Print

Creamy Lemon Garlic Chicken Pasta

Close-up of Creamy Lemon Garlic Pasta with Chicken, topped with parsley and lemon zest.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a bright, rich, and savory pasta dish featuring tender chicken in a creamy lemon garlic sauce. This recipe is quick enough for a weeknight meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 12 oz pasta (fettuccine or linguine recommended)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 large lemon, zested and juiced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. Set the pasta aside.
  2. Season the chicken pieces with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium. Add the minced garlic to the same skillet and cook for 1 minute until fragrant. Do not let the garlic burn.
  4. Pour in the white wine or broth and scrape up any browned bits from the bottom of the pan. Let it simmer and reduce by half, about 2 minutes.
  5. Stir in the heavy cream, lemon zest, and lemon juice. Bring the sauce to a gentle simmer.
  6. Reduce the heat to low. Gradually stir in the Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add reserved pasta water, a splash at a time, until you reach your desired consistency.
  7. Return the cooked chicken and the drained pasta to the skillet. Toss everything together until the pasta and chicken are fully coated in the sauce.
  8. Stir in the fresh parsley. Taste and adjust salt and pepper if needed. Serve immediately with extra Parmesan cheese.

Notes

  • To prevent the sauce from separating, keep the heat low when adding the cheese and avoid boiling the sauce after the cream is added.
  • Use fresh lemon juice for the best flavor; bottled juice will taste flat.
  • For a richer sauce, substitute cream cheese for half of the Parmesan cheese.

Nutrition

Find it online: https://tastytipster.com/creamy-lemon-garlic-pasta-with-chicken/