Ever have one of those nights where time slips through your fingers like sand and dinner feels like a distant dream? This creamy lemon chicken pasta is your culinary superhero, swooping in with a burst of zest and comfort. Imagine twirling forkfuls of tender chicken and velvety pasta, while the tang of lemon dances on your tongue—pure bliss in under 30 minutes.
Steps
- Boil a large pot of salted water. Meanwhile, mix chicken with olive oil, lemon zest, and spices in a bowl, ensuring both sides are evenly coated.
- Heat a large skillet over medium heat and cook the chicken until golden brown and fully cooked, about 7 to 10 minutes. Transfer the cooked chicken to a plate and keep it warm.
- If your water is boiling, cook the pasta until it’s almost al dente, and reserve 1 cup of the cooking water before draining.
- In the same skillet, add butter and chopped onion, cooking until the onion softens, about 4 to 5 minutes. Add minced garlic and cook until fragrant, 1 to 2 minutes.
- Pour in the heavy cream, broth, salt, and pepper. Bring the mixture to a simmer and cook until it slightly thickens, about 5 to 6 minutes.
- Stir in parsley, Parmesan, lemon zest, and juice. Add the pasta and 1/2 cup of the reserved pasta water to the sauce and toss over medium-high heat until the sauce thickens and coats the pasta.
- If needed, add more pasta water to achieve the desired sauce consistency, then turn off the heat. Slice the chicken and arrange it on top of the pasta, garnishing with extra parsley, Parmesan, black pepper, and lemon juice.
Ingredients
- 1 lb. boneless, skinless chicken breasts, thinly sliced into cutlets
- 2 Tbsp. extra-virgin olive oil
- 2 tsp. lemon zest
- 2 tsp. dried oregano
- 1 1/2 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 3/4 tsp. kosher salt
- 3/4 tsp. black pepper
- 1 lb. pasta of choice (bucatini, spaghetti, pappardelle, or fettuccine recommended)
- 1 Tbsp. butter
- 1 1/2 cups finely chopped yellow onion
- 6 garlic cloves, minced
- 1 cup heavy cream
- 3/4 cup chicken broth
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/3 cup finely chopped fresh parsley (plus more for garnish)
- 1/3 cup grated Parmigiano Reggiano cheese (plus more for garnish)
- 1 Tbsp. lemon zest
- 3 Tbsp. fresh lemon juice
- Fresh baby spinach or arugula
- Sun-dried tomatoes
- Roasted broccoli
- Sautéed mushrooms
Nutritional Values
Calories: 2448kcal | Carbohydrates: 232g | Protein: 124g | Fat: 108g | Saturated Fat: 48g | Sodium: 3680mg | Fiber: 12g | Sugar: 24g
FAQ
- Can I use a different type of protein instead of chicken?
- Yes, you can substitute chicken with shrimp for a delicious alternative. The shrimp will pair beautifully with the creamy lemon sauce.
- How can I make this recipe gluten-free?
- To make this dish gluten-free, simply use your preferred brand of gluten-free pasta. I recommend choosing a pasta made from brown rice or chickpeas for the best texture.
- What vegetables can I add to this pasta?
- This recipe is versatile and allows for various vegetables to be added. You can include seared mushrooms, broccoli, fresh spinach, baby arugula, roasted tomatoes, or sun-dried tomatoes to enhance the dish.
- How should I store and reheat leftovers?
- Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm the pasta in a large skillet over medium heat, adding a splash of broth if needed to refresh the sauce and noodles. Brighten the flavors with a squeeze of fresh lemon juice before serving.
- What side dishes go well with Creamy Lemon Chicken Pasta?
- This pasta pairs excellently with a fresh side salad or sautéed vegetables. Consider serving it with sautéed broccoli, a Brussels salad with pears and pecans, or sautéed zucchini for a complete meal.
Tips
- Enhance the Flavor: Consider using Meyer lemons when they are in season for a sweeter, more aromatic lemon flavor that can elevate the dish’s taste profile.
- Add Vegetables: To make the meal more nutritious and filling, incorporate vegetables such as spinach, roasted broccoli, or sun-dried tomatoes. These additions will not only add nutrients but also a variety of textures and flavors.
- Use Reserved Pasta Water: When mixing the pasta with the sauce, use some of the reserved pasta cooking water to help achieve a smooth and creamy sauce consistency. This step is crucial for a well-emulsified sauce that clings to the noodles.
- Storage and Reheating: For leftovers, store the pasta in an airtight container in the fridge for up to three days. Rewarm it in a skillet over medium heat, adding a splash of broth to rehydrate the noodles and freshen up with a squeeze of lemon juice before serving.
Equipment
- Large Sauté Pan – Essential for cooking the chicken and sauce.
- Stockpot or Dutch Oven – Needed for boiling the pasta.
- Tongs – For tossing the pasta with the sauce.
- Zester or Microplane – To zest the lemon efficiently.
- Garlic Press (optional) – For mincing garlic if you prefer not to chop manually.
