Lemony Chicken Pasta
Brighten up your dinner table with this creamy and zesty Lemony Chicken Pasta—a perfect balance of tangy lemon, tender chicken, and velvety Parmesan sauce. This quick and easy recipe elevates weeknight meals with its restaurant-quality flavors, featuring freshly squeezed lemon juice, aromatic garlic, and a hint of red pepper flakes for optional heat. Juicy, golden-brown chicken breasts nestle atop perfectly al dente pasta, all coated in a luxuriously creamy, lemon-infused sauce. Ideal for busy nights, this dish comes together in just 40 minutes and is garnished with fresh parsley for a vibrant, herbaceous finish. Whether you’re craving comfort food or looking to impress guests, this recipe is sure to delight.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 pieces garlic cloves, minced
- 1 cup chicken broth
- 0.75 cup heavy cream
- 0.25 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 0.5 cup Parmesan cheese, grated
- 12 ounces fettuccine pasta (or pasta of choice)
- 2 tablespoons fresh parsley, chopped
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Season the chicken breasts with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 5-7 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside. Let it rest for 5 minutes, then slice into thin strips.
In the same skillet, add the remaining tablespoon of olive oil and the butter. Once melted, sauté the minced garlic for about 1 minute, until fragrant.
Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the skillet.
Reduce the heat to low and stir in the heavy cream, lemon juice, lemon zest, and grated Parmesan cheese. Stir continuously until the sauce is creamy and well combined. Adjust seasoning with more salt and pepper to taste.
Meanwhile, cook the fettuccine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
Add the cooked pasta to the skillet with the sauce and toss to coat evenly. If the sauce is too thick, add a little reserved pasta water to loosen it to your desired consistency.
Return the sliced chicken to the skillet, nestling it on top of the pasta.
Garnish with fresh parsley, additional Parmesan cheese, and a sprinkle of red pepper flakes, if desired.
Serve immediately and enjoy your Lemony Chicken Pasta!
Nutrition Facts
Calories |
2383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.8 g | 179% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 3940 mg | 171% | |
| Total Carbohydrate | 116.5 g | 42% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 6.0 g | ||
| Protein | 148.4 g | 297% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 594 mg | 46% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1453 mg | 31% | |
*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.
