Description
A zesty and creamy Lemon Chicken Pasta made with tender chicken, fresh lemon juice, garlic, and parmesan for a flavorful and easy weeknight meal.
Ingredients
Units
Scale
- 12 oz pasta (fettuccine or linguine)
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, sliced
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add garlic and sauté for 1 minute until fragrant.
- Pour in chicken broth, lemon juice, and lemon zest. Bring to a simmer.
- Add heavy cream and Parmesan cheese. Stir until the sauce is smooth and begins to thicken, about 3-4 minutes.
- Return cooked chicken to the skillet, then add the drained pasta. Toss everything together until well combined.
- Garnish with chopped parsley if desired and serve immediately.
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- Use rotisserie chicken for a quicker option.
- Add spinach or broccoli for extra vegetables.
Nutrition
- Serving Size: 1 plate
- Calories: 560
- Sugar: 3g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg