Description
This Easy One Pot Creamy Lemon Chicken Pasta combines tender seared chicken thighs with a luscious, tangy lemon cream sauce and freshly cooked pasta. Infused with garlic, Parmesan, fresh herbs, and a hint of chilli flakes, this comforting dish is perfect for a quick weeknight dinner that feels gourmet yet simple to prepare.
Ingredients
Scale
For Searing the Chicken:
- 1 tablespoon olive oil
- 500 g chicken thighs, boneless and skinless
For the Creamy Lemon Sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 lemon, juice and zest
- 50 ml chicken stock, made with a chicken stock cube or water
- 400 ml single cream
- 25 g grated Parmesan
- ¼ teaspoon crushed chilli flakes, optional
For the Pasta and Garnish:
- 500 g dried pasta, cooked according to package directions
- ½ bunch parsley, chopped
- ½ bunch basil, chopped
Instructions
- Cook the Pasta: Boil the pasta according to the package instructions until al dente. Once cooked, drain the pasta and reserve about 250 ml of the pasta water. Set aside for later use in the sauce to adjust consistency.
- Sear the Chicken: Heat a cast iron or non-stick frying pan over medium-high heat and add the olive oil. Season the chicken thighs generously with sea salt. When the oil is hot and shimmering, place the chicken in the pan and sear for approximately 6 minutes on each side until fully cooked through and the internal temperature reaches 75°C. Remove the chicken from the pan and set aside.
- Make the Sauce: In the same pan, reduce heat to medium and add the butter. Melt it, then add the minced garlic. Cook for around 5 minutes until the garlic is softened and aromatic. Pour in the chicken stock or water and scrape up any browned bits from the pan to add flavor. Bring the mixture to a gentle simmer.
- Add Lemon and Cream: Stir in the lemon juice and zest. Gradually whisk in the single cream, ensuring the sauce is well combined. Stir in the grated Parmesan and let the sauce simmer gently for about 5 minutes until it thickens slightly. Adjust seasoning if necessary by tasting.
- Combine Herbs and Pasta: Stir in the chopped parsley and basil along with the optional crushed chilli flakes for a mild heat. Add the cooked pasta to the sauce and toss well, adding reserved pasta water little by little as needed to reach a creamy consistency.
- Assemble the Dish: Slice the seared chicken thighs and place them atop the creamy pasta. Pour any juices collected from the chicken back into the pan to enhance the sauce. Serve immediately for a delicious, satisfying meal.
Notes
- Use a meat thermometer to ensure chicken is safely cooked through to 75°C.
- Adjust the amount of reserved pasta water added to sauce depending on your desired sauce thickness.
- For a lighter version, substitute single cream with half-and-half or reduced-fat cream.
- If you prefer more heat, increase the amount of chilli flakes or add freshly cracked pepper.
- Fresh herbs like parsley and basil add brightness; feel free to substitute with thyme or oregano if preferred.
