Ingredients
Equipment
Method
- 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 it aside.8 ounces Pasta of your choice (fettuccine, linguine, or penne work well)
- While the pasta cooks, pat the chicken pieces dry with paper towels and season them generously with salt and black pepper. Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for about 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.1 pound Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces, 2 tablespoons Olive oil, 1 tablespoon Butter, Salt and freshly ground black pepper, to taste
- Reduce the heat to medium. Add the chopped onion to the same skillet and cook for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. If using red pepper flakes, add them now.1 Small onion, finely chopped, 2 cloves Garlic, minced, 1 pinch Red pepper flakes (optional, for a hint of heat)
- Pour in the white wine (if using) and scrape up any browned bits from the bottom of the skillet. Let it simmer for about 1-2 minutes until slightly reduced. Add the chicken broth and bring to a gentle simmer.0.5 cup Dry white wine (optional, or use chicken broth), 1 cup Chicken broth
- Stir in the heavy cream and lemon zest. Bring the sauce back to a gentle simmer, stirring occasionally, and let it cook for 2-3 minutes until it begins to thicken.0.5 cup Heavy cream, 1 lemon Lemon zest
- Stir in the lemon juice and grated Parmesan cheese. Continue to stir until the cheese is melted and the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper as needed. If the sauce seems too thick, you can add a splash of the reserved pasta water to reach your desired consistency.0.5 lemon Lemon juice, 0.25 cup Grated Parmesan cheese, plus more for serving, Salt and freshly ground black pepper, to taste, 8 ounces Pasta of your choice (fettuccine, linguine, or penne work well)
- Return the cooked chicken to the skillet with the sauce. Add the drained pasta. Toss everything together gently until the pasta and chicken are well coated in the creamy lemon sauce.1 pound Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces, 8 ounces Pasta of your choice (fettuccine, linguine, or penne work well)
- Stir in most of the chopped fresh parsley. Serve the Quick Creamy Lemon Chicken Pasta immediately, garnished with extra Parmesan cheese and the remaining fresh parsley.2 tablespoons Fresh parsley, chopped, 0.25 cup Grated Parmesan cheese, plus more for serving
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of milk or broth, or in the microwave. Freezing is an option but may affect sauce texture.