Description

This Creamy Lemon Chicken Pasta is a delightful blend of tender, lemon-herb seasoned chicken breasts paired with a rich and luscious lemon-infused cream sauce tossed with your favorite long pasta. Enhanced with aromatic garlic, onions, fresh parsley, and Parmesan cheese, this dish strikes the perfect balance of tangy freshness and savory comfort, making it ideal for a satisfying weeknight dinner or a special occasion.

Ingredients

Units Scale

Lemon-Herb Chicken

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 1/2 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. onion powder
3/4 tsp. kosher salt
3/4 tsp. black pepper

Creamy Lemon Pasta

1 lb. pasta of choice (recommended: bucatini, spaghetti, pappardelle, or fettuccine)
1 Tbsp. butter
1 1/2 cups finely chopped yellow onion
6 garlic cloves, minced
1 cup heavy cream
3/4 cup chicken broth
3/4 tsp. kosher salt
1/2 tsp. black pepper
1/3 cup finely chopped fresh parsley (plus more for garnish)
1/3 cup grated Parmigiano Reggiano cheese (plus more for garnish)
1 Tbsp. lemon zest
3 Tbsp. fresh lemon juice

Optional Add-ins

Fresh baby spinach or arugula
Sun-dried tomatoes
Roasted broccoli
Sautéed mushrooms

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Instructions

Prepare the chicken: Place the thinly sliced chicken breasts in a bowl and toss them with the olive oil, lemon zest, dried oregano, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper to coat evenly.
Cook the chicken: Heat a large high-sided skillet or sauté pan over medium heat. Arrange the seasoned chicken cutlets in the pan and cook until they develop a nice golden color and reach an internal temperature of 165ºF, about 7 to 10 minutes depending on their thickness. Transfer cooked chicken to a plate and cover to keep warm.
Boil pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook until just shy of al dente, as it will finish cooking in the sauce. Reserve 1 cup of pasta cooking water before draining.
Sauté onions and garlic: Using the same pan (no need to clean), add the butter and melt over medium heat. Add the finely chopped yellow onion and cook until softened, about 4 to 5 minutes. Add the minced garlic and cook an additional 1 to 2 minutes until fragrant.
Make the sauce: Pour in the heavy cream and chicken broth, then season with kosher salt and black pepper. Bring the mixture to a simmer and cook uncovered until slightly thickened, about 5 to 6 minutes.
Incorporate flavors: Stir in the finely chopped fresh parsley, grated Parmigiano Reggiano cheese, lemon zest, and fresh lemon juice to the sauce. If using optional veggies like spinach, sun-dried tomatoes, roasted broccoli, or sautéed mushrooms, add them now and toss well to combine.
Toss pasta and finish sauce: Add the pasta back into the skillet with the sauce along with 1/2 cup of the reserved pasta water. Increase heat to medium-high and toss vigorously with tongs, cooking and tossing constantly until the pasta is fully coated and the sauce is thick and glossy, about 2 minutes. If the sauce thickens too much, add more reserved pasta water as needed to loosen it up.
Serve: Thinly slice the cooked chicken and arrange it on top of the pasta. Garnish with additional chopped fresh parsley, grated Parmesan, cracked black pepper, and a squeeze of lemon juice for brightness. Serve immediately.

Notes

If adding vegetables, incorporate them into the sauce right after stirring in the parsley, Parmesan, and lemon juice to meld flavors.
To store leftovers, place them in an airtight container and refrigerate for up to 3 days.
To reheat, gently warm the pasta in a large skillet over medium heat, adding a splash of broth to rehydrate the noodles and thin out the sauce. Toss frequently and brighten with fresh lemon juice before serving.

Nutrition

Serving Size: 1 serving
Calories: 580 kcal
Sugar: 3 g
Sodium: 580 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 110 mg