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Lemon Chicken Pasta is a vibrant, flavorful dish that’s both simple to make and impressive enough for any occasion. With tender chicken, fresh lemon, creamy butter, and perfectly cooked pasta, this dish offers a delicious balance of savory, tangy, and creamy flavors. Whether you’re cooking for a busy weeknight or a special meal, this easy recipe is guaranteed to satisfy your taste buds in under 30 minutes. Let’s dive in and learn how to create this restaurant-quality dish at home!
Why You’ll Love This Lemon Chicken Pasta
- Quick & Easy: Ready in just 30 minutes, this dish is perfect for busy nights when you still want something delicious.
- Bursting with Flavor: The zesty lemon, rich butter, and savory chicken create a flavor explosion in every bite.
- Versatile: Whether it’s a casual weeknight dinner or a special occasion, Lemon Chicken Pasta is a guaranteed crowd-pleaser.
Ingredients You’ll Need
Before you get started, here’s everything you’ll need to make this flavorful pasta:
- Chicken: Boneless, skinless chicken breasts or thighs are best for this recipe, as they cook quickly and stay tender.
- Lemon: Fresh lemons for zest and juice—this is where the magic happens!
- Garlic: Adds a savory richness to the sauce and deepens its flavor profile.
- Pasta: Linguine, spaghetti, or penne work perfectly, but feel free to use your favorite type.
- Butter: The foundation of the creamy, luxurious sauce that coats the pasta.
- Parmesan: Freshly grated for a rich, nutty finish.
- Seasonings: Salt, pepper, and optional red pepper flakes for an extra touch of heat.
Optional Add-ins: Fresh herbs (like basil or parsley), roasted veggies (spinach, asparagus), or a pinch of chili flakes for heat.
How to Make Lemon Chicken Pasta
1. Prepare the Chicken
- Season and Cook: Season your chicken with salt, pepper, and any other spices you like. Heat olive oil in a large skillet over medium-high heat and cook the chicken for 4-5 minutes per side until golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet and allow it to rest before slicing it into strips.
2. Cook the Pasta
- Cook the Pasta: Bring a large pot of salted water to a boil.Add the pasta to the boiling water and cook it al dente, following the package instructions.
- Save Pasta Water: Before draining, be sure to reserve 1 cup of pasta water. This starchy water will help create the perfect sauce later.
3. Make the Lemon Butter Sauce
- Sauté Garlic: In the same skillet you used for the chicken, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, but be careful not to burn it.
- Add Lemon: Stir in fresh lemon juice and zest. Let it cook for another minute, allowing the flavors to come together.
- Create the Sauce: Gradually add some of the reserved pasta water to the pan, stirring to create a silky sauce that’s smooth and glossy. Slowly add more pasta water until the sauce achieves your preferred consistency.
4. Bring Everything Together
- Combine: Add the cooked pasta into the skillet with the lemon butter sauce, tossing to coat the pasta evenly.
- Add Chicken: Slice your chicken and toss it with the pasta and sauce until everything is well combined.
Tips for Perfect Lemon Chicken Pasta
- Avoid Overcooking the Chicken: To ensure the chicken stays juicy and tender, be careful not to overcook it.Use a meat thermometer to check for doneness (165°F internal temperature).
- Adjust the Sauce: If the sauce seems too thick, slowly add more pasta water to achieve the creamy consistency you’re looking for. You want it to coat the pasta without being too runny.
- Use Fresh Lemon: For the brightest, most vibrant flavor, always use fresh lemons instead of bottled lemon juice.
What to Serve with Lemon Chicken Pasta
Though Lemon Chicken Pasta is a satisfying dish on its own, pairing it with the right sides can elevate the meal:
- Side Dishes: A crisp, refreshing salad (such as a Caesar salad or mixed greens with a lemon vinaigrette) pairs beautifully. Garlic bread or roasted vegetables (like asparagus or zucchini) are perfect for soaking up the extra sauce.
- Beverage Pairings: For a wine pairing, opt for a crisp, refreshing white wine like Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, sparkling water with a squeeze of lemon or a refreshing iced tea works wonderfully.
Tools You’ll Need for This Recipe
Here are the essential tools to make Lemon Chicken Pasta:
- Large Skillet: Used for cooking the chicken and preparing the sauce.
- Pasta Pot: To cook the pasta perfectly.
- Tongs: For tossing the pasta in the sauce without breaking it.
