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Creamy Lemon Chicken Pasta

Creamy Lemon Chicken Pasta Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 610
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 8 oz dried pasta
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 medium shallot, finely chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 1 large lemon, juice and zest (about 3 tbsp juice and 1 tsp zest)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper
  • 2 tbsp chopped fresh parsley

Method
 

  1. Cook pasta in salted boiling water until al dente, about 8 to 10 minutes. Reserve 1 cup pasta water, then drain. Season chicken pieces with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high. Sear chicken until golden and cooked through, 3 to 4 minutes per side. Transfer to a plate.
  3. Lower heat to medium, add butter, and sauté shallot for 2 to 3 minutes until soft. Add garlic and cook 30 seconds to 1 minute until fragrant.
  4. Pour in broth and scrape up browned bits. Reduce heat to medium-low, stir in cream, lemon juice, zest, and red pepper flakes. Simmer 2 to 3 minutes until slightly thickened. Stir in Parmesan until melted.
  5. Return chicken and pasta to the skillet, toss to coat. Add pasta water as needed for a silky sauce. Sprinkle with parsley and serve immediately.

Notes

This dish is best served right away while the sauce is loose and creamy. If it sits, the pasta absorbs liquid and the sauce thickens, so reheat leftovers with a splash of milk or broth to bring back the original texture.