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lemon chicken pasta

How to Make Lemon Chicken Pasta

josef
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!
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Total Time 20 minutes
Course dinner, lunch, main courses
Cuisine Italian, Mediterranean
Servings 4
Calories 682 kcal

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.
Keyword Chicken pasta, Lemon chicken pasta