Lemon Chicken Pasta Recipe

Introduction

This Lemon Chicken Pasta is a creamy, zesty dish perfect for a weeknight dinner or a special meal. Tender chicken and al dente pasta come together in a bright lemon cream sauce, garnished with fresh parsley and parmesan. It’s easy to make and full of comforting, fresh flavors.

Ingredients

• 350 g pasta of choice
• 1 tsp sea salt flakes
• ¼ tsp black pepper
• 1 tsp sweet paprika
• 1 tsp Italian seasoning
• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp water
• 40 g unsalted butter
• 1 tbsp minced garlic
• 2 tbsp flour
• 1 cup chicken stock
• 2 cups heavy cream
• 4 tbsp fresh lemon juice
• 1 cup freshly grated parmesan cheese
• Lemon wedges, to serve
• Fresh parsley, to serve

Instructions

1. Step 1: Cook the pasta in salted boiling water until it is 1–2 minutes shy of al dente. Drain and set aside.
2. Step 2: In a small bowl, mix the sea salt, black pepper, sweet paprika, and Italian seasoning. Use this blend to season the chicken breasts on both sides.
3. Step 3: Heat the olive oil in a large pan over medium heat. Add the chicken and cook for 2–3 minutes on each side, or until cooked through. Remove the chicken from the pan and set aside.
4. Step 4: Add the water to the pan to loosen any browned bits, then melt the butter in the same pan. Stir in the minced garlic and cook briefly until fragrant.
5. Step 5: Sprinkle in the flour and stir to form a smooth paste. Gradually pour in the chicken stock and heavy cream while stirring continuously. Allow the sauce to simmer until it thickens.
6. Step 6: Slice the cooked chicken breasts into strips.
7. Step 7: Remove the pan from heat. Whisk in the fresh lemon juice and freshly grated parmesan until melted and smooth.
8. Step 8: Add the cooked pasta to the sauce and toss well to coat evenly.
9. Step 9: Serve the pasta topped with sliced chicken, chopped fresh parsley, and lemon wedges for extra brightness.

Tips & Variations

• Use chicken thighs instead of breasts for juicier meat and more flavor.
• Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
• Swap heavy cream for half-and-half for a lighter sauce.
• Include sautéed mushrooms or spinach for added texture and nutrition.
• Grate some extra parmesan over the top just before serving for a cheesy finish.

Storage

Store leftover Lemon Chicken Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of cream or water to loosen the sauce if it has thickened. Avoid microwaving at high power to keep the sauce creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, this recipe works well with most pasta shapes like penne, fettuccine, or bowties. Just adjust the cooking time according to the package instructions.

How can I make this dish dairy-free?

Substitute the butter with a dairy-free margarine and use coconut cream or a plant-based cream alternative instead of heavy cream. Use a vegan parmesan substitute or nutritional yeast for the cheesy flavor.