Go Back Email Link
creamy lemon chicken pasta recipe - Creamy Lemon Chicken Pasta served in a white bowl overhead view
Chloe

Creamy Lemon Chicken Pasta

creamy lemon chicken pasta recipe made easy at home. A bright and creamy pasta dish with tender pan-seared chicken in a luscious lemon garlic sauce. Ready in
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 680
Ingredients Method

Ingredients
  

For the Chicken
  • 2 boneless, skinless chicken breasts about 1 lb, halved horizontally
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp Italian seasoning
For the Pasta
  • 12 oz linguine or fettuccine or pasta of choice
  • 1 tbsp salt for pasta water
For the Lemon Cream Sauce
  • 3 tbsp unsalted butter divided
  • 4 cloves garlic minced
  • ½ cup dry white wine or chicken broth
  • 1 cup heavy cream
  • 2 lemons zest and juice (about ⅓ cup juice)
  • 1 cup freshly grated Parmesan cheese plus more for serving
  • ½ tsp salt to taste
  • ¼ tsp red pepper flakes optional
To Finish
  • ¼ cup fresh parsley chopped
  • 1 lemon sliced for garnish

Method
 

  1. Bring a large pot of generously salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
  2. While pasta cooks, season chicken cutlets with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden and cooked through (165°F internal). Transfer to a plate and cover loosely with foil.
  3. In the same skillet, reduce heat to medium. Melt 1 tablespoon butter and sauté garlic for 30 seconds until fragrant. Pour in wine (or broth), scraping up any browned bits. Simmer for 2 minutes until reduced by half. Add heavy cream, lemon zest, lemon juice, and red pepper flakes. Whisk and let it gently bubble for 3 minutes.
  4. Reduce heat to low. Stir in remaining 2 tablespoons butter and Parmesan until melted and smooth. Add drained pasta and toss well to coat. If sauce is too thick, add reserved pasta water a little at a time until you reach a velvety consistency.
  5. Slice rested chicken against the grain. Divide pasta among bowls, top with sliced chicken, drizzle with any extra sauce from the pan, and garnish with parsley and extra lemon zest. Serve immediately with more Parmesan.