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Creamy Lemon Chicken Pasta Recipe

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4.6 from 58 reviews

This Creamy Lemon Chicken Pasta combines tender lemon-herb chicken cutlets with a luscious, creamy lemon sauce enveloping your favorite long pasta. Infused with fresh herbs and a hint of smoked paprika, this dish offers a vibrant, comforting meal perfect for weeknight dinners or special occasions. The subtle tang of lemon pairs beautifully with the rich Parmesan cream sauce, making each bite deliciously satisfying.

Ingredients

Scale

Lemon-Herb Chicken

  • 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

Creamy Lemon Pasta

  • 1 lb. pasta of choice (bucatini, spaghetti, pappardelle, or fettuccine recommended)
  • 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
  • 3 Tbsp. fresh lemon juice

Optional Add-Ins

  • Fresh baby spinach or arugula
  • Sun-dried tomatoes
  • Roasted broccoli
  • Sautéed mushrooms

Instructions

  1. Prepare the Lemon-Herb Chicken: In a small bowl, combine lemon zest, dried oregano, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Rub this seasoning mixture evenly over the thinly sliced chicken cutlets. Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 3-4 minutes per side or until cooked through and golden brown. Remove the chicken from the pan and set aside.
  2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain, reserving about 1/2 cup of pasta water, and set aside.
  3. Sauté Onion and Garlic: In the same skillet used for the chicken, melt butter over medium heat. Add finely chopped onion and sauté until translucent and soft, about 4-5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant, stirring constantly to avoid burning.
  4. Make the Cream Sauce: Pour in the heavy cream and chicken broth. Stir well and bring the mixture to a gentle simmer. Season with kosher salt and black pepper. Allow to simmer for 3-4 minutes until the sauce thickens slightly.
  5. Add Lemon and Cheese: Stir in the lemon zest, fresh lemon juice, finely chopped parsley, and grated Parmigiano Reggiano cheese. Mix until the cheese has melted and the sauce is creamy. If the sauce is too thick, thin it out with some reserved pasta water, a tablespoon at a time.
  6. Combine Pasta and Chicken: Add the cooked pasta and lemon-herb chicken cutlets back into the skillet with the cream sauce. Toss everything gently to combine and heat through for 2-3 minutes. If using optional add-ins like spinach or roasted vegetables, fold them in now and allow them to warm slightly.
  7. Serve: Divide the pasta and chicken among plates. Garnish with extra chopped parsley and additional grated Parmigiano Reggiano cheese. Serve immediately while hot and creamy.

Notes

  • For the best flavor, use freshly grated Parmigiano Reggiano rather than pre-grated cheese.
  • If you prefer a lighter sauce, substitute half-and-half for heavy cream.
  • Use chicken thighs instead of breasts for a richer taste and juicier texture.
  • Reserve some pasta water to adjust the sauce consistency as needed.
  • Adding baby spinach or arugula at the end adds freshness and color to the dish.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://amandafood.com/creamy-lemon-chicken-pasta-recipe/