Creamy Lemon Chicken Pasta
Creamy Lemon Chicken Pasta
Ingredients
For the Chicken and Pasta
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 12 ounces fettuccine or linguine
- 2 tablespoons olive oil
- 1/2 teaspoon salt, plus more, as needed
- 1/4 teaspoon black pepper, freshly ground, plus more, as needed
For the Creamy Lemon Sauce
- 2 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 1 tablespoon all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 lemon, zested and juiced (about 2 tablespoons juice)
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta. Set aside.
⏱️ 10 min
- 2
While the pasta cooks, season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the same skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 4
Sprinkle the all-purpose flour over the garlic and butter. Whisk constantly for 1 minute to create a roux.
⏱️ 1 min
- 5
Gradually whisk in the chicken broth, stirring until smooth and no lumps remain. Bring the sauce to a simmer and cook for 2-3 minutes, allowing it to thicken slightly.
⏱️ 3 min
- 6
Stir in the heavy cream, lemon zest, and lemon juice. Continue to simmer for another 2-3 minutes, stirring occasionally, until the sauce is creamy and heated through.
⏱️ 3 min
- 7
Remove the skillet from the heat. Stir in the 1/2 cup of grated Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper as needed.
⏱️ 2 min
- 8
Add the cooked chicken and drained pasta to the skillet with the sauce. Toss gently to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 9
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Chicken Pasta
For the Chicken and Pasta
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 12 ounces fettuccine or linguine
- 2 tablespoons olive oil
- 1/2 teaspoon salt, plus more, as needed
- 1/4 teaspoon black pepper, freshly ground, plus more, as needed
For the Creamy Lemon Sauce
- 2 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 1 tablespoon all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 lemon, zested and juiced (about 2 tablespoons juice)
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta. Set aside.
⏱️ 10 min - 2
While the pasta cooks, season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the same skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 4
Sprinkle the all-purpose flour over the garlic and butter. Whisk constantly for 1 minute to create a roux.
⏱️ 1 min - 5
Gradually whisk in the chicken broth, stirring until smooth and no lumps remain. Bring the sauce to a simmer and cook for 2-3 minutes, allowing it to thicken slightly.
⏱️ 3 min - 6
Stir in the heavy cream, lemon zest, and lemon juice. Continue to simmer for another 2-3 minutes, stirring occasionally, until the sauce is creamy and heated through.
⏱️ 3 min - 7
Remove the skillet from the heat. Stir in the 1/2 cup of grated Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper as needed.
⏱️ 2 min - 8
Add the cooked chicken and drained pasta to the skillet with the sauce. Toss gently to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 9
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
⏱️ 1 min