Description
This Creamy Lemon Chicken Pasta is a luscious and comforting dish combining tender chicken breasts, perfectly cooked pasta, and a rich, creamy lemon-infused sauce. Featuring fresh garlic, parmesan, and a hint of Italian seasoning, this recipe delivers bright flavors with a velvety texture, ideal for a satisfying weeknight dinner or special occasion meal.
Ingredients
Scale
Pasta and Seasoning
- 350 g pasta of choice
- 1 tsp sea salt flakes
- ¼ tsp black pepper
- 1 tsp sweet paprika
- 1 tsp Italian seasoning
Chicken
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp water
Sauce
- 40 g unsalted butter
- 1 tbsp minced garlic
- 2 tbsp flour
- 1 cup chicken stock (240 ml)
- 2 cups heavy cream (480 ml)
- 4 tbsp fresh lemon juice
- 1 cup freshly grated parmesan (about 100 g)
To Serve
- Lemon wedges
- Fresh parsley, chopped
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until it is 1–2 minutes shy of al dente. Drain the pasta well and set it aside while you prepare the sauce and chicken.
- Season the chicken: In a small bowl, mix together the sea salt flakes, black pepper, sweet paprika, and Italian seasoning. Rub this spice mix all over the chicken breasts on both sides to ensure they are well-seasoned.
- Cook the chicken: Heat the olive oil in a large pan over medium-high heat. Add the seasoned chicken breasts and cook for 2–3 minutes on each side or until fully cooked through and no longer pink in the center. Remove the chicken from the pan and set aside to rest.
- Build the sauce base: Pour 2 tablespoons of water into the hot pan to deglaze it, loosening any browned bits. Then add the unsalted butter and let it melt. Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
- Make the roux and sauce: Sprinkle in the flour and stir continuously to form a smooth paste (roux). Gradually whisk in the chicken stock followed by the heavy cream. Reduce the heat and simmer the sauce, stirring often, until it thickens comfortably to coat the back of a spoon, about 4-5 minutes.
- Slice the chicken: While the sauce is simmering, slice the cooked chicken breasts into thin strips ready for serving.
- Finish the pasta and sauce: Remove the pan from heat, then whisk in the fresh lemon juice and freshly grated parmesan cheese until the sauce is creamy and smooth. Add the cooked pasta to the pan and toss gently to coat the noodles thoroughly in the sauce.
- Serve: Plate the pasta and top it with the sliced chicken strips. Garnish with freshly chopped parsley and lemon wedges for an added burst of freshness. Serve immediately while warm.
Notes
- Cooking the pasta just shy of al dente prevents it from overcooking when tossed in the sauce later.
- You can substitute chicken stock with vegetable stock for a lighter taste.
- For a lighter version, use half-and-half instead of heavy cream but the sauce will be less rich.
- Freshly grated parmesan provides better flavor and texture compared to pre-grated cheese.
- Lemon juice is added at the end to keep the bright citrus flavor vibrant.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: creamy lemon chicken pasta, chicken pasta, lemon pasta, creamy pasta, Italian chicken recipe
