This Easy Lemon Chicken Pasta is a fresh and tasty dish! With tender chicken and bright lemon flavor, it’s perfect for a quick dinner.
Honestly, the zesty lemon really wakes up the whole meal. I like to sprinkle some parsley on top for a pop of color and extra yum! 🍋😍
Key Ingredients & Substitutions
Fettuccine Pasta: Fettuccine is a great choice for this recipe, but you can also swap it for spaghetti, linguine, or even whole wheat pasta for a healthier version.
Chicken Breasts: Boneless, skinless chicken breasts are easy to work with. You could use chicken thighs for a juicier option or even turkey cutlets if you prefer poultry alternatives.
Heavy Cream: Heavy cream gives the pasta a rich flavor. If you want a lighter option, consider using half-and-half or a non-dairy cream like coconut or almond cream.
Parmesan Cheese: Freshly grated Parmesan makes a big difference in taste! If you’re dairy-free, try nutritional yeast for a cheesy flavor or use a vegan Parmesan.
Lemon: Fresh lemon juice is best for that zesty touch! If you don’t have fresh lemons, bottled lemon juice will work in a pinch, but the flavor may not be as bright.
How Do You Cook Chicken Perfectly?
Cooking chicken just right is key to keeping it juicy and tender. Here’s how you can nail it:
- Start with even thickness by pounding the chicken breasts to cook evenly.
- Season well with salt and pepper; this enhances flavor.
- Use medium-high heat when cooking to get that nice golden crust without burning.
- Let the chicken rest for a few minutes after cooking; this allows the juices to redistribute and keep it moist.
By paying attention to these details, you’ll end up with perfectly cooked chicken every time!
How to Make Easy Lemon Chicken Pasta
Ingredients You’ll Need:
- 8 oz fettuccine pasta
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 lemon, zested and juiced (about 2 tablespoons juice)
- 1 tablespoon butter
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Lemon wedges, for serving
Time Estimate:
This recipe should take about 30 minutes from start to finish. You’ll spend around 10 minutes cooking the pasta and preparing the chicken, followed by about 15 minutes making the creamy lemon sauce and tossing everything together.
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by cooking the fettuccine pasta according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Once cooked, drain the pasta and set it aside while you prepare the chicken and sauce.
2. Prepare the Chicken:
Season both sides of the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the chicken breasts and cook them for about 5-6 minutes on each side, or until they’re golden brown and fully cooked. Remove them from the skillet and let them rest on a cutting board for a few minutes. After resting, slice the chicken into strips.
3. Make the Lemon Cream Sauce:
In the same skillet you used for the chicken, add the butter and minced garlic. Sauté for about 1 minute, or until the garlic becomes fragrant. Then, lower the heat to medium and pour in the heavy cream, stirring to combine it with the garlic and any delicious bits left from the chicken.
4. Add Cheese and Lemon:
Next, add the grated Parmesan cheese, lemon zest, and lemon juice to the skillet. Stir continuously until the cheese has melted and the sauce is smooth. Taste the sauce and sprinkle in some salt and pepper as needed for extra seasoning.
5. Combine Pasta and Sauce:
Now it’s time to bring everything together! Add the cooked fettuccine to the skillet and toss it in the lemon cream sauce so that every strand is nicely coated. Then, stir in the chopped parsley for a fresh touch.
6. Serve the Dish:
On a plate, dish out the creamy pasta and top it with the sliced chicken. For a lovely presentation, garnish with extra parsley and serve lemon wedges on the side for an extra zing. Enjoy every bite of this delightful, zesty dish!
Enjoy your flavorful and creamy lemon chicken pasta!
FAQ for Easy Lemon Chicken Pasta
Can I Use Whole Wheat Pasta Instead of Fettuccine?
Absolutely! Whole wheat pasta is a nutritious substitute and will work just as well in this recipe. Just keep an eye on the cooking time as it might differ slightly from regular fettuccine.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or even a non-dairy alternative like coconut cream or almond milk. Just be mindful that the sauce may not be as rich and creamy with these alternatives.
How to Store Leftover Lemon Chicken Pasta?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop or in the microwave, stirring occasionally to ensure even heating. You may want to add a splash of cream or broth to refresh the sauce.
Can I Add Vegetables to This Dish?
Definitely! Vegetables like spinach, cherry tomatoes, or broccoli would make a great addition. You can sauté them alongside the garlic for added flavor and nutrition!
