Description
An easy and delicious creamy lemon chicken pasta featuring tender chicken, a rich lemony sauce, and fresh herbs for a comforting meal.
Ingredients
- 1 pound pasta of your choice (e.g., bucatini, spaghetti)
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, sliced into cutlets or bite-sized pieces
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 1 tablespoon butter
- 1 1/2 cups finely chopped yellow onion
- 6 cloves garlic, minced
- 3/4 cup chicken broth
- 1 cup heavy cream
- 1/3 cup fresh parsley, finely chopped (plus more for garnish)
- 1/3 cup grated Parmesan cheese (plus more for garnish)
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
- Reserved pasta cooking water (about 1/2 cup)
Instructions
- Cook your chosen pasta according to package directions in well-salted boiling water. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
- While the pasta cooks, pat the chicken dry. In a bowl, toss the chicken pieces with olive oil, Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Heat a large sauté pan or skillet over medium heat. Cook the seasoned chicken until it’s golden brown and fully cooked through, about 7-10 minutes depending on thickness. Transfer the cooked chicken to a plate and set aside.
- In the same pan, melt the butter over medium heat. Add the chopped yellow onion and sauté until softened, about 4-5 minutes. Stir in the minced garlic and cook for another 2 minutes until fragrant.
- Pour in the chicken broth and heavy cream. Season with salt and pepper. Bring the sauce to a gentle simmer and let it thicken slightly for about 5 minutes, stirring occasionally.
- Remove the pan from the heat. Stir in the chopped fresh parsley, grated Parmesan cheese, lemon zest, and fresh lemon juice. Whisk until well combined.
- Add the cooked pasta to the sauce, along with half of the reserved pasta cooking water. Toss continuously until the pasta is coated and the sauce is smooth and creamy. Add more pasta water if needed to reach your desired consistency.
- Top the pasta with the cooked chicken. Garnish with additional Parmesan, fresh parsley, black pepper, and a final squeeze of fresh lemon juice, if desired. Serve immediately.
Notes
- Use any pasta shape you prefer for this recipe.
- Adjust lemon juice for desired tanginess.
- Not specified in the original recipe, but ensure chicken reaches safe internal temperature of 165°F.