Creamy Lemon Herb Chicken Pasta
Creamy Lemon Herb Chicken Pasta
Ingredients
For the Chicken
- 2 chicken breasts, boneless, skinless, about 1 1/2 pounds total, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta
- 12 ounces fettuccine or linguine
- 1 tablespoon salt, for pasta water
For the Creamy Lemon Herb Sauce
- 2 tablespoons butter
- 3 garlic, cloves, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/4 cup lemon juice, freshly squeezed
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the fettuccine or linguine and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Set aside.
⏱️ 10 min
- 2
While the pasta cooks, pat the chicken pieces dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
Reduce the heat to medium. Add 2 tablespoons butter to the same skillet. Once melted, add the minced garlic and sauté for 1 minute until fragrant. Sprinkle in the 2 tablespoons all-purpose flour and whisk constantly for 1 minute to create a roux.
⏱️ 3 min
- 4
Gradually whisk in the 1 1/2 cups chicken broth until smooth, then stir in the 1 cup heavy cream. Bring the sauce to a gentle simmer, stirring occasionally, and cook for 3-5 minutes until it slightly thickens.
⏱️ 5 min
- 5
Remove the skillet from the heat. Stir in the 1/4 cup fresh lemon juice, 1/4 cup chopped fresh parsley, 2 tablespoons chopped fresh dill, and 1/2 cup grated Parmesan cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min
- 6
Add the cooked chicken and drained pasta to the sauce. Toss gently to combine, ensuring everything is evenly coated. Serve immediately, garnished with extra grated Parmesan cheese and fresh herbs if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Herb Chicken Pasta
Ingredients
For the Chicken
- 2 chicken breasts, boneless, skinless, about 1 1/2 pounds total, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta
- 12 ounces fettuccine or linguine
- 1 tablespoon salt, for pasta water
For the Creamy Lemon Herb Sauce
- 2 tablespoons butter
- 3 garlic, cloves, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/4 cup lemon juice, freshly squeezed
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the fettuccine or linguine and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Set aside.
⏱️ 10 min - 2
While the pasta cooks, pat the chicken pieces dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
Reduce the heat to medium. Add 2 tablespoons butter to the same skillet. Once melted, add the minced garlic and sauté for 1 minute until fragrant. Sprinkle in the 2 tablespoons all-purpose flour and whisk constantly for 1 minute to create a roux.
⏱️ 3 min - 4
Gradually whisk in the 1 1/2 cups chicken broth until smooth, then stir in the 1 cup heavy cream. Bring the sauce to a gentle simmer, stirring occasionally, and cook for 3-5 minutes until it slightly thickens.
⏱️ 5 min - 5
Remove the skillet from the heat. Stir in the 1/4 cup fresh lemon juice, 1/4 cup chopped fresh parsley, 2 tablespoons chopped fresh dill, and 1/2 cup grated Parmesan cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min - 6
Add the cooked chicken and drained pasta to the sauce. Toss gently to combine, ensuring everything is evenly coated. Serve immediately, garnished with extra grated Parmesan cheese and fresh herbs if desired.
⏱️ 2 min