Creamy Lemon Chicken Pasta Recipe
A rich, vibrant, and incredibly easy creamy lemon chicken pasta that delivers a foolproof, silky, non-curdled sauce every time. The entire heart of the dish comes together in one pot, making for an elegant meal with easy cleanup.
Equipment
- A Large, Wide Pot or Dutch Oven
- Microplane Zester
- Tongs
Ingredients
Pasta & Chicken
- 8 oz. linguine or fettuccine
- 1 lb boneless skinless chicken breast, preferably thin-cut cutlets
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- Creamy Lemon Sauce
- 4 cloves garlic minced
- 1 large lemon for both zest and juice
- 1/2 cup dry white wine
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1 pinch red pepper flakes optional
For Finishing
- Salt and freshly cracked Black Pepper to taste
- 2 Tablespoons fresh parsley chopped
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook for 2 minutes LESS than the package directs for al dente. Just before draining, reserve 1 cup of the starchy pasta water, then drain the pasta.
- Sear the Chicken: While pasta cooks, pat chicken dry and season generously with salt and pepper. Heat olive oil and butter in a large Dutch oven over medium-high heat. Add chicken in a single layer and cook for 3-4 minutes per side, until golden-brown and cooked through. Transfer to a plate, leaving the drippings in the pan.
- Build the Aromatic Base: Reduce heat to medium-low. Add minced garlic and lemon zest and sizzle for 30-60 seconds until fragrant. Pour in the white wine to deglaze, scraping up any browned bits from the bottom of the pan as the wine reduces by half.
- Create the Creamy Sauce: Stir in the chicken broth and bring to a simmer. Add the heavy cream and red pepper flakes (if using) and let it bubble gently for 2-3 minutes to thicken slightly.
- Bring It All Together: Add the drained pasta and seared chicken (with any juices) back to the pan. Toss with tongs for 1-2 minutes, allowing the pasta to finish cooking and absorb the sauce. Add a splash of reserved pasta water if the sauce is too thick.
- Finish the Sauce (Off-Heat!): Remove the pan from the heat completely. Add the grated Parmesan and toss until it melts into a smooth, glossy sauce. Stir in the fresh lemon juice and chopped parsley. Season with additional salt and pepper to taste.
- Serve immediately in warm bowls with an extra sprinkle of Parmesan.
Notes
- The Secret to a Silky, Unbroken Sauce: Always add the lemon juice OFF the heat to prevent curdling. Using full-fat heavy cream is essential for stability.
- Recipe Rescue - How to Fix a Broken Sauce: Immediately remove the pan from heat. If vigorous whisking doesn't work, pour the sauce into a blender with 1 tablespoon of hot water and blend on low for 20-30 seconds to force it to re-emulsify.
- Pro Variations: For an asparagus version, add 1-inch asparagus pieces along with the broth and cream in Step 4. For a spinach version, wilt 5 oz of fresh spinach into the pasta at the end of Step 5.
- Storing & Reheating: Store cooled leftovers in an airtight container in the fridge for up to 3 days. Do not freeze. Reheat gently on the stove over low heat with a splash of milk or broth to loosen the sauce until warmed through. Do not use the microwave.