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.