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If you’re looking for a bright, flavorful dish that’s both comforting and elegant, this Lemon Chicken Pasta Recipe is an absolute must-try. It’s a beautiful balance of zesty lemon, tender chicken, and creamy sauce coating perfectly cooked pasta. With just a handful of simple ingredients, you get a dish bursting with freshness and richness that will quickly become one of your weeknight favorites or a wow-worthy dinner for guests.
Ingredients You’ll Need
The magic of this Lemon Chicken Pasta Recipe lies in its simplicity. Each ingredient plays a crucial role, from the tart lemon zest and juice that brighten the creamy sauce, to the juicy chicken breasts that bring satisfying protein and texture. Every element is essential in creating that perfect harmony of flavors.
- 8 ounces linguine or fettuccine: These long noodles soak up the luscious sauce beautifully and add the perfect texture.
- 2 boneless, skinless chicken breasts: Tender and juicy, they’re the hearty centerpiece of the dish.
- Salt and freshly ground black pepper: Basic seasonings that enhance all the flavors without overpowering.
- 2 tablespoons olive oil: For searing the chicken to golden perfection with a lovely crisp outside.
- 2 tablespoons butter: Adds richness and depth to the sauce’s base.
- 2 small cloves garlic (minced): Delivers a subtle pungent warmth that wakes up your palate.
- Zest of 1/2 lemon: Packs an intense citrus aroma and flavor to brighten the whole meal.
- 1/4 cup dry white wine or chicken broth: Deglazes the pan and adds complex savory notes.
- 1 cup chicken broth: Brings savory moisture that blends perfectly with the cream.
- 1–2 tablespoons cornstarch (mixed with heavy cream): Helps thicken the sauce without making it heavy or gloopy.
- 1 cup heavy cream: Gives the sauce its luscious, velvety texture and balances the acidity.
- 1–2 teaspoons lemon juice: Finishes the sauce with fresh citrus zing.
- 1/3 cup freshly grated Parmesan cheese: Adds salty, nutty depth and helps create a smooth sauce.
- Optional garnish: chopped parsley and extra Parmesan: For color, freshness, and an extra flavor boost.
How to Make Lemon Chicken Pasta Recipe
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Cook your pasta until just al dente, where it still has a bit of bite. Be sure to save about half a cup of the starchy pasta water before draining—it’s a secret weapon for adjusting your sauce’s consistency later on.
Step 2: Prep and Sear the Chicken
Press the chicken breasts to an even thickness by gently pounding them; this ensures they cook evenly. Season generously with salt and pepper. Heat olive oil over medium-high heat and sear the chicken until it’s beautifully golden and cooked through, aiming for an internal temperature of 165°F. Once done, let the chicken rest covered with foil to keep all those juices inside.
Step 3: Start the Sauce Base
In the same skillet from the chicken, reduce your heat to medium-low and melt the butter. Toss in the minced garlic and lemon zest, sautéing just until fragrant. Be cautious not to burn the garlic—it should smell sweet and inviting, setting the tone for the sauce.
Step 4: Deglaze and Reduce
Pour in the wine or chicken broth and use a wooden spoon to scrape all the delicious browned bits off the bottom of the pan. This step builds flavor depth. Let it simmer for about 1–2 minutes while the liquid reduces, concentrating those savory qualities—this is a crucial step for a perfect sauce texture.
Step 5: Add Cream to Thicken
Whisk the cornstarch into the cold heavy cream in a separate jug until smooth. Gradually pour this mixture into your skillet, stirring constantly over gentle heat. The sauce will slowly thicken into a velvety dream. Make sure it never reaches a boil to keep the texture silky and smooth.
Step 6: Finish and Combine
Remove the skillet from the heat and stir in fresh lemon juice and Parmesan until the sauce is silky and the cheese melts evenly. If the sauce feels a little too thick, loosen it with a splash of your reserved pasta water. Finally, toss your pasta in the sauce, slice your rested chicken, and crown the dish with it. Sprinkle chopped parsley and extra Parmesan on top if you want to take it to fancy-town.
How to Serve Lemon Chicken Pasta Recipe
Garnishes
Chopped fresh parsley adds a pop of vibrant green that not only makes the plate look inviting but also adds a clean, herbal contrast to the creamy sauce. A little extra Parmesan on top boosts the savory depth even more and creates a pleasant cheesy layer with every bite.
Side Dishes
Pair this Lemon Chicken Pasta Recipe with a crisp green salad dressed in a simple vinaigrette or some steamed asparagus for a light, fresh complement. Garlic bread or a crusty baguette also makes a lovely side to mop up every last bit of sauce.
Creative Ways to Present
For a stunning presentation, twirl the sauced pasta neatly into individual nests on each plate, lay the sliced chicken fan-like on top, and scatter the parsley and Parmesan with love. Adding a lemon wedge on the side invites guests to add an extra hint of citrus if they fancy.
