Lemon Chicken Pasta
A delightful combination of zesty lemon and creamy pasta, perfect for quick weeknight dinners or impressing guests.
Ingredients
Pasta and Chicken
- 8 oz pasta (your choice, but fettuccine or penne works wonderfully)
- 1 lb chicken breast, diced
Sauce
- 2 tbsp olive oil
- 1 cup heavy cream Can substitute with a light cream or non-dairy alternative
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish
Instructions
Cooking the Pasta
- Begin by cooking the pasta according to the package instructions; drain and set aside.
Cooking the Chicken and Sauce
- In a large skillet, heat the olive oil over medium heat until shimmering.
- Add the diced chicken and cook until browned and fully cooked through, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Next, add the lemon zest and lemon juice, followed by the heavy cream. Stir until everything is nicely combined and let it simmer for a few minutes.
- Season with salt and pepper to taste, allowing the flavors to meld beautifully.
Combining and Serving
- Toss the cooked pasta in the sauce until every strand is evenly coated.
- To serve, garnish with freshly chopped parsley for a splash of color.
Notes
Serve alongside crusty garlic bread or a crisp salad. Drizzle more lemon juice on top for extra zing. Store leftovers in an airtight container in the refrigerator for up to 3 days. For reheating, a quick toss in the microwave works, but gently warming on the stove is best.