Description
Creamy Lemon Chicken Pasta is a fresh, easy, and incredibly addictive dish featuring tender chicken breasts cooked in a zesty lemon garlic butter sauce, tossed with al dente thin spaghetti and finished with Parmesan and a hint of crushed red pepper. This one-pan skillet recipe combines bright lemon flavors with rich creaminess, perfect for a flavorful weeknight dinner.
Ingredients
Scale
Chicken
- 1 tbsp extra-virgin olive oil
- 1 lb boneless skinless chicken breasts, pounded to ¼ inch thick
- 1 tsp salt
- 1 tsp black pepper
Pasta
- 12 oz thin spaghetti
Sauce
- 1/4 cup butter
- 2 cloves garlic, minced
- 1/3 cup freshly squeezed lemon juice (from 4 lemons)
- Zest of 1 lemon
- Pinch of crushed red pepper flakes
- 1/4 cup reserved pasta cooking water
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, freshly grated
Garnish
- 1 lemon, thinly sliced into wedges
- Chopped parsley
Instructions
- Cook the Chicken: In a large skillet over medium heat, heat the olive oil. Add the pounded chicken breasts and season generously with salt and pepper. Cook for about 5 minutes on each side or until the chicken is no longer pink in the center and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the thin spaghetti and cook according to package directions until al dente. Drain the pasta, reserving 1 cup of the pasta cooking water, and set the pasta aside.
- Prepare the Sauce Base: To the same skillet used for the chicken, add the butter and let it melt over medium heat. Add the minced garlic and cook, stirring constantly, until the garlic turns a light golden brown and fragrant; be careful not to burn it.
- Add Lemon and Spices: Pour in the freshly squeezed lemon juice and add the lemon zest to the skillet. Stir in a pinch of crushed red pepper flakes for a slight kick. Then, pour in 1/4 cup of the reserved pasta cooking water and scrape the bottom of the pan to loosen all the flavorful browned bits.
- Combine Chicken and Sauce: Slice the cooked chicken into bite-sized pieces and return them gently to the skillet. Stir to coat the chicken with the lemon garlic sauce.
- Toss Pasta and Cream: Add the cooked spaghetti and heavy cream to the skillet. Toss everything together until the pasta is thoroughly coated in the creamy lemon sauce and heated through.
- Finish and Serve: Sprinkle freshly grated Parmesan cheese over the pasta and gently toss again. Serve immediately, garnished with lemon wedges and a sprinkle of chopped parsley for freshness.
Notes
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Adjust the amount of crushed red pepper flakes to your preferred spice level.
- Pound the chicken breasts to an even thickness to ensure even cooking.
- Reserve pasta water helps to loosen the sauce and make it silky.
- Serve immediately to enjoy the creamy texture and fresh lemon flavor at its best.