- Grater: For freshly grated Parmesan cheese to finish the dish.
Storing and Reheating Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.To reheat, simply warm the pasta in a skillet over medium-low heat. Add a splash of pasta water or chicken broth to loosen the sauce and prevent it from becoming dry.
Variations and Substitutions
This recipe is incredibly versatile—feel free to make it your own with these ideas:
- Shrimp: Swap the chicken for shrimp for a lighter seafood option.
- Dairy-Free: Use dairy-free butter and nutritional yeast for a dairy-free version.
- Gluten-Free: Swap regular pasta for gluten-free pasta to accommodate dietary preferences.
- Vegetarian: Skip the chicken entirely and add extra vegetables like spinach, peas, or artichokes.
Frequently Asked Questions (FAQs)
- Can I freeze Lemon Chicken Pasta?
While you can freeze the chicken and sauce separately, pasta doesn’t freeze well because it can become mushy when reheated. It’s best enjoyed fresh, but you can store leftovers in the fridge for up to 3 days. - What pasta works best for this recipe?
Linguine, spaghetti, or penne all work well with this dish.Pick your preferred option or use whatever you have available! - Can I make the sauce ahead of time?
Yes, you can prepare the lemon butter sauce ahead of time and store it in the fridge. Just reheat it and toss with freshly cooked pasta when you’re ready to serve.
More Chicken Pasta Recipes You’ll Love
If you enjoyed Lemon Chicken Pasta, you’ll love these other chicken pasta dishes:
Final Thoughts on Lemon Chicken Pasta
Lemon Chicken Pasta is the perfect balance of fresh, vibrant flavors and creamy comfort. It’s quick, customizable, and guaranteed to be a hit at the dinner table. Try it out, get creative with your variations, and enjoy a dish that’s sure to become a regular in your recipe rotation. Don’t forget to share your results and let us know how much you loved it!
How to Make Lemon Chicken Pasta
Creamy Lemon Chicken Pasta is a super comforting and satisfying dish that you can have on the table in just 20 minutes. The leftovers are delicious so make a big batch!
Ingredients
- 350 g (12½ oz) pasta of choice (spaghetti pictured) (see note 1)
- 1 tsp sea salt flakes, plus extra to taste
- ¼ tsp cracked black pepper, plus extra to taste
- 1 tsp sweet paprika
- 1 tsp Italian mixed herbs (Italian seasoning) – can be substituted with dried thyme or oregano
- 2 boneless, skinless chicken breasts, cut in half horizontally to form 4 thin “steaks”
- 2 tbsp olive oil
- 2 tbsp water
- 40 g (1½ oz) unsalted butter
- 1 tbsp freshly minced garlic
- 2 tbsp flour
- 1 cup (250 ml) chicken stock
- 2 cups (500 ml) thickened (heavy/double) cream (must be full-fat)
- 4 tbsp lemon juice
- 1 cup (100 g) freshly grated parmesan
- Lemon cheeks, to serve
- ¼ bunch parsley, finely chopped, to serve
Instructions
- Cook the pasta according to the packet instructions less 1–2 minutes – the pasta will finish cooking in the sauce (see note 1).In a small bowl, combine the sea salt flakes, pepper, sweet paprika and Italian mixed herbs.Sprinkle the mixture over both sides of the chicken breast as evenly as you can.Heat the olive oil in a large, deep, heavy-based frying pan over medium–high heat. Cook the chicken for 2 minutes. Flip the chicken over, cover and cook for a further 2–3 minutes or until the chicken is cooked through. Set aside on a plate.Add the water to the pan, scrape up any sticky bits stuck to the base, if needed, then add the butter.Once the butter is melted, add the garlic and cook, stirring, for 30 seconds. Add the flour and stir for a further 30 seconds until a paste is formed.Add the chicken stock and thickened cream, then simmer for 2–3 minutes until the sauce has thickened.Meanwhile, cut the cooked chicken breast into bite-sized strips.Turn the heat off, whisk the lemon juice and parmesan cheese into the sauce. Season with extra salt and pepper to taste and add the cooked pasta to the pan.Serve topped with the sliced chicken breast, lemon cheeks (so everyone can add a squeeze of lemon) and a sprinkle of parsley.
Notes
I normally cook a whole packet of pasta and freeze the leftovers. It avoids having half-opened pasta packets in the pantry and is super handy for quick lunches and dinners.
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