This Lemon Chicken Pasta is a bright and delicious dish that’s sure to make your taste buds happy! Juicy chicken, zesty lemon, and pasta all come together in a creamy sauce.
You can’t go wrong with this combo! I mean, who doesn’t love a splash of lemon? It brings a little sunshine to any meal—perfect for a cheerful dinner at home! 🍋
I love making this pasta after a long day. It’s easy to whip up, and the flavors are so refreshing. Pair it with a simple salad for a complete meal that feels fancy yet fun!
Key Ingredients & Substitutions
Pasta: I love using fettuccine for its wide shape, which holds the creamy sauce well. If you prefer, linguine or spaghetti works great too! Whole wheat or gluten-free pasta are excellent substitutes if you’re looking for healthier options.
Chicken: Boneless, skinless chicken breasts are perfect here for quick cooking. If you’re pressed for time, rotisserie chicken or cooked shredded chicken can easily substitute, cutting down on prep time.
Heavy Cream: For a lighter option, use half-and-half or low-fat cream. You can also try coconut cream for a dairy-free version. Just know it may alter the flavor slightly.
Parmesan Cheese: Freshly grated Parmesan adds the best flavor! If you’re in a pinch, pre-grated cheese works, but the texture might not be as creamy. Nutritional yeast is an excellent substitute for a vegan option.
How Do I Cook the Chicken Perfectly?
Cooking chicken to perfection can be tricky. The key is to ensure it stays juicy and flavorful. Here’s how I do it:
- First, flatten the chicken breasts slightly for even cooking.
- Heat the olive oil until shimmering, but not smoking, to prevent sticking.
- Cook each side for about 5-7 minutes until golden brown. Use a meat thermometer if you’re unsure—it should reach 165°F (75°C).
- Let the chicken rest for a few minutes before slicing. This helps retain moisture!
Cooking chicken this way will keep it tender and juicy, making your pasta dish even more delightful!
How to Make Lemon Chicken Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz (225g) fettuccine or linguine pasta
For the Chicken:
- 2 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 tsp garlic powder
- 2 tbsp olive oil
For the Sauce:
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 lemon (juice and zest)
- 1/2 cup grated Parmesan cheese
- 2 tbsp capers (optional)
For Garnishing:
- 1/4 cup fresh parsley, chopped
- Lemon slices for garnish
How Much Time Will You Need?
This Lemon Chicken Pasta recipe takes about 25 minutes in total. You’ll spend around 10 minutes prepping the ingredients and about 15 minutes cooking. Perfect for a quick yet satisfying dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add your pasta and cook according to the package instructions until it reaches that delightful al dente texture. Once done, drain the pasta and set it aside for later.
2. Season and Cook the Chicken:
While your pasta is cooking, take the chicken breasts and season both sides with salt, pepper, and garlic powder. Then, heat olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook each side for about 5-7 minutes until it’s beautifully golden and fully cooked. Remove the chicken from the skillet, let it rest for a few minutes, then slice it into scrumptious strips.
3. Make the Sauce:
In the same skillet, lower the heat to medium and toss in the minced garlic. Sauté for about 30 seconds until it’s fragrant—it smells amazing! Then, pour in the heavy cream and chicken broth, stirring everything together. Let the mixture simmer gently for about 2-3 minutes to thicken slightly.
4. Bring it All Together:
Now it’s time to add in the zest and juice from the lemon, the grated Parmesan cheese, and the capers if you’re using them. Stir well and let it cook for another minute until everything is combined and creamy.
5. Combine Pasta and Chicken:
Next, add the cooked pasta to the skillet and toss it gently to coat it well in that delicious lemony sauce. Finally, place the sliced chicken on top and sprinkle with fresh chopped parsley for an added burst of flavor and color!
6. Serve and Enjoy:
Garnish your dish with lemon slices and additional Parmesan if desired. Serve immediately while it’s warm, and enjoy every creamy, zesty bite! This dish is sure to impress!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are a great alternative, offering tender and juicy meat. Just ensure they are cooked to an internal temperature of 165°F (75°C) for safety. They may take a few extra minutes to cook, so keep an eye on them!
Can I Make This Recipe Dairy-Free?
Yes, you can! Substitute the heavy cream with coconut cream or a plant-based cream alternative, and use nutritional yeast instead of Parmesan for a dairy-free option. The flavor will be a bit different, but it will still be delicious!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of chicken broth or water if the sauce has thickened too much.
Can I Add Vegetables to This Dish?
Definitely! Adding vegetables like spinach, broccoli, or cherry tomatoes would enhance the flavor and nutrition of the dish. Add them to the skillet when you sauté the garlic, so they cook slightly before adding the cream.
