If you’re craving something comforting yet refreshingly bright, look no further than this Creamy Lemon Garlic Chicken Pasta.
This dish strikes the perfect balance between richness and zest, offering a restaurant-quality meal you can make at home in 30 minutes.
It’s a one-pan wonder ideal for busy weeknights, cozy dinners, or even entertaining guests.
Let’s dive into everything you need to know to bring this flavorful dish to life.
Ingredients You’ll Need
To make this lemon garlic cream sauce pasta a success, you’ll need the following:
- Chicken: Boneless, skinless chicken breasts or thighs both work. Slice them thinly for quick cooking.
- Pasta: Fettuccine, penne, or linguine are ideal. Use what you have on hand.
- Lemon: Fresh lemon juice and zest provide that bright, tangy flavor.
- Garlic: Fresh garlic is key for bold flavor. Mince or crush several cloves.
- Cream: Use heavy cream for a luxurious texture, or half-and-half for a lighter touch.
- Parmesan Cheese: Adds depth and saltiness. Use freshly grated if possible.
- Butter & Olive Oil: For cooking the chicken and enriching the sauce.
- Seasonings: Salt, pepper, and a pinch of crushed red pepper flakes for heat (optional).
- Fresh Herbs: Parsley or basil makes a great finishing touch.
Step-by-Step Instructions
This recipe is simple to follow, and everything comes together in one pan for easy cleanup.
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1/2 cup of the pasta water before draining. - Sear the Chicken:
Season the chicken with salt and pepper. In a large skillet over medium heat, add olive oil and butter. Cook the chicken until golden and cooked through, about 4–5 minutes per side. Transfer to a plate. - Sauté Garlic:
In the same skillet, add a bit more butter if needed. Sauté the minced garlic until fragrant—about 1 minute. Be careful not to burn it. - Deglaze and Simmer:
Add lemon juice and zest to the pan, scraping up the browned bits. Let it simmer for 1–2 minutes to concentrate the flavor. - Add the Cream:
Stir in the heavy cream and bring to a gentle simmer. Add grated Parmesan and stir until melted and smooth. - Combine and Finish:
Slice the chicken and return it to the pan. Add the cooked pasta and a splash of reserved pasta water if the sauce is too thick. Toss to coat everything evenly. - Taste and Adjust:
Season with more salt, pepper, or lemon to taste. Garnish with fresh parsley before serving.
Tips for the Creamiest Sauce
Want that dreamy, silky sauce every time? Follow these key tips:
- Room Temperature Cream: Cold cream can curdle when added to a hot pan. Let it sit out a few minutes before using.
- Don’t Overheat: Keep the sauce at a gentle simmer, not a boil.
- Add Cheese Off the Heat: To avoid clumps, stir in Parmesan after turning the heat down.
- Use Pasta Water Wisely: The starch helps bind the sauce to the noodles without thinning it out too much.
Variations and Add-Ins
This dish is easy to customize. Try one of these flavorful twists:
- Swap the Protein: Shrimp, salmon, or rotisserie chicken all work well.
- Make It Vegetarian: Use sautéed mushrooms, broccoli, or spinach instead of chicken.
- Add Veggies: Try asparagus, sun-dried tomatoes, or artichoke hearts for extra flavor.
- Spice It Up: Add red pepper flakes or a pinch of cayenne for heat.
- Try Different Pasta: Gluten-free or whole wheat pasta are great options.
What to Serve with Chicken Lemon Pasta
This pasta is satisfying on its own, but these pairings make it even better:
- Salads: A light arugula or Caesar salad adds freshness.
- Bread: Serve with garlic bread, crusty baguette, or warm focaccia.
- Wine: Pair with a glass of chilled Chardonnay or Sauvignon Blanc.
- Dessert: End on a light note with lemon sorbet or a fruit tart.
Storage and Reheating Tips
Creamy pasta can be tricky to store, but here’s how to keep it tasting fresh:
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat Gently: Warm on the stovetop over low heat with a splash of cream or milk to loosen the sauce.
- Avoid Freezing: Cream sauces can separate when frozen, so it’s best eaten fresh.
Recipe FAQ’s
Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner and less rich. To thicken it slightly, you can add a teaspoon of flour or cornstarch slurry.
Can I make this ahead of time?
It’s best served fresh, but you can make the sauce and cook the chicken ahead. Store them separately and combine when ready to serve.
Can I add vegetables?
Absolutely. Asparagus, spinach, broccoli, or peas would be great additions.
Creamy Lemon Garlic Chicken Pasta
This Chicken Pasta with Lemon Garlic Cream Sauce is a quick and creamy weeknight dinner that’s bursting with flavor. Juicy pan-seared chicken is tossed with al dente pasta and coated in a zesty lemon garlic cream sauce, all finished with fresh herbs and Parmesan.It’s a simple, satisfying dish ready in 30 minutes—perfect for cozy family meals or date nights at home.
Ingredients
- 8 oz pasta fettuccine, linguine, or penne
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 boneless skinless chicken breasts thinly sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cloves garlic minced
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice about 2 lemons
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ¼ teaspoon red pepper flakes optional
- ¼ cup pasta water reserved
- 2 tablespoons fresh chopped parsley or basil for garnish
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1/2 cup of the pasta water before draining.
Sear the Chicken:
- Season the chicken with salt and pepper. In a large skillet over medium heat, add olive oil and butter. Cook the chicken until golden and cooked through, about 4–5 minutes per side. Transfer to a plate.
Sauté Garlic:
- In the same skillet, add a bit more butter if needed. Sauté the minced garlic until fragrant—about 1 minute. Be careful not to burn it.
Deglaze and Simmer:
- Add lemon juice and zest to the pan, scraping up the browned bits. Let it simmer for 1–2 minutes to concentrate the flavor.
Add the Cream:
- Stir in the heavy cream and bring to a gentle simmer. Add grated Parmesan and stir until melted and smooth.
Combine and Finish:
- Slice the chicken and return it to the pan. Add the cooked pasta and a splash of reserved pasta water if the sauce is too thick. Toss to coat everything evenly.
Taste and Adjust:
- Season with more salt, pepper, or lemon to taste. Garnish with fresh parsley before serving.