Lemon Chicken Pasta Recipe
This creamy and tangy Lemon Chicken Pasta combines tender chicken breasts with a luscious lemon-infused cream sauce tossed with perfectly cooked pasta. It’s seasoned with Italian herbs, paprika, and garlic for a flavorful, comforting dish ideal for weeknight dinners or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Pasta
- 350 g pasta of choice
- 1 tsp sea salt flakes (for pasta water)
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 1 tsp sea salt flakes
- ¼ tsp black pepper
- 1 tsp sweet paprika
- 1 tsp Italian seasoning
- 2 tbsp olive oil
Sauce
- 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
To Serve
- Lemon wedges
- Fresh parsley, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until 1–2 minutes shy of al dente. Drain the pasta and set aside.
- Season Chicken: In a small bowl, combine sea salt, black pepper, sweet paprika, and Italian seasoning. Rub this seasoning mix evenly over both sides of the chicken breasts.
- Cook Chicken: Heat olive oil in a large pan over medium heat. Cook the chicken breasts for 2–3 minutes per side or until fully cooked through and juices run clear. Remove chicken from the pan and set aside.
- Prepare Sauce Base: To the same pan, add 2 tablespoons of water to deglaze, scraping up any browned bits. Melt the butter in the pan, then stir in the minced garlic and sauté briefly until fragrant.
- Make Roux and Add Liquids: Sprinkle flour into the pan and stir continuously to form a smooth paste. Gradually whisk in chicken stock and heavy cream, allowing the sauce to simmer gently until it thickens to a creamy consistency.
- Slice Chicken: Slice the cooked chicken breasts into thin strips.
- Finish Sauce and Combine: Remove the pan from heat. Whisk in fresh lemon juice and the grated parmesan cheese until the sauce is smooth. Add the drained pasta to the pan and toss thoroughly to coat pasta evenly with the sauce.
- Serve: Plate the pasta and top with sliced chicken. Garnish with freshly chopped parsley and lemon wedges on the side for extra tang.
Notes
- Use pasta shapes that hold sauce well, such as penne or fusilli.
- Adjust lemon juice to taste for more or less tanginess.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though sauce will be less rich.
- Freshly grated parmesan melts better and provides superior flavor compared to pre-grated cheese.
- Rest cooked chicken briefly before slicing to retain juices and tenderness.
Keywords: Lemon Chicken Pasta, Creamy Pasta, Italian Chicken Pasta, Easy Dinner Recipe, One-Pan Pasta
Find it online: https://dishedbydana.com/lemon-chicken-pasta-recipe/
