Lemon Italian Chicken Pasta
Brighten up your weeknight dinners with Lemon Italian Chicken Pasta, an irresistible combination of tender chicken, al dente pasta, and a creamy, zesty sauce that will transport your taste buds straight to Italy. This recipe features the bold flavors of fresh garlic, tangy lemon juice, and fragrant Italian seasoning, balanced by the richness of heavy cream and melted parmesan cheese. Juicy, golden-browned chicken breasts are sliced and nestled atop a bed of pasta tossed in a luscious, garlicky lemon sauce, making every bite a delightful mix of savory and citrusy goodness. Perfect for busy nights, this dish comes together in just 40 minutes and is finished with a sprinkle of fresh parsley for a vibrant, elegant touch. Whether you're hosting a dinner party or looking for a cozy family meal, this Lemon Italian Chicken Pasta is a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic cloves, minced
- 0.25 cup lemon juice
- 2 teaspoons lemon zest
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1.5 teaspoons Italian seasoning
- 0.25 teaspoons red pepper flakes
- 0.75 cup parmesan cheese, grated
- 12 ounces spaghetti or fettuccine pasta
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set it aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breasts with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper on both sides.
Add the chicken breasts to the hot skillet and cook for 5-6 minutes per side, or until golden brown and fully cooked through (internal temperature of 165°F). Remove the chicken from the pan and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter.
Once the butter has melted, add the minced garlic and sauté for 30 seconds, or until fragrant.
Stir in the chicken broth, lemon juice, lemon zest, Italian seasoning, and red pepper flakes. Bring the mixture to a simmer and let it reduce slightly for about 3-4 minutes.
Lower the heat and stir in the heavy cream and grated parmesan cheese until the sauce is smooth and creamy, about 2 minutes.
Add the cooked pasta to the skillet and toss to coat it in the sauce. If the sauce is too thick, stir in a few tablespoons of the reserved pasta water until the desired consistency is achieved.
Slice the cooked chicken into thin strips and place it on top of the pasta.
Garnish with freshly chopped parsley and additional parmesan cheese, if desired. Serve immediately.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 956 mg | 42% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.3 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 390 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.