Make Ahead and Storage
Storing Leftovers
This Lemon Chicken Pasta Recipe keeps well in the fridge for up to three days. Store any leftovers in an airtight container to preserve the flavors and moisture. The sauce may thicken over time, but a quick stir with a splash of water before reheating will bring it right back to life.
Freezing
While freezing cream-based pasta dishes can sometimes affect texture, you can freeze this dish if necessary. Place it in a freezer-safe container and consume within 1 month for the best flavor. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat this dish gently over low heat on the stove or in the microwave using short intervals. Add a bit of reserved pasta water or broth if needed to revive the creamy texture. Avoid overheating to prevent the sauce from breaking or becoming grainy.
FAQs
Can I use a different type of pasta for this Lemon Chicken Pasta Recipe?
Absolutely! While linguine or fettuccine work beautifully because their shape holds the sauce well, penne, farfalle, or even spaghetti can be used based on what you have or prefer.
Is it okay to substitute the heavy cream with something lighter?
You can use half-and-half or whole milk for a lighter sauce, but keep in mind the texture won’t be as rich or creamy. To thicken it, you might need a little more cornstarch or a longer simmer.
What wine pairs best with this dish if I serve it alongside?
A crisp, unoaked white wine like Sauvignon Blanc or Pinot Grigio complements the citrusy brightness and creamy texture wonderfully without overwhelming the flavors.
Can I make this recipe dairy-free?
Yes, by swapping the butter for a dairy-free alternative and using coconut cream or almond milk combined with a thickener, you can create a delicious dairy-free version. Just expect a slightly different flavor profile.
How do I ensure the chicken stays juicy and not dry?
Pounding the chicken to an even thickness helps it cook evenly, and resting it under foil after cooking allows the juices to redistribute for tender, juicy bites every time.
Final Thoughts
I can’t recommend this Lemon Chicken Pasta Recipe enough for anyone craving a quick yet impressive dinner. It’s loaded with fresh flavors and creamy goodness that feels indulgent without being complicated. Give it a try—you’ll soon wonder how you ever lived without it!
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Lemon Chicken Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Description
This Lemon Chicken Pasta recipe offers a vibrant and creamy dish featuring tender seared chicken breasts served over linguine in a luscious lemon-infused cream sauce. With bright citrus notes and a rich Parmesan finish, it’s an easy yet elegant dinner perfect for any night of the week.
Ingredients
Pasta
- 8 ounces linguine (or fettuccine)
Chicken
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Sauce
- 2 tablespoons butter
- 2 small cloves garlic, minced
- Zest of 1/2 lemon
- 1/4 cup dry white wine (or chicken broth)
- 1 cup chicken broth
- 1–2 tablespoons cornstarch (mixed with the heavy cream)
- 1 cup heavy cream
- 1–2 teaspoons lemon juice
- 1/3 cup freshly grated Parmesan cheese
Garnish (optional)
- Chopped parsley
- Extra grated Parmesan cheese
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the linguine until just al dente according to package instructions. Before draining, reserve about 1/2 cup of the starchy pasta water, then drain the pasta.
- Prep and sear the chicken: Pound the chicken breasts to an even thickness. Season both sides with salt and freshly ground black pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer the chicken to a plate and tent with foil to keep warm and rest.
- Start the sauce base: In the same skillet over medium-low heat, melt the butter. Add the minced garlic and lemon zest and sauté just until fragrant, being careful not to burn the garlic.
- Deglaze and reduce: Pour in the white wine (or chicken broth) to deglaze the pan, scraping up all browned bits from the bottom. Allow the wine to reduce for 1 to 2 minutes to enhance the sauce depth. Stir in the chicken broth and heat through.
- Add cream: In a separate container, whisk the cornstarch into the cold heavy cream until smooth. Slowly stir this cream mixture into the skillet and bring to a gentle simmer, stirring constantly until the sauce thickens. Do not let it boil to prevent curdling.
- Finish: Remove the pan from the heat. Stir in the lemon juice and freshly grated Parmesan until the sauce is smooth and creamy. If the sauce is too thick, loosen it by adding a splash of the reserved pasta water. Toss the drained pasta in the sauce. Slice the rested chicken and arrange it on top of the pasta. Garnish with chopped parsley and extra Parmesan cheese if desired.
Notes
- Make sure not to overcook the pasta; it should be al dente to maintain good texture when mixed with the sauce.
- Resting the chicken after cooking keeps it juicy and tender.
- Control the heat carefully during sauce preparation to avoid burning garlic and curdling the cream.
- The reserved pasta water helps thin the sauce and helps it cling better to the pasta for a silky finish.
- For a non-alcoholic version, substitute white wine with extra chicken broth.
