Lemon Chicken Pasta
The ultimate comfort food, Lemon Chicken Pasta is creamy, zesty, and incredibly satisfying. This easy weeknight dinner brings a burst of flavor with every bite. Perfect for sharing with family or friends, it’s a dish you’ll want to make tonight!
Equipment
- Skillet
- Saucepan
- Mixing Bowl
- Large Pot
- Wooden Spoon
- Grater
- Chef's Knife
Ingredients
- 12 ounces dry gemelli pasta
- 2 boneless, skinless chicken breasts
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ½ cup low-sodium chicken broth
- ¼ cup fresh lemon juice from 2 lemons
- 1 teaspoon lemon zest
- ½ cup heavy cream room temperature
- 1 cup freshly grated Parmesan cheese plus more, for serving
- Chopped fresh parsley optional, for serving
Instructions
- Boil the gemelli pasta according to the package instructions. Once cooked, drain the pasta and set it aside. Reserve 1 cup of the pasta cooking water before draining.
- Pat dry the chicken breasts and pound them to an even thickness. Season the chicken breasts with salt and black pepper.
- In a large skillet over medium-high heat, heat olive oil. Add the chicken and cook until browned on both sides and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and set it aside.
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
- Pour in the pasta cooking water, chicken broth, lemon juice, and lemon zest. Bring the mixture to a simmer. Simmer for 3-5 minutes.
- Reduce the heat to low, add heavy cream and Parmesan cheese. Stir until the cheese is melted, and the sauce is smooth.
- Slice the cooked chicken into thin strips and add them back to the skillet. Simmer for an additional 2-3 minutes until everything is heated through.
- Add the cooked pasta to the skillet and toss until it's well coated with the lemony sauce, then serve garnished with chopped fresh parsley and extra Parmesan cheese.
Notes
- Tip 1: I used gemelli, but any kind of pasta works for this recipe. Just follow the cooking instructions on the box.
- Tip 2: Boneless, skinless chicken thighs also work. For a quick and convenient option, use shredded rotisserie chicken in place of cooked chicken breasts.
- Tip 3: For a lighter version, use half-and-half or whole milk instead.