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Lemon Chicken Pasta

Lemon Chicken Pasta

Lemon Chicken Pasta is your new go-to weeknight meal, offering a refreshing and satisfying Italian-inspired dish that’s as simple as it is flavorful. This recipe is incredibly useful for busy weeknights, transforming common ingredients into an elegant yet approachable pasta experience.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts or thighs cut into bite-sized pieces
  • 8 ounces pasta of your choice linguine, fettuccine, or penne work well
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3-4 cloves garlic minced
  • 1/2 cup dry white wine optional, substitute with chicken broth
  • 1 cup chicken broth
  • 1/2 cup heavy cream or half-and-half for a lighter option
  • 1 large lemon lemon juice about 1/4 cup
  • 1/2 lemon zest
  • 1/4 cup grated Parmesan cheese plus more for serving
  • 2 tablespoons chopped fresh parsley plus more for garnish
  • salt and freshly ground black pepper to taste
  • red pepper flakes Optional: for a touch of heat

Equipment

  • Large pot
  • Skillet or Dutch Oven
  • Paper towels
  • Wooden spoon

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
    8 ounces pasta of your choice
  2. While the pasta cooks, pat the chicken pieces dry with paper towels. Season generously with salt and freshly ground black pepper.
    1 pound boneless, skinless chicken breasts or thighs, salt and freshly ground black pepper
  3. Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Once the butter has melted and is shimmering, add the seasoned chicken pieces in a single layer, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
    2 tablespoons olive oil, 2 tablespoons unsalted butter, 1 pound boneless, skinless chicken breasts or thighs
  4. Reduce the heat to medium. Add the minced garlic to the skillet, being careful not to burn it. Sauté for about 1 minute until fragrant.
    3-4 cloves garlic
  5. If using white wine, carefully pour it into the skillet. Scrape up any brown bits from the bottom of the pan with a wooden spoon. Let the wine simmer and reduce by about half, which should take about 2-3 minutes. If not using wine, proceed to the next step.
    1/2 cup dry white wine
  6. Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally, and let it cook for 3-5 minutes to thicken slightly.
    1 cup chicken broth, 1/2 cup heavy cream
  7. Stir in the fresh lemon juice and lemon zest. Add the grated Parmesan cheese and stir until it’s completely melted and the sauce is smooth and creamy. Season the sauce with salt and pepper to taste. If you like a little heat, add a pinch of red pepper flakes now.
    1 large lemon lemon juice, 1/2 lemon zest, 1/4 cup grated Parmesan cheese, salt and freshly ground black pepper, red pepper flakes
  8. Return the cooked chicken to the skillet with the sauce. Add the drained pasta. Toss everything together gently to ensure the pasta and chicken are well coated in the creamy lemon sauce. If the sauce seems too thick, add a splash of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.
    1 pound boneless, skinless chicken breasts or thighs, 8 ounces pasta of your choice, salt and freshly ground black pepper
  9. Stir in the chopped fresh parsley. Serve the Lemon Chicken Pasta immediately, garnished with extra Parmesan cheese and a sprinkle of fresh parsley.
    2 tablespoons chopped fresh parsley, 1/4 cup grated Parmesan cheese

Notes

Once the pasta has cooled to room temperature, transfer any leftovers to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat on the stovetop over low to medium heat, adding a splash of broth or water if needed. Microwave reheating is also an option. Freezing is possible for up to 1-2 months; thaw overnight and reheat on stovetop.