Fresh Lemon Chicken Pasta
A vibrant, zesty dish that combines tender chicken with a bright lemon sauce, perfect for a quick weeknight meal.
Servings: 4 servings
Equipment
- Large Pot
- Large Skillet
Ingredients
Main Ingredients
- 1 pound Boneless, Skinless Chicken Breasts Cut into bite-sized pieces.
- 8 ounces Pasta Fettuccine or penne recommended.
- 2 large Lemons Juiced.
- 3 cloves Garlic Minced.
- 1 cup Heavy Cream For the sauce.
- 2 tablespoons Olive Oil For sautéing the chicken.
- ½ cup Parmesan Cheese Grated.
- ¼ cup Fresh Parsley Chopped for garnish.
- Salt and Pepper To taste.
Instructions
- 1. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- 2. In a large skillet, heat olive oil over medium-high heat. Add chicken pieces, season with salt and pepper, and cook for 6-8 minutes until golden brown and cooked through.
- 3. Add minced garlic to the skillet and sauté for about 1 minute until fragrant.
- 4. Pour in fresh lemon juice and simmer for 1-2 minutes, stirring to combine.
- 5. Stir in heavy cream and let simmer for 3-4 minutes until the sauce thickens slightly.
- 6. Incorporate grated Parmesan cheese into the sauce, stirring until melted. Adjust seasoning with salt and pepper if needed.
- 7. Add cooked pasta to the skillet and toss until evenly coated with the sauce. Add reserved pasta water if needed for creaminess.
- 8. Remove from heat and stir in chopped parsley. Serve immediately, garnished with extra Parmesan and parsley if desired.
Notes
For variations, consider adding vegetables or using different pasta types. This dish can also be made vegetarian by substituting chicken with mushrooms or other vegetables.