Lemon Cream Chicken with Pasta
Indulge in the velvety charm of Lemon Cream Chicken with Pasta, a luxurious yet simple dinner that brings vibrant citrus and creamy decadence to your table. Tender, golden-browned chicken breasts are paired with fettuccine or linguine, all enveloped in a luscious, zesty sauce made from heavy cream, chicken broth, Parmesan cheese, and fresh lemon juice. Infused with the aroma of sautéed garlic and a touch of buttery richness, this dish strikes the perfect balance of bright and savory flavors. Ready in just 40 minutes, this recipe is ideal for weeknight indulgence or a special occasion. Garnished with parsley and additional Parmesan, this restaurant-quality meal is sure to impress your guests while satisfying your cravings for creamy pasta perfection. Perfect keywords: lemon cream chicken, creamy pasta recipe, quick dinner ideas, chicken and pasta, weeknight meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 3 tablespoons Butter
- 4 cloves Garlic, minced
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 0.5 cup Parmesan cheese, grated
- 3 tablespoons Lemon juice
- 1 whole Zest of 1 lemon
- 2 tablespoons Fresh parsley, chopped
- 12 ounces Fettuccine or linguine pasta
- 1 gallon Water for boiling pasta
- 1 tablespoon Salt for pasta water
Instructions
Bring a large pot of water to a boil, add 1 tablespoon of salt, and cook the fettuccine or linguine according to package directions until al dente. Reserve 1/2 cup of pasta water and then drain the rest.
Season the chicken breasts on both sides with salt, black pepper, and garlic powder.
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and fully cooked (internal temperature of 165°F). Remove chicken from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, making sure not to burn it.
Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
Stir in the grated Parmesan cheese, lemon juice, and lemon zest. Mix well until the cheese is melted and the sauce is creamy. Simmer for 2-3 minutes.
If the sauce is too thick, add a few tablespoons of the reserved pasta water to reach your desired consistency.
Return the cooked chicken to the skillet, spooning some of the sauce over the top. Allow the chicken to heat through for about 2 minutes.
Toss the cooked pasta with the sauce in the skillet until well coated.
Serve the pasta with sliced chicken on top, garnished with freshly chopped parsley. Optionally, add extra grated Parmesan and lemon zest for garnish.
Nutrition Facts
Calories |
2687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.1 g | 219% | |
| Saturated Fat | 83.7 g | 419% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 674 mg | 225% | |
| Sodium | 9720 mg | 423% | |
| Total Carbohydrate | 116.6 g | 42% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 6.2 g | ||
| Protein | 147.3 g | 295% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 593 mg | 46% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1357 mg | 29% | |
*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.
