Description
Fresh Lemon Chicken Pasta is a bright, creamy dish featuring tender bite-sized chicken pieces sautéed and tossed with fettuccine pasta in a luscious lemon-infused cream sauce, finished with Parmesan cheese and fresh parsley for a flavorful and satisfying meal.
Ingredients
Scale
Chicken and Sauce Ingredients
- 1 pound Boneless, Skinless Chicken Breasts (Cut into bite-sized pieces)
- 2 large Lemons (Juiced)
- 3 cloves Garlic (Minced)
- 1 cup Heavy Cream
- 2 tablespoons Olive Oil
- ½ cup Parmesan Cheese (Grated)
- Salt and Pepper (To taste)
Pasta and Garnish
- 8 ounces Pasta (Fettuccine or penne recommended)
- ¼ cup Fresh Parsley (Chopped for garnish)
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. Reserve ½ cup of pasta water, then drain the pasta and set aside.
- Sauté the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces, season with salt and pepper, and cook for 6-8 minutes until the chicken is golden brown and cooked through.
- Add Garlic: Add the minced garlic to the skillet with the chicken and sauté for about 1 minute until fragrant, stirring continuously to avoid burning.
- Add Lemon Juice: Pour in the freshly squeezed lemon juice and simmer for 1-2 minutes, stirring to blend the flavors into the chicken.
- Make the Cream Sauce: Stir in the heavy cream and let the mixture simmer gently for 3-4 minutes until the sauce thickens slightly and coats the chicken well.
- Add Parmesan Cheese: Incorporate the grated Parmesan cheese into the sauce, stirring until fully melted. Taste and adjust seasoning with additional salt and pepper if needed.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet and toss thoroughly to coat the pasta evenly with the sauce. If the sauce seems too thick, add reserved pasta water gradually to reach desired creaminess.
- Finish and Serve: Remove the skillet from heat, stir in chopped fresh parsley, and serve immediately. Optionally, garnish with extra Parmesan and parsley on top for added flavor and presentation.
Notes
- Use freshly squeezed lemon juice for the best bright and tangy flavor in the sauce.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
- Parmesan cheese is key to achieving the creamy texture, so freshly grated is preferable over pre-grated types.
- Reserve pasta water is essential to adjust the sauce consistency and help it cling better to the pasta.
- Chicken breasts can be substituted with boneless skinless thighs for a juicier option.
- For a gluten-free version, use gluten-free pasta.
