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Creamy Lemon Chicken Pasta Recipe

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★★★★★

4.9 from 132 reviews

This Creamy Lemon Chicken Pasta combines tender lemon-herb chicken cutlets with a luscious, creamy lemon pasta sauce enhanced by garlic, onions, and fresh herbs. Perfectly balanced with zesty lemon and savory Parmigiano Reggiano, this dish makes for a bright, comforting, and elegant weeknight dinner.

Ingredients

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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 (such as 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 plus 3 Tbsp. fresh lemon juice

Optional Add-ins

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

Instructions

  1. Prepare the Lemon-Herb Chicken: In a medium bowl, combine the olive oil, lemon zest, dried oregano, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Add the thinly sliced chicken cutlets, tossing to coat evenly. Set aside to marinate for at least 10 minutes.
  2. Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken cutlets and cook for about 3-4 minutes per side, until golden and cooked through. Remove from skillet and keep warm.
  3. Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain, reserving about 1/2 cup pasta water for the sauce, then set pasta aside.
  4. Sauté Onions and Garlic: In the same skillet used for the chicken, reduce heat to medium. Add butter and melt, then add finely chopped yellow onions. Cook until translucent and softened, about 5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant.
  5. Make the Creamy Sauce: Pour in the heavy cream and chicken broth. Stir in kosher salt and black pepper. Let the sauce simmer gently for about 5 minutes until it thickens slightly.
  6. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the creamy sauce, tossing to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
  7. Add Final Flavorings: Stir in fresh parsley, grated Parmigiano Reggiano cheese, lemon zest, and fresh lemon juice. Toss thoroughly to combine all flavors.
  8. Serve: Plate the creamy lemon pasta and top with the cooked lemon-herb chicken cutlets. Garnish with additional parsley and Parmigiano Reggiano if desired. Add optional vegetables like baby spinach, sun-dried tomatoes, roasted broccoli, or sautéed mushrooms as preferred.

Notes

  • For best flavor, use freshly grated Parmigiano Reggiano cheese.
  • You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
  • Marinate chicken for at least 10 minutes or up to 2 hours for deeper flavor.
  • Reserve some pasta water to loosen the sauce if it becomes too thick.
  • Optional add-ins like spinach or roasted vegetables can be mixed into the pasta at the end for extra nutrition and color.

Keywords: Creamy lemon chicken pasta, lemon herb chicken, creamy pasta sauce, Italian chicken pasta, easy weeknight dinner

Find it online: https://mjrecipe.com/creamy-lemon-chicken-pasta-recipe/