CREAMY LEMON CHICKEN PASTA
This creamy lemon chicken pasta is a bright, zesty, and crowd-pleasing dish that comes together in just 30 minutes. Tender chicken breasts are seared until golden, then tossed with linguine in a luscious sauce made with lemon juice, garlic, heavy cream, and Parmesan cheese. The creamy lemon sauce coats every strand of pasta, while pops of sweet green peas add freshness. This restaurant-quality meal transforms simple ingredients into something truly special and indulgent-tasting. Yet it's easy enough for a weeknight dinner that the whole family will devour. The genius is in the balance of tangy lemon, rich cream, savory Parmesan, and a touch of starchy pasta water to create a luxuriously creamy yet vibrant sauce.
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Ingredients
- 535 g heavy whipping cream
- 454 g uncooked linguine pasta
- 3 tablespoons olive oil 40g/1.4oz
- 3 medium boneless skinless chicken breasts (about 680g/1.5lbs)
- 3 teaspoons garlic powder
- Salt and black pepper to taste
- Creamy Lemon Sauce
- 535 g grated Parmesan cheese
- 535 g low-sodium chicken broth
- 11 g Italian seasoning
- Zest and juice from 1 lemon
- 7 g garlic powder
- Salt and pepper to taste
Instructions
- Cook the linguine according to package instructions until al dente. Drain and set aside.
- Heat a large skillet over medium-high heat. Once hot, add the olive oil.
- Add the chicken breasts to the skillet and season with salt, pepper, and garlic powder. Cook and brown the chicken for 6-8 minutes per side until fully cooked.
- Remove the chicken from the pan and let rest for 3-4 minutes. Slice into bite-sized pieces.
- Scrape up any browned bits from the bottom of the skillet.
- Add the chicken broth, heavy cream, Parmesan, lemon zest, lemon juice, salt, pepper, garlic powder and Italian seasoning. Stir to combine.
- Bring the sauce mixture to a boil, then reduce heat to low. Simmer for 2-3 minutes until slightly thickened.
- Add the cooked pasta and chicken back to the skillet and toss everything together until fully coated in sauce.
- Adjust seasonings with additional lemon juice or zest if needed.
Notes
- This creamy lemon chicken pasta will be kept refrigerated in an airtight container for up to 4 days.
- Consider doubling the sauce recipe and freezing half for later use in another pasta dish.
- Substitute fettuccine or angel hair pasta for the linguine if desired.
- For a vegetarian option, replace the chicken with sautéed mushrooms or veggies.
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