Creamy Lemon Chicken Pasta
A delightful and rich pasta dish featuring tender chicken in a creamy lemon sauce, perfect for a comforting meal.
Equipment
- Large sauté pan
- Stockpot or Dutch oven
Ingredients
- 1 lb. boneless, skinless chicken breasts thinly sliced into cutlets
- 2 Tbsp. extra-virgin olive oil
- 2 tsp. lemon zest
- 2 tsp. dried oregano
- 1 ½ tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ¾ tsp. kosher salt
- ¾ tsp. black pepper
- 1 lb. pasta of choice (bucatini, spaghetti, pappardelle, or fettuccine)
- 1 Tbsp. butter
- 1 ½ cups (225g) finely chopped yellow onion
- 6 garlic cloves minced
- 1 cup (240ml) heavy cream
- ¾ cup (180ml) chicken broth
- ¾ tsp. kosher salt
- ½ tsp. black pepper
- ⅓ cup (25g) finely chopped fresh parsley plus more for garnish
- ⅓ cup (30g) grated Parmigiano Reggiano cheese plus more for garnish
- 1 Tbsp. lemon zest
- 3 Tbsp. fresh lemon juice
- fresh baby spinach optional add-in
- sun-dried tomatoes optional add-in
- roasted broccoli optional add-in
- sautéed mushrooms optional add-in
Instructions
- Start by heating the olive oil in a large sauté pan over medium heat. Once it shimmers, add the sliced chicken cutlets and cook until they are golden brown and just cooked through. Keep an eye on them to avoid drying out.
- Remove the chicken and toss in the butter with chopped onions. Sauté the onions until they soften and become translucent, stirring regularly to avoid burning.
- Stir in the minced garlic, oregano, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook for a couple of minutes until the garlic is fragrant, being careful not to let it brown.
- Combine the heavy cream and chicken broth, stirring everything together until it bubbles gently. The sauce should coat the back of a spoon; do not let it boil too vigorously to prevent separation.
- While the sauce simmers, cook your chosen pasta in a stockpot until al dente. After draining, toss with a little olive oil to prevent sticking.
- Add the cooked pasta, chicken, lemon zest, lemon juice, parsley, and Parmigiano Reggiano cheese to the sauce. Gently toss until everything is well coated and heated through, ensuring the pasta remains intact.
- Transfer the lemon chicken pasta to serving plates and sprinkle with extra parsley and cheese for garnish. This adds a pop of color and freshness to the dish.
Notes
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Expert Tips: Use fragrant Meyer lemons for an enhanced flavor. Adjust garlic quantity based on personal taste. Reheat with a splash of broth to maintain creaminess.
Troubleshooting: If the chicken turns dry during cooking, cook until just golden, ensuring it reaches an internal temperature of 165 degrees F. If the sauce is too thick after cooking, add reserved pasta water gradually until reaching the desired consistency. If pasta clumps after cooking, toss with olive oil or broth immediately after draining to prevent sticking.
Reheating Instructions: Reheat gently on the stovetop over low heat, adding a splash of broth to keep the sauce creamy.
Serving Suggestions: Serve with a fresh side salad for balance. Pair with sautéed broccoli for a veggie boost or accompany with garlic bread for a hearty meal.
Recipe Variations: Add sautéed mushrooms for an earthy flavor. Substitute chicken with shrimp for a seafood twist. Incorporate spinach or arugula for added greens.
Ingredient Notes: Adjust lemon zest to personal preference to avoid overpowering the dish with acidity. For a lighter option, half-and-half can be used as a substitute for heavy cream, but the sauce may be less rich.