Description
A rich and creamy lemon chicken pasta recipe that combines tender, seasoned chicken cutlets with a velvety lemon-infused cream sauce tossed through perfectly cooked pasta. This dish offers a bright, zesty flavor balanced with Parmesan cheese and fresh herbs, perfect for a comforting yet elegant weeknight dinner.
Ingredients
Scale
Chicken Marinade and Seasoning
- 1 lb. boneless, skinless chicken breasts, thinly sliced into cutlets
- 2 Tbsp. extra-virgin olive oil
- 2 tsp. lemon zest
- 2 tsp. dried oregano
- 1 1/2 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 3/4 tsp. kosher salt
- 3/4 tsp. black pepper
Pasta
- 1 lb. pasta of choice (such as bucatini, spaghetti, pappardelle, or fettuccine)
Sauce
- 1 Tbsp. butter
- 1 1/2 cups finely chopped yellow onion
- 6 garlic cloves, minced
- 1 cup heavy cream
- 3/4 cup chicken broth
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/3 cup finely chopped fresh parsley (plus more for garnish)
- 1/3 cup grated Parmigiano Reggiano cheese (plus more for garnish)
- 1 Tbsp. lemon zest plus 3 Tbsp. fresh lemon juice
Optional Add-ins and Garnishes
- Fresh baby spinach or arugula
- Sun-dried tomatoes
- Roasted broccoli
- Sautéed mushrooms
Instructions
- Prepare the water and chicken: Bring a large pot of generously salted water to a boil. Meanwhile, in a bowl, combine the thinly sliced chicken breasts with olive oil, lemon zest, dried oregano, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Toss to coat evenly.
- Cook the chicken: Heat a large high-sided skillet or sauté pan over medium heat. Arrange the seasoned chicken in the pan and cook for 7 to 10 minutes until golden and the internal temperature reaches 165ºF. Transfer cooked chicken to a plate and cover to keep warm.
- Cook the pasta: Once the water is boiling, add the pasta and cook until just shy of al dente, as it will finish cooking in the sauce. Before draining, reserve 1 cup of pasta cooking water.
- Make the sauce: Using the same pan (no need to clean), add butter and chopped yellow onion. Cook over medium heat until softened, about 4 to 5 minutes. Add minced garlic and cook 1 to 2 minutes until aromatic. Stir in heavy cream, chicken broth, kosher salt, and black pepper. Bring to a simmer and continue cooking uncovered until slightly thickened, about 5 to 6 minutes. Stir in chopped parsley, grated Parmesan cheese, lemon zest, and lemon juice.
- Combine pasta and sauce: Add the cooked pasta to the sauce along with 1/2 cup of reserved pasta water. Increase heat to medium-high and toss vigorously with tongs, cooking and tossing constantly until the pasta is coated in a thick, glossy sauce, about 2 minutes. Add more reserved pasta water if the sauce is too thick. Turn off heat once desired consistency is achieved.
- Serve with chicken and garnish: Thinly slice the cooked chicken and arrange on top of the pasta. Garnish with extra chopped fresh parsley, grated Parmesan, cracked black pepper, and an additional squeeze of lemon juice. Optionally add fresh greens or roasted vegetables to brighten the dish.
Notes
- Reserve pasta cooking water to adjust sauce consistency for a creamy finish.
- Choose long, twirly pasta like spaghetti or fettuccine for best texture with the sauce.
- Use a meat thermometer to ensure chicken reaches a safe 165ºF internal temperature.
- Optional vegetables like spinach, arugula, sun-dried tomatoes, or sautéed mushrooms add great flavor and nutrition.
- Try freshly grated Parmigiano Reggiano for the best cheesy flavor and creaminess.
- For a lighter option, substitute half-and-half or whole milk for the heavy cream, but sauce will be less rich.
