Lemon Chicken Pasta Toss
Bright, zesty, and irresistibly creamy, this Lemon Chicken Pasta Toss is the perfect weeknight dinner that feels restaurant-quality. Tender chicken strips are seared to golden perfection and paired with al dente pasta, all tossed in a luscious lemon-Parmesan cream sauce that’s bursting with fresh citrus flavor and just a hint of heat from red pepper flakes. A quick sauté of garlic in olive oil and butter forms the base of this decadent sauce, while a touch of heavy cream adds richness without overpowering the vibrant zest and tang of lemon. Finished with a sprinkle of fresh parsley for a touch of herby freshness, this easy yet elegant dish comes together in just 40 minutes, making it ideal for both busy evenings and casual entertaining. Perfectly balanced and endlessly satisfying, this pasta recipe is a must-try for fans of bold and comforting flavors.
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Recipe Information
Ingredients
- 2 large chicken breasts
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic
- 12 ounces spaghetti or linguine pasta
- 1 cup grated Parmesan cheese
- 0.5 cup heavy cream
- 0.5 cup chicken broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 2 tablespoons fresh parsley
Instructions
Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, drain the rest, and set the pasta aside.
Slice the chicken breasts into bite-sized strips. Season with a pinch of salt and black pepper.
Heat a large skillet over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Once melted, add the chicken and cook for 4-5 minutes per side, or until golden and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Sauté the minced garlic for about 1 minute until fragrant, being careful not to burn it.
Stir in the chicken broth, heavy cream, lemon juice, and lemon zest. Bring the mixture to a gentle simmer.
Reduce the heat and whisk in the grated Parmesan cheese, stirring until smooth. Add red pepper flakes, salt, and black pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water to adjust the consistency.
Return the cooked chicken to the skillet and toss to coat it in the sauce. Let it warm through for about 2 minutes.
Add the cooked pasta to the skillet, tossing everything together to evenly coat the pasta in the creamy lemon sauce. Sprinkle with fresh parsley for a bright finish.
Serve hot, with extra Parmesan cheese on top if desired.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 788 mg | 34% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 0.9 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 380 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.
