This Lemon Chicken Pasta is a bright and cheerful dish that combines tender chicken with a zesty lemon sauce and spaghetti. It’s fresh, light, and perfect for any day of the week!
I love how quick it is to whip up—just cook the chicken and toss it with pasta and sauce. Plus, I always sprinkle a little extra lemon on top. It makes dinner feel special! 🍋
Key Ingredients & Substitutions
Pasta: Fettuccine or linguine are traditional choices for a creamy pasta dish. If you have other pasta types on hand, like spaghetti or penne, feel free to use them. Cooking time may differ slightly, so just keep an eye on it!
Chicken: Boneless, skinless chicken breasts are great for this recipe. If you’re pressed for time, rotisserie chicken works well, too. Just shred it and add it to the sauce for extra flavor without the cooking hassle.
Heavy Cream: This is key for a rich sauce! If you’re looking for a lighter option, you can use half-and-half or a lighter cream. For a dairy-free version, coconut cream or cashew cream can be delicious substitutes.
Parmesan Cheese: Freshly grated Parmesan melts better and adds more flavor. If you don’t have it, try Pecorino Romano or Grana Padano. Nutritional yeast can be a yummy vegan alternative.
Herbs: Fresh parsley brightens the dish. If it’s not available, you might use basil or even spinach for a different twist. Dried herbs can work in a pinch, but use them sparingly as they’re more concentrated.
How Do I Get That Perfect Creamy Sauce?
Making a creamy sauce can seem tricky, but it’s all about the timing and heat. First, remember to sauté your garlic gently; burnt garlic can ruin the sauce’s flavor. After adding the liquids, allow them to simmer gently for a few minutes to thicken.
- Use medium heat for simmering the sauce—too high will risk burning.
- Gradually add the cheese while stirring to ensure it blends smoothly into the sauce.
- If the sauce becomes too thick, slowly mix in some reserved pasta water, which helps to achieve the perfect consistency.
These steps will help you whip up a beautifully creamy sauce that’ll cling to your pasta perfectly. Enjoy mixing and matching the flavors to suit your taste!
How to Make Lemon Chicken Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz fettuccine or linguine pasta
For the Chicken:
- 2 boneless, skinless chicken breasts (about 1 lb), cut into bite-sized pieces
- 2 tbsp olive oil
- Salt and black pepper, to taste
For the Sauce:
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 lemon (zest and juice)
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
For Garnish:
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tbsp fresh dill, chopped (optional, for garnish)
- Lemon slices, for garnish
How Much Time Will You Need?
This delicious Lemon Chicken Pasta takes about 30 minutes to prepare from start to finish. You’ll need about 10 minutes to prep the ingredients and 20 minutes to cook everything. It’s quick, satisfying, and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the pasta and cook according to the package directions until it’s al dente (cooked but still firm). Once done, drain the pasta and set it aside. Don’t forget to save about 1/2 cup of the pasta water for later!
2. Cook the Chicken:
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Season the cut chicken pieces with salt and pepper. Add the chicken to the skillet and cook for about 5-7 minutes, turning occasionally until the chicken is golden brown and fully cooked. Once cooked, remove the chicken from the skillet and set it aside on a plate.
3. Prepare the Sauce:
In the same skillet, lower the heat to medium and add the butter along with the minced garlic. Sauté the garlic for about 1 minute, just until it’s fragrant but be careful not to let it burn! Next, pour in the chicken broth, heavy cream, lemon zest, and lemon juice. Stir well and let the sauce simmer gently for about 3-5 minutes, allowing it to thicken slightly.
4. Combine Everything:
Add the grated Parmesan cheese to the sauce and stir until it melts and the sauce becomes creamy. If it’s too thick, you can add a bit of the reserved pasta water to achieve your desired consistency. Then, add the cooked pasta and the chicken back into the skillet. Toss everything together so that the pasta and chicken are nicely coated with the lemony sauce.
5. Final Touches:
Stir in the chopped parsley (and dill if you’re using it) for a fresh pop of flavor. Taste your dish and adjust the seasoning with more salt, pepper, or lemon juice if needed.
6. Serve and Enjoy:
Serve the pasta in bowls and garnish with extra parsley, dill, and some lemon slices for a beautiful presentation. Enjoy your creamy and zesty Lemon Chicken Pasta!
Can I Use Whole Wheat or Gluten-Free Pasta?
Absolutely! Whole wheat pasta works well for a healthier option and will add a nutty flavor. If you’re gluten-free, look for gluten-free pasta varieties made from rice or lentils. Just follow the package instructions for cooking times, as they may differ from regular pasta.
What If I Don’t Have Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or a mixture of milk and cornstarch for thickness. Alternatively, use coconut milk for a dairy-free version—just be aware it will give a slight coconut flavor.
Can I Make This Recipe Vegeterian?
Yes! To make a vegetarian version, simply omit the chicken and replace the chicken broth with vegetable broth. You can add extra veggies like bell peppers, spinach, or mushrooms for added flavor and nutrition. Feel free to toss in some chickpeas or tofu as a protein substitute!
How to Store Leftovers?
Leftover Lemon Chicken Pasta can be stored in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or reserved pasta water to help revive the creamy sauce. Heat gently on the stove or in the microwave to avoid overcooking.
