Description
This Lemon Chicken Pasta is a creamy, tangy dish featuring perfectly seasoned chicken breasts combined with a luscious lemon-infused cream sauce and tender pasta. Finished with fresh parsley and lemon wedges, it offers a delightful balance of flavors that is both comforting and refreshing, making it a perfect weeknight dinner option.
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
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until 1 to 2 minutes shy of al dente. Drain the pasta and set it aside for later use.
- Season the Chicken: Combine sea salt flakes, black pepper, sweet paprika, and Italian seasoning in a small bowl. Season both sides of the chicken breasts evenly with this mixture to enhance the flavor.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for about 2 to 3 minutes on each side, or until fully cooked through and golden brown. Remove from the pan and set aside.
- Prepare the Sauce Base: Add 2 tablespoons of water to the skillet to loosen any browned bits, then melt unsalted butter in the pan. Stir in minced garlic and cook briefly until fragrant, taking care not to burn it.
- Make the Roux and Sauce: Sprinkle in the flour and stir continuously to create a thick paste. Slowly pour in the chicken stock and heavy cream while stirring, then simmer the mixture gently until the sauce thickens to a creamy consistency.
- Slice the Chicken: While the sauce simmers, slice the cooked chicken breasts into strips ready to be served on top of the pasta.
- Finish the Sauce and Combine: Remove the pan from heat and whisk in fresh lemon juice and freshly grated parmesan cheese to add richness and brightness to the sauce. Add the cooked pasta to the sauce and toss thoroughly to coat every strand with the creamy lemon sauce.
- Serve: Plate the sauced pasta and top with sliced chicken breasts. Garnish with fresh parsley and lemon wedges for an extra burst of color and citrus aroma.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich and creamy.
- Use freshly grated Parmesan for the best flavor and melt.
- Adjust the amount of lemon juice to taste for more or less acidity.
- Cook the pasta slightly under al dente to prevent it from becoming mushy when tossed in the sauce.
- Fresh parsley adds a nice color contrast and fresh herbal note; flat-leaf parsley is preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Lemon Chicken Pasta, Creamy Lemon Pasta, Chicken Pasta Recipe, Quick Dinner, Italian Pasta Dish
