Lemon Chicken Pasta Recipe
Introduction
Lemon Chicken Pasta is a bright and creamy dish perfect for a quick weeknight dinner. The tangy lemon sauce pairs wonderfully with tender chicken and pasta, creating a fresh, comforting meal the whole family will enjoy.
Ingredients
- 12 ounces dry gemelli pasta (¾ box)
- 2 boneless, skinless chicken breasts
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ½ cup low-sodium chicken broth
- ¼ cup fresh lemon juice (from 2 lemons)
- 1 teaspoon lemon zest
- ½ cup heavy cream (room temperature)
- 1 cup freshly grated Parmesan cheese (plus more for serving)
- Chopped fresh parsley (optional, for serving)
Instructions
- Step 1: Boil the pasta according to the package instructions. Before draining, reserve 1 cup of the pasta cooking water, then drain and set the pasta aside.
- Step 2: Pat the chicken breasts dry and pound them to an even thickness. Season both sides with kosher salt and freshly ground black pepper.
- Step 3: Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts for about 6-7 minutes per side until browned and cooked through. Remove from the skillet and set aside.
- Step 4: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the reserved pasta water, chicken broth, lemon juice, and lemon zest. Bring to a simmer and cook for 3-5 minutes.
- Step 5: Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the cheese melts and the sauce becomes smooth.
- Step 6: Slice the cooked chicken into thin strips and add them back to the skillet. Simmer everything together for 2-3 minutes until heated through.
- Step 7: Add the cooked pasta to the skillet and toss until evenly coated with the lemon sauce. Serve garnished with chopped fresh parsley and extra Parmesan if desired.
Tips & Variations
- Use other pasta shapes like penne or farfalle if gemelli is not available.
- For added texture, toss in some toasted pine nuts or sautéed asparagus tips.
- Swap heavy cream for half-and-half for a lighter sauce, though it will be less rich.
- Marinate the chicken in lemon juice and garlic for 30 minutes before cooking for deeper flavor.
Storage
Store leftover lemon chicken pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or water to loosen the sauce if it has thickened.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs work well and add extra juiciness. Adjust cooking time to ensure they are fully cooked.
Is there a dairy-free alternative for the cream and Parmesan?
You can substitute the heavy cream with coconut cream and use a dairy-free Parmesan alternative or nutritional yeast for a similar cheesy flavor.
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Lemon Chicken Pasta Recipe
- Total Time: 35 minutes
- Yield: Serves 4
Description
A vibrant and creamy Lemon Chicken Pasta dish featuring tender pan-seared chicken breasts combined with gemelli pasta in a luscious lemon cream sauce made with fresh lemon juice, garlic, and Parmesan cheese. This easy stovetop recipe is perfect for a refreshing weeknight dinner.
Ingredients
Pasta
- 12 ounces dry gemelli pasta (¾ box)
Chicken
- 2 boneless, skinless chicken breasts
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
Sauce
- 4 cloves garlic (minced)
- ½ cup low-sodium chicken broth
- ¼ cup fresh lemon juice (from 2 lemons)
- 1 teaspoon lemon zest
- ½ cup heavy cream (room temperature)
- 1 cup freshly grated Parmesan cheese (plus more, for serving)
Garnish
- Chopped fresh parsley (optional, for serving)
Instructions
- Boil the Pasta: Cook the gemelli pasta according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta and setting it aside.
- Season the Chicken: Pat dry the chicken breasts and pound them to an even thickness for uniform cooking. Season both sides with kosher salt and freshly ground black pepper.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes per side until browned and cooked through. Remove from skillet and set aside.
- Sauté the Garlic: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant without burning.
- Make the Sauce Base: Pour in the reserved pasta cooking water, low-sodium chicken broth, fresh lemon juice, and lemon zest. Bring the mixture to a gentle simmer and cook for 3-5 minutes to meld the flavors.
- Add Cream and Cheese: Reduce heat to low, then stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the sauce reaches a smooth, creamy consistency.
- Combine Chicken and Sauce: Slice the cooked chicken into thin strips. Return the chicken to the skillet and simmer for an additional 2-3 minutes to warm through.
- Toss with Pasta and Serve: Add the cooked pasta to the skillet and toss thoroughly until the pasta is well coated with the lemon cream sauce. Serve with an optional garnish of chopped fresh parsley and extra Parmesan cheese.
Notes
- For best texture, pound chicken breasts evenly before cooking.
- Using reserved pasta water helps to loosen and enhance the sauce.
- Adjust lemon juice to taste for your preferred level of brightness.
- Freshly grated Parmesan is recommended for optimal flavor and smooth melting.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Lemon Chicken Pasta, Creamy Lemon Pasta, Italian Chicken Pasta, Gemelli Pasta Recipe, Easy Weeknight Dinner
