Description
Creamy Lemon Chicken Pasta is a quick and flavorful dish that combines tender sautéed chicken with a luscious lemon-infused cream sauce. Perfect for a weeknight dinner, this pasta features a balanced blend of zesty lemon, rich cream, and savory Parmesan, all tossed with your favorite pasta and finished with fresh basil for a bright, fresh touch.
Ingredients
Scale
Protein and Dairy
- 1 lb. Chicken Breast (about 2-3 chicken breasts, cubed)
- 1 1/2 cups Heavy Cream or Half-n-Half
- 1 Tablespoon Butter
- 1/2 cup Grated Parmesan Cheese
Produce
- 1 Onion (finely diced)
- 3 Garlic Cloves (finely minced)
- Lemon Zest (from one lemon)
- 1/3 cup Lemon Juice
- Fresh Basil (cut into ribbons or torn)
Pantry
- 1-2 Tablespoons Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/2-1 teaspoon Red Pepper Flakes
- 1 cup Chicken Broth
- 1 lb. Pasta
Instructions
- Cook the pasta: Start by boiling water in a large pot. Add a generous amount of salt to the boiling water to season the pasta well. Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Sauté onions and chicken: While waiting for the water to boil, heat butter and olive oil in a large skillet over medium heat. Add the finely diced onion and sauté for 5-6 minutes until the onion becomes translucent and soft. Increase the heat to medium-high and add the cubed chicken breast. Cook the chicken, stirring frequently, for 7-8 minutes until browned and cooked through.
- Add garlic and seasonings: Add the minced garlic to the skillet and sauté for about 1 minute, being careful not to burn the garlic. Season the mixture with salt, pepper, and red pepper flakes according to your taste preferences.
- Make the sauce: Pour in the chicken broth and heavy cream or half-n-half. Let the sauce simmer gently for about 5 minutes, allowing it to thicken slightly and combine flavors. Stir in freshly squeezed lemon juice and lemon zest to add a bright, citrusy flavor. Taste the sauce and add additional salt if needed.
- Toss pasta with sauce: Add the drained pasta to the skillet and toss to coat well with the creamy lemon sauce and chicken. Ensure that the pasta is evenly coated and warmed through.
- Finish and serve: Remove from heat and sprinkle grated Parmesan cheese over the top. Garnish with fresh basil ribbons or torn leaves. Serve immediately while warm for the best flavor and texture.
Notes
- For a lighter version, use half-n-half instead of heavy cream without compromising creaminess.
- You can adjust the amount of lemon zest and juice to make the sauce more or less tangy to your liking.
- If you prefer a spicier dish, increase the red pepper flakes, or omit for no heat.
- Fresh basil adds a lovely aromatic freshness but can be substituted with parsley if unavailable.
- Make sure not to overcook the pasta; al dente texture works best for this dish as it absorbs the sauce nicely.
- Save some pasta cooking water to loosen the sauce if it thickens too much.
