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Creamy Lemon Chicken Pasta Recipe

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4.1 from 5 reviews

This Creamy Lemon Chicken Pasta is a delightful and comforting dish featuring tender, seasoned chicken cutlets cooked to golden perfection and served atop perfectly cooked pasta coated in a luscious lemon-infused creamy sauce. Enhanced with fresh parsley, Parmigiano Reggiano, and a hint of smoked paprika, this recipe balances bright citrus flavors with rich creaminess, making it an ideal weeknight dinner that feels both elegant and satisfying.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian-American

Ingredients

Chicken and Seasoning

  • 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

Pasta

  • 1 lb. pasta of choice (long and twirly types like bucatini, spaghetti, pappardelle, or fettuccine recommended)

Sauce

  • 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 and Garnish

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

Instructions

  1. Prepare the chicken seasoning and cook: In a bowl, combine the thinly sliced chicken breasts with olive oil, lemon zest, dried oregano, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Toss thoroughly to coat each piece evenly. Heat a large high-sided skillet or sauté pan over medium heat. Place the chicken pieces in the pan in a single layer and cook until nicely golden and the internal temperature reaches 165ºF, approximately 7 to 10 minutes depending on thickness. Remove chicken and cover to keep warm.
  2. Cook the pasta: Bring a large pot of generously salted water to a boil. Add your pasta of choice and cook until just shy of al dente, as the pasta will finish cooking in the sauce. Before draining, reserve 1 cup of the pasta cooking water.
  3. Make the creamy lemon sauce: Return the same skillet used for chicken (no need to wipe clean) to medium heat. Add butter and chopped yellow onion, cooking until onion softens, about 4 to 5 minutes. Add minced garlic and sauté until fragrant, about 1 to 2 minutes. Pour in heavy cream, chicken broth, kosher salt, and black pepper. Bring the mixture to a simmer and let it cook uncovered until it slightly thickens, about 5 to 6 minutes. Stir in finely chopped parsley, grated Parmigiano Reggiano, lemon zest, and fresh lemon juice.
  4. Finish pasta in the sauce: Add the cooked pasta to the skillet with the sauce along with 1/2 cup of the reserved pasta water. Increase heat to medium-high and toss vigorously with tongs, cooking and tossing constantly until the pasta is coated in a thick, glossy sauce, approximately 2 minutes. If the sauce becomes too thick, add more reserved pasta water gradually, tossing to loosen.
  5. Serve: Thinly slice the cooked chicken and arrange it atop the pasta. Garnish with extra chopped fresh parsley, additional grated Parmesan, cracked black pepper, and an extra squeeze of fresh lemon juice. Optional additions such as fresh baby spinach, arugula, sun-dried tomatoes, roasted broccoli, or sautéed mushrooms can be mixed in or served alongside.

Notes

  • Reserve pasta cooking water before draining; it’s essential for loosening and finishing your sauce.
  • Do not overcook pasta initially; it will finish cooking in the creamy sauce for perfect texture.
  • Use a high-sided skillet or sauté pan to comfortably toss pasta and sauce without spilling.
  • Adjust seasoning at the end to your taste; sometimes a little more lemon juice or salt balances the richness.
  • Leftovers store well in the refrigerator for up to 3 days but are best enjoyed fresh for optimal creaminess.

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