Print

Creamy Lemon Chicken Pasta

Close-up of Creamy Lemon Chicken Pasta tossed in a light sauce and topped with fresh parsley.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A fresh and light pasta dish featuring tender chicken in a bright, creamy lemon sauce.

Ingredients

Scale
  • 1 pound pasta (linguine or fettuccine)
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup milk or half-and-half
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup frozen peas (optional)
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Cook pasta according to package directions. Reserve 1/2 cup of the pasta water before draining.
  2. While the pasta cooks, season the chicken pieces with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
  4. Reduce heat to medium. Add garlic to the skillet and cook for 30 seconds until fragrant.
  5. Pour in chicken broth, lemon juice, and lemon zest. Bring to a simmer and cook for 2 minutes, scraping up any browned bits from the bottom of the pan.
  6. Stir in milk or half-and-half and bring the sauce back to a gentle simmer. Do not boil rapidly.
  7. Whisk in Parmesan cheese until the sauce thickens slightly. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
  8. Return the cooked chicken to the skillet. Add the drained pasta and peas (if using). Toss well to coat everything in the sauce.
  9. Stir in fresh parsley. Taste and adjust seasoning with salt and pepper. Serve immediately.

Notes

  • For a lighter sauce, substitute plain Greek yogurt for the half-and-half, adding it off the heat at the very end to prevent curdling.
  • Add blanched asparagus tips or spinach during the last minute of cooking for extra green vegetables.
  • Use fresh lemon juice for the best bright flavor.

Nutrition

Find it online: https://magazinemeal.com/creamy-lemon-chicken-pasta-fresh-and-light/