Creamy Pasta with Chicken in Lemon Dill Sauce
Savor the perfect harmony of bright citrus, fresh herbs, and creamy indulgence with this **Creamy Pasta with Chicken in Lemon Dill Sauce**. Tender fettuccine or linguine is coated in a luscious sauce made with heavy cream, chicken broth, and a touch of butter, infused with zesty lemon and fragrant fresh dill for a burst of vibrant flavor. Juicy, pan-seared chicken breast adds hearty protein, while a sprinkle of Parmesan cheese melts into the sauce for a velvety finish. Easy to prepare in under 40 minutes, this elegant dish is perfect for weeknight dinners or special occasions. Pair it with a crisp green salad and a glass of white wine for a restaurant-quality meal right at home.
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Recipe Information
Ingredients
- 12 oz Pasta (fettuccine or linguine)
- 2 pieces Chicken breast
- 2 tbsp Olive oil
- 3 cloves Garlic (minced)
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 2 tbsp Fresh dill (chopped)
- 1 tsp Lemon zest
- 2 tbsp Lemon juice
- 0.5 cup Grated Parmesan cheese
- 2 tbsp Butter
- 0.5 tsp Salt
- 0.5 tsp Ground black pepper
- 4 quarts Water (for boiling the pasta)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1/2 cup of pasta water, drain the rest, and set the pasta aside.
While the pasta is cooking, pat the chicken breasts dry with a paper towel. Season them on both sides with a pinch of salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken from the skillet, let it rest for 5 minutes, then slice into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté for 1-2 minutes until fragrant but not browned.
Stir in the heavy cream, chicken broth, and butter. Bring to a gentle simmer, stirring occasionally.
Add the lemon zest, lemon juice, and fresh dill to the sauce. Stir well to combine.
Gradually whisk in the Parmesan cheese, allowing it to melt into the sauce. Adjust the seasoning with salt and pepper to taste.
Add the cooked pasta and sliced chicken to the skillet. Toss to coat the pasta and chicken in the lemon dill sauce. If the sauce is too thick, add a bit of the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
Cook for another 2-3 minutes on low heat to ensure everything is heated through and the flavors are well combined.
Serve the creamy pasta with chicken in lemon dill sauce immediately, garnished with a sprinkle of fresh dill or additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.9 g | 199% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 3166 mg | 138% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 3.8 g | ||
| Protein | 105.4 g | 211% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 535 mg | 41% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1018 mg | 22% | |
*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.
