A zesty and creamy lemon chicken pasta with garlic Parmesan sauce. A quick and flavorful weeknight dinner that’s ready in 30 minutes!
Why You’ll Love This Recipe
- Creamy, zesty, and packed with flavor
- Quick and easy to prepare in just 30 minutes
- Perfect balance of garlic, lemon, and Parmesan
- Versatile – can be customized with veggies or extra spice
- Great for a cozy dinner or meal prep
Ingredients
- 12 oz pasta (linguine or fettuccine)
- 2 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup chopped fresh parsley
- Extra Parmesan for garnish
Directions
- Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Season chicken breasts with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook for 4-5 minutes per side, until golden brown and cooked through. Remove from the skillet, let rest for 5 minutes, then slice into strips.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream, Parmesan cheese, lemon zest, and lemon juice. Stir well and let simmer for 2-3 minutes until slightly thickened.
- Add cooked pasta to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water gradually to loosen the sauce.
- Stir in red pepper flakes and chopped parsley. Add sliced chicken on top.
- Serve hot, garnished with extra Parmesan cheese and fresh parsley.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 servings
- Calories per serving: 520 kcal
Variations
- Add Vegetables: Stir in spinach, cherry tomatoes, or asparagus for extra nutrition.
- Make It Spicier: Increase red pepper flakes or add a pinch of cayenne pepper.
- Use Different Protein: Swap chicken for shrimp or salmon for a seafood twist.
- Lighter Version: Use half-and-half instead of heavy cream and reduce butter.
- Gluten-Free Option: Use gluten-free pasta to make it suitable for dietary needs.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Not recommended, as the cream sauce may separate when thawed.
- Reheating: Warm in a skillet over low heat, adding a splash of milk or water to bring back the creamy texture.
FAQs
How do I know when the chicken is cooked?
The internal temperature should reach 165°F (75°C), and the juices should run clear.
Can I use a different type of pasta?
Yes, any pasta like penne, spaghetti, or rigatoni works well.
Can I substitute the heavy cream?
You can use half-and-half or a mixture of milk and butter for a lighter option.
What can I serve with Lemon Chicken Pasta?
A side salad, garlic bread, or roasted vegetables complement the dish.
How do I prevent the sauce from being too thick?
Add a little reserved pasta water until the sauce reaches your desired consistency.
Can I make this recipe dairy-free?
Yes, use coconut cream and nutritional yeast instead of heavy cream and Parmesan.
What’s the best way to zest a lemon?
Use a microplane grater or a fine zester, avoiding the bitter white pith.
Can I marinate the chicken beforehand?
Yes, marinate with lemon juice, garlic, and olive oil for extra flavor.
How can I make this dish more filling?
Add grilled veggies, mushrooms, or sun-dried tomatoes for more texture and taste.
Is this recipe kid-friendly?
Yes, but you may want to reduce or omit the red pepper flakes for a milder taste.
Conclusion
Lemon Chicken Pasta is a perfect blend of creamy, zesty, and savory flavors. It’s an easy-to-make dish that’s great for a quick weeknight dinner or a special occasion. Whether you stick to the classic recipe or try a variation, this dish is sure to be a hit!
Print
Lemon Chicken Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A zesty and creamy lemon chicken pasta with garlic Parmesan sauce. A quick and flavorful weeknight dinner that’s ready in 30 minutes!
Ingredients
- Pasta & Chicken:
- 12 oz pasta (linguine or fettuccine)
- 2 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- Sauce:
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup chopped fresh parsley
- Extra Parmesan for garnish
Instructions
- Cook the Pasta – Boil pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Prepare the Chicken – Season the chicken with salt, pepper, and garlic powder.
- Cook the Chicken – Heat olive oil in a large skillet over medium heat. Add chicken and cook for 4-5 minutes per side until golden brown and fully cooked. Remove from skillet, rest for 5 minutes, then slice into strips.
- Make the Sauce – In the same skillet, melt butter over medium heat. Sauté garlic for 30 seconds until fragrant.
- Combine the Ingredients – Pour in heavy cream, Parmesan, lemon zest, and lemon juice. Stir well and simmer for 2-3 minutes until slightly thickened.
- Mix with Pasta – Add cooked pasta, tossing to coat in the sauce. Gradually add reserved pasta water if needed to loosen the sauce.
- Finish & Serve – Stir in red pepper flakes and fresh parsley. Top with sliced chicken and garnish with extra Parmesan.
Notes
- Substitute half-and-half for a lighter version.
- Add spinach or mushrooms for extra veggies.
- Pairs well with garlic bread or a side salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American