the unsalted butter in the pan. Stir in the minced garlic and cook briefly until fragrant, about 30 seconds.
- Make the roux and simmer: Sprinkle the flour into the pan and stir continuously to form a smooth paste. Gradually pour in the chicken stock and then the heavy cream while stirring to avoid lumps. Allow the sauce to simmer gently until it thickens to a creamy consistency.
- Slice the chicken: While the sauce simmers, slice the rested chicken breasts into strips or bite-sized pieces for easy serving.
- Finish the sauce: Remove the pan from heat and whisk in the fresh lemon juice and freshly grated parmesan cheese until the sauce is smooth and glossy.
- Toss the pasta and serve: Add the cooked pasta to the sauce and toss thoroughly to coat every strand with the creamy lemon sauce. Plate the pasta, then top with the cooked chicken strips, fresh parsley, and lemon wedges on the side for extra tang.
Notes
- For a lighter option, substitute heavy cream with half-and-half or a mixture of milk and cream.
- You can use any pasta shape you like, but fettuccine or penne work especially well with creamy sauces.
- To add even more flavor, sprinkle some extra parmesan or freshly cracked black pepper before serving.
- Leftovers store well and can be reheated gently on the stovetop or in the microwave with a splash of cream or water to loosen the sauce.
- For a gluten-free version, use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Creamy Lemon Chicken Pasta, Lemon Chicken Pasta, Creamy Chicken Pasta, Italian Pasta Recipe, Quick Dinner Recipe
