Citrus Chicken Pasta
Brighten up your dinner table with this zesty and creamy Citrus Chicken Pasta! Tender, pan-seared chicken breasts are paired with al dente linguine and coated in a luscious citrus-infused cream sauce made with fresh orange and lemon juices, zests, and a touch of parmesan. The vibrant flavors of citrus lend a refreshing twist to this hearty dish, while a hint of garlic and optional red pepper flakes add depth and warmth. Perfectly balanced between tangy and savory, this quick yet impressive recipe only takes 45 minutes from start to finish—making it an ideal choice for both weeknight meals and special occasions. Garnish with fresh parsley for an elegant touch, and serve with extra parmesan for a truly indulgent experience!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic cloves, minced
- 0.25 cup orange juice, freshly squeezed
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 0.5 cup heavy cream
- 0.5 cup chicken broth
- 0.5 cup parmesan cheese, grated
- 12 ounces linguine pasta
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon red pepper flakes (optional)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside to rest.
In the same skillet, reduce the heat to medium-low and add the butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the orange juice, lemon juice, orange zest, and lemon zest. Let the mixture simmer for 1-2 minutes to combine the flavors.
Add the chicken broth and heavy cream to the skillet, stirring to create a smooth sauce. Bring the mixture to a gentle simmer.
Gradually stir in the grated parmesan cheese, whisking until it's fully melted and the sauce is creamy. Season the sauce with additional salt and pepper to taste, and add red pepper flakes if desired.
Meanwhile, cook the linguine pasta in a large pot of salted boiling water according to package instructions. Drain the pasta, reserving 1/4 cup of the pasta water.
Slice the cooked chicken into thin strips and return it to the skillet with the creamy citrus sauce.
Add the cooked linguine pasta to the skillet, tossing to coat it evenly in the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce.
Garnish the dish with fresh parsley and serve immediately with extra grated parmesan on the side.
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 843 mg | 37% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.3 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 145 mg | 11% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 386 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
