Description
This creamy lemon garlic chicken pasta combines tender, juicy chicken breasts with a rich, tangy sauce made from heavy cream, lemon juice, and Parmesan cheese. Tossed with perfectly cooked fettuccine, this dish is flavorful, comforting, and quick to prepare, making it an ideal meal for weeknights or special occasions.
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
Pasta & Garnish
- 8 oz fettuccine or spaghetti (or pasta of your choice)
- Salt for pasta water
- 2 tablespoons chopped fresh parsley (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. Drain and set aside, reserving 1/2 cup of pasta water for later use.
- Season the Chicken: While the pasta is cooking, season both sides of the chicken breasts with salt, black pepper, garlic powder, onion powder, and dried thyme, if using.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side until golden brown and fully cooked (internal temperature of 165°F or 74°C). Remove the chicken from the skillet and let it rest.
- Sauté Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
- Make the Sauce: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
- Add Lemon and Seasoning: Stir in lemon zest, fresh lemon juice, salt, and black pepper. Continue simmering for another 2-3 minutes to meld the flavors.
- Slice the Chicken: Slice the rested chicken into thin strips or bite-sized pieces for easy mixing.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet with the sauce, tossing to combine. Add reserved pasta water as needed to loosen the sauce and achieve desired consistency.
- Add Cheese and Chicken: Stir in the grated Parmesan cheese until melted and creamy, then add the sliced chicken and mix well to combine everything evenly.
- Serve and Garnish: Plate the creamy lemon garlic chicken pasta in bowls and garnish with chopped fresh parsley and additional Parmesan cheese if desired. Serve immediately.
Notes
- Use fresh lemon juice and zest for the brightest flavor.
- Reserve some pasta water to adjust the sauce consistency as needed.
- Chicken can be cooked ahead of time and reheated gently in the sauce.
- For a lighter version, substitute heavy cream with half-and-half or use a low-fat cream alternative.
- Add red pepper flakes for a spicy kick.
- Gluten-free pasta can be used to make this recipe gluten-free.
