Creamy Lemon Garlic Chicken Pasta

Prep: 15 mins | Cook: 25 mins | Servings: 4

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Introduction

creamy lemon chicken pasta is a luscious, bright, and comforting weeknight hero that pairs tender seared chicken with a velvety garlic-lemon cream sauce. The lemon cuts through the richness for a fresh, zesty finish while Parmesan adds savory depth, making every bite silky and satisfying. This recipe feels restaurant-worthy yet stays wonderfully simple and reliable at home.

Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
• 1 tbsp olive oil (15 ml)
• 1 tsp garlic powder (5 g)
• ½ tsp paprika (2 g)
• Salt and black pepper, to taste

For the Pasta & Sauce

• 8 oz fettuccine or linguine (225 g)
• 2 tbsp butter (30 g)
• 3 cloves garlic, minced
• 1 cup heavy cream (240 ml)
• ½ cup low-sodium chicken broth (120 ml)
• 1 lemon, zest and juice (about 2–3 tbsp / 30–45 ml juice)
• ½ cup finely grated Parmesan (50 g)
• 1 tbsp olive oil (15 ml)
• 1 tbsp chopped parsley, for garnish (optional)
• Salt and pepper, to taste

Step-by-Step Instructions

1. Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook pasta until al dente (8–10 minutes). Reserve ½ cup (120 ml) pasta water, then drain.
2. Season & sear the chicken: Pat chicken dry; season with garlic powder, paprika, salt, and pepper. Heat 1 tbsp olive oil in a large skillet over medium heat. Cook 5–6 minutes per side until golden and the center reaches 165°F (74°C). Rest 5 minutes, then slice thinly.
3. Sauté the garlic: In the same skillet, reduce heat to medium-low. Melt butter, add minced garlic, and cook 30 seconds until fragrant—avoid browning for a sweet, gentle aroma.
4. Build the sauce: Stir in chicken broth and bring to a gentle simmer, scraping up browned bits for flavor. Pour in heavy cream; simmer 2–3 minutes until slightly thick and glossy.
5. Add lemon & cheese: Remove from high heat and stir in lemon zest, then lemon juice. Sprinkle in Parmesan, stirring until smooth. If the sauce tightens, loosen with splashes of reserved pasta water until silky.
6. Toss and finish: Add drained pasta and sliced chicken to the skillet; toss to coat. Taste and adjust with salt, pepper, and extra lemon juice for brightness. Garnish with parsley and serve immediately with more Parmesan.

FAQs

Can I lighten the sauce?

Use ½ cup (120 ml) cream and ½ cup (120 ml) milk, or swap in half-and-half. If needed, whisk 1 tsp cornstarch into the milk before adding to help it set.

What pasta shapes work best?

Long shapes like fettuccine and linguine cling beautifully to creamy sauces, but penne or rigatoni offer a heartier bite and capture sauce in their tubes.

How do I prevent curdling with lemon?

Keep the sauce at a gentle simmer, add lemon off direct high heat, and finish with Parmesan gradually. If it thickens too much, loosen with hot pasta water.

Recipe by Ana — Los Angeles, USA (10 years of professional cooking)

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