Lemony Chicken Pasta Toss
Bright, zesty, and irresistibly creamy, this Lemony Chicken Pasta Toss is the ultimate weeknight dinner that’s ready in just 30 minutes! Tender slices of golden pan-seared chicken are nestled in a velvety lemon-cream sauce infused with garlic, fresh parsley, and a hint of Parmesan cheese. Tossed with your favorite pasta, this dish strikes a perfect balance between tangy citrus notes and comforting richness. With a touch of optional red pepper flakes for gentle heat, it’s a crowd-pleasing meal that’s as elegant as it is simple. Perfect for busy evenings yet fancy enough to impress guests, this recipe uses pantry staples like olive oil, chicken broth, and lemon juice to deliver bold, fresh flavors. Serve it with a sprinkle of Parmesan and a side of crusty bread for the ultimate dinner experience!
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Recipe Information
Ingredients
- 2 pieces (about 1 pound total) Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Lemon zest
- 3 tablespoons Lemon juice
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 12 ounces Pasta (such as linguine, spaghetti, or penne)
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Parsley, chopped
- 0.5 cup Reserved pasta water
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Season the chicken breasts with 1 teaspoon salt and 0.5 teaspoon black pepper on both sides.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the skillet and let it rest. Slice into thin strips once cool enough to handle.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic over medium heat for 1-2 minutes, or until fragrant but not browned.
Add the lemon zest, 3 tablespoons of lemon juice, and 1 cup of chicken broth to the skillet, scraping up any browned bits from the bottom using a wooden spoon. Bring the mixture to a simmer.
Stir 0.5 cup of heavy cream into the skillet and cook for 2-3 minutes, allowing the sauce to slightly thicken.
Meanwhile, cook the pasta according to the package instructions in a large pot of boiling salted water. Reserve 0.5 cup of pasta water before draining the pasta.
Add the cooked pasta to the skillet with the sauce and toss to coat. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is reached.
Stir in 0.5 cup of grated Parmesan cheese and the chopped parsley. Add the sliced chicken back to the skillet and gently toss everything together. Taste and adjust seasoning as needed.
Serve the pasta immediately, garnished with additional Parmesan cheese, parsley, and a pinch of red pepper flakes, if desired.
Nutrition Facts
Calories |
3029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.1 g | 167% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 931 mg | 310% | |
| Sodium | 4318 mg | 188% | |
| Total Carbohydrate | 116.3 g | 42% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 3.8 g | ||
| Protein | 321.6 g | 643% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 640 mg | 49% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2870 mg | 61% | |
*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.
