Description
A creamy and zesty Lemon Chicken Pasta that combines tender chicken breast strips with a luscious lemon-infused Parmesan sauce, served over al dente pasta. This comforting dish balances rich flavors with a refreshing citrus twist, perfect for a quick and satisfying meal.
Ingredients
Scale
Pasta and Chicken
- 8 oz (225g) pasta of choice (e.g., fettuccine or spaghetti)
- 2 boneless, skinless chicken breasts, sliced into strips
Seasonings and Sauce
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- Zest of 1 lemon
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
Garnish
- Fresh parsley, chopped, for garnish
- Lemon slices, for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
- Prepare Chicken: In a large skillet over medium heat, heat olive oil. Season the chicken strips with salt, black pepper, and Italian seasoning to evenly coat.
- Cook Chicken: Add the chicken strips to the skillet and cook them until golden brown and fully cooked, about 5-7 minutes per side depending on thickness. Remove the cooked chicken from the skillet and set aside.
- Sauté Garlic: In the same skillet, add minced garlic and cook for about 1 minute until fragrant but not browned, stirring constantly.
- Make Sauce: Pour in the heavy cream, chicken broth, freshly squeezed lemon juice, and lemon zest. Stir the mixture well and bring it to a simmer over medium heat.
- Add Cheese: Reduce the heat to low. Gradually stir in the grated Parmesan cheese, mixing continuously until the cheese is fully melted and the sauce is smooth and creamy.
- Finish Sauce: Stir in the butter until it melts and is fully incorporated, giving the sauce a rich and velvety texture.
- Combine: Return the cooked pasta and chicken strips back to the skillet. Toss everything together gently to coat the pasta and chicken evenly with the sauce.
- Serve: Plate the pasta and garnish with freshly chopped parsley and lemon slices for a bright, fresh finish. Serve immediately while hot.
Notes
- Use pasta like fettuccine or spaghetti for best results, but any long pasta works well.
- Adjust lemon juice to taste if you prefer it more or less tart.
- If the sauce thickens too much, add a splash of chicken broth or pasta water to loosen it.
- Cook chicken carefully to avoid drying out; medium heat works best for tender, juicy meat.
- For a lighter version, substitute heavy cream with half-and-half.
