Lemon Chicken Pasta
This quick and easy weeknight dinner option features tender chicken and bright lemon flavor that cuts through the richness of the pasta, creating a balanced and satisfying dish. A light summer pasta dish that doesn't sacrifice flavor for simplicity.
Equipment
- Large Skillet
- Large Pot
Ingredients
- 8 ounces fettuccine or linguine pasta whole wheat option for added fiber
- 2 boneless, skinless chicken breasts about 1 pound, cut into bite-sized pieces
- 3 tablespoons olive oil divided
- 3 cloves garlic minced
- 1 large lemon zest and juice
- 1 cup chicken broth
- 1/2 cup heavy cream substitute half-and-half for a lighter version
- 1/2 cup freshly grated Parmesan cheese plus more for serving
- 3 tablespoons fresh parsley chopped
- 1/4 teaspoon red pepper flakes optional, for heat
- salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of generously salted water to a boil. Add pasta and cook according to package directions until al dente (usually 8-10 minutes). Before draining, reserve 1/2 cup of pasta water. Drain pasta but don't rinse it.
- While the pasta cooks, season chicken pieces with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer (work in batches if needed) and cook for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F).
- Remove chicken to a plate and tent with foil. In the same skillet, add remaining tablespoon of olive oil and reduce heat to medium. Add minced garlic and red pepper flakes (if using), cooking for just 30 seconds until fragrant but not browned.
- Add lemon zest, lemon juice, and chicken broth to the skillet, scraping up any browned bits from the bottom. Bring to a gentle simmer and reduce by about half, approximately 5 minutes.
- Reduce heat to low and slowly stir in the cream. Return to a gentle simmer and cook for 2 minutes until slightly thickened. Add the grated Parmesan, stirring until melted and incorporated. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Return the chicken to the skillet, then add the drained pasta. Toss everything together until well coated with sauce and heated through. Finish with fresh parsley and additional black pepper. Serve immediately with extra Parmesan cheese for sprinkling.
Notes
For a healthier alternative, try using whole wheat pasta to increase fiber, Greek yogurt instead of cream to reduce fat and increase protein, or add vegetables like spinach, asparagus, or peas for more nutrients. You can also substitute zucchini noodles for some or all of the pasta to reduce carbs.
Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to restore creaminess.
Nutrition
Calories: 425kcalCarbohydrates: 36gProtein: 28gFat: 20gSaturated Fat: 8gCholesterol: 95mgSodium: 380mgFiber: 2gSugar: 2gVitamin C: 15mgCalcium: 18mg
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