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Emma Carter

Creamy Lemon Chicken Pasta

Tender chicken, pasta, fresh lemon, and Parmesan come together in a light, creamy sauce that's perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 12 ounces fettuccine or linguine
  • 1½ pounds boneless skinless chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 garlic cloves minced
  • 1 cup low-sodium chicken broth
  • ⅓ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • ¾ cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • ¼ cup chopped fresh parsley

Method
 

Cook pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.
    Season chicken with salt, pepper, and garlic powder. Heat olive oil in a large skillet and cook chicken for 5–6 minutes per side, or until it reaches 165°F internally. Remove and slice.
      In the same skillet, melt butter and cook garlic for 30 seconds until fragrant.
        Add chicken broth and lemon juice. Simmer for 2–3 minutes while scraping up browned bits from the pan.
          Stir in heavy cream and cook for 2 minutes. Add Parmesan cheese and whisk until smooth.
            Add cooked pasta, sliced chicken, lemon zest, and parsley. Toss to coat, adding reserved pasta water as needed.
              Serve immediately with extra Parmesan and lemon zest.

                Notes

                Fresh lemon juice gives the best flavor. Store leftovers in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water to loosen the sauce.