Description
A luscious and creamy lemon garlic chicken pasta dish featuring tender pan-seared chicken breasts and a rich, tangy sauce made with heavy cream, lemon zest, and Parmesan. Perfect for a quick and satisfying weeknight meal, this recipe combines the zest of fresh lemon with the warmth of garlic and herbs, tossed with al dente fettuccine for a comforting, flavorful dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme (optional)
Sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth (or vegetable broth)
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (for garnish)
Pasta
- 8 oz fettuccine or spaghetti (or pasta of your choice)
- Salt for pasta water
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water for later use.
- Season the Chicken: While the pasta cooks, season both sides of the chicken breasts with salt, black pepper, garlic powder, onion powder, and dried thyme for added flavor.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Sear the chicken breasts for 6-7 minutes on each side until golden brown and fully cooked with an internal temperature of 165°F (74°C). Remove from skillet and allow to rest before slicing.
- Make the Sauce: In the same skillet, melt unsalted butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
- Add Cream and Broth: Pour in heavy cream and chicken broth, stirring well to combine. Bring to a gentle simmer and let the sauce cook for 3-4 minutes to thicken slightly.
- Flavor the Sauce: Stir in lemon zest, fresh lemon juice, salt, and black pepper. Continue simmering for another 2-3 minutes to marry the flavors.
- Slice the Chicken: Thinly slice or cut the rested chicken into bite-sized pieces to be mixed into the pasta.
- Toss Pasta in Sauce: Add the cooked pasta directly to the skillet with the sauce. Toss to coat evenly, adding reserved pasta water as needed to loosen and adjust the sauce consistency.
- Finish with Cheese and Chicken: Stir in grated Parmesan cheese until melted and the sauce turns creamy. Fold in the sliced chicken, mixing well to combine evenly throughout the pasta.
- Serve: Dish the creamy lemon garlic chicken pasta into bowls. Garnish with freshly chopped parsley and additional Parmesan cheese to taste. Serve immediately and enjoy!
Notes
- You can substitute chicken broth with vegetable broth for a milder flavor.
- Use fresh lemon juice for best brightness and acidity.
- Reserve some pasta water to adjust sauce consistency for a silkier texture.
- Use a meat thermometer to ensure chicken is cooked safely.
- Freshly grated Parmesan melts better and enhances the sauce flavor compared to pre-grated options.
- For a lighter version, consider using half-and-half or milk instead of heavy cream.
