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Lemon Chicken Pasta Recipe

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★★★★★

4.4 from 86 reviews

This Lemon Chicken Pasta recipe combines tender, seasoned chicken breasts with a creamy, tangy lemon-infused sauce tossed with perfectly cooked pasta. The dish is enriched with garlic, parmesan, and fresh parsley, making it a comforting yet bright and fresh meal ideal for weeknight dinners or special occasions.

Ingredients

Scale

For the Pasta and Chicken

  • 350 g pasta of choice
  • 1 tsp sea salt flakes
  • ¼ tsp black pepper
  • 1 tsp sweet paprika
  • 1 tsp Italian seasoning
  • 2 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp water

For the Sauce

  • 40 g unsalted butter
  • 1 tbsp minced garlic
  • 2 tbsp flour
  • 1 cup chicken stock
  • 2 cups heavy cream
  • 4 tbsp fresh lemon juice
  • 1 cup freshly grated parmesan

To Garnish

  • Lemon wedges, to serve
  • Fresh parsley, to serve

Instructions

  1. Cook the Pasta: Bring a pot of salted water to a boil and cook the pasta according to package instructions, but drain it 1–2 minutes before it reaches al dente. Set the pasta aside for later.
  2. Season the Chicken: In a small bowl, mix the sea salt flakes, black pepper, sweet paprika, and Italian seasoning. Rub this seasoning blend onto both sides of the chicken breasts evenly.
  3. Cook the Chicken: Heat olive oil in a large pan over medium heat. Add the seasoned chicken breasts and cook for about 2–3 minutes per side until fully cooked through and golden brown. Remove the chicken from the pan and set aside.
  4. Prepare the Sauce Base: Add 2 tablespoons of water to the same pan to deglaze it, then add the butter and let it melt. Stir in the minced garlic and sauté briefly until fragrant, about 30 seconds.
  5. Make the Roux and Sauce: Sprinkle the flour into the pan and stir continuously to form a smooth paste. Gradually pour in the chicken stock and heavy cream, stirring constantly to prevent lumps. Allow the sauce to simmer gently until it thickens to a creamy consistency.
  6. Slice the Chicken: While the sauce simmers, slice the cooked chicken breasts into thin strips.
  7. Finish the Sauce and Combine: Remove the pan from the heat and whisk in fresh lemon juice and the grated parmesan cheese until the sauce is creamy and smooth. Add the cooked pasta to the pan and toss thoroughly to coat the pasta evenly with the sauce.
  8. Serve: Plate the lemon-coated pasta topped with the sliced chicken. Garnish with fresh parsley and serve with lemon wedges on the side for extra zing.

Notes

  • For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
  • Use freshly grated parmesan for best texture and flavor — pre-grated cheese may not melt as smoothly.
  • Adjust lemon juice to taste; add more for a tangier sauce or less if preferred milder.
  • You can substitute chicken breasts with thighs if preferred, just adjust cooking times accordingly.
  • Ensure the sauce is not too thick or it may clump; add a bit more chicken stock or cream if necessary to reach desired consistency.

Keywords: Lemon Chicken Pasta, creamy pasta, chicken breast recipe, Italian pasta dishes, lemon sauce pasta

Find it online: https://cookcrisis.com/lemon-chicken-pasta-recipe/