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lemon chicken pasta

Lemon Chicken Pasta Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 590
Ingredients Method Notes

Ingredients
  

  • 8 oz dried pasta
  • 2 boneless, skinless chicken breasts (about 1 lb), sliced into 1/2-inch strips
  • 1/2 tsp salt, plus more for pasta water
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 3 garlic cloves, minced
  • 1/2 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1/4 cup freshly squeezed lemon juice
  • 1 tbsp lemon zest
  • 1/2 cup freshly grated Parmesan cheese
  • Chopped fresh parsley, for serving

Method
 

  1. Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
  2. Season chicken strips with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook the chicken for 4 to 5 minutes per side until golden and cooked through. Transfer to a plate.
  3. Reduce heat to medium and melt butter in the same skillet. Add garlic and cook 30 seconds until fragrant. Pour in chicken broth, scraping up browned bits, then stir in heavy cream, lemon juice, and lemon zest. Simmer 3 to 4 minutes until slightly thickened. Remove from heat and stir in Parmesan until smooth.
  4. Return the pasta and chicken to the skillet, toss to coat, and top with parsley. Serve right away.

Notes

If the sauce gets too thick, add a splash of reserved pasta water while tossing. This dish is best the moment it’s made, but leftovers keep in the fridge up to 3 days. Reheat gently on the stovetop with a little cream or milk.