Description
This Creamy Lemon Chicken Pasta is a flavorful and comforting dish featuring tender chicken breast sautéed with aromatic onions and garlic, then simmered in a rich, creamy lemon-infused sauce. Tossed with perfectly cooked pasta and finished with fresh basil and Parmesan cheese, this recipe combines tangy citrus notes with savory creaminess for a delightful family meal.
Ingredients
Scale
For the Sauce and Chicken
- 1-2 Tablespoons Olive Oil
- 1 Tablespoon Butter
- 1 Onion, finely diced
- 1 lb. Chicken Breast, cubed (about 2-3 chicken breasts)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/2-1 teaspoon Red Pepper Flakes
- 3 Garlic Cloves, finely minced
- 1 cup Chicken Broth
- 1 1/2 cups Heavy Cream or Half-n-Half
- Lemon Zest from one lemon
- 1/3 cup Lemon Juice
- 1/2 cup Grated Parmesan Cheese
- Fresh Basil, cut into ribbons or torn
Pasta
- 1 lb. Pasta
Instructions
- Cook the Pasta: Start by boiling water in a large pot. Add a generous amount of salt to the pot of water to season the pasta. Cook the pasta according to package instructions until al dente, then drain and set aside.
- Sauté Onion and Chicken: While the water is heating, heat butter and olive oil in a large skillet over medium heat. Add the finely diced onion and sauté for 5 to 6 minutes until softened. Increase heat to medium-high and add the cubed chicken breast. Cook the chicken for 7 to 8 minutes until cooked through and lightly browned.
- Add Garlic and Seasonings: Add the minced garlic to the skillet and sauté for 1 minute, being careful not to burn the garlic. Season the mixture with salt, pepper, and red pepper flakes to taste.
- Simmer the Sauce: Pour in the chicken broth and heavy cream or half-n-half. Allow the sauce to simmer gently for 5 minutes, letting the flavors meld and the sauce thicken slightly. Stir in the lemon juice and lemon zest for a bright citrus flavor. Taste the sauce and adjust salt if needed.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet and toss thoroughly to coat the pasta evenly with the creamy lemon sauce.
- Finish and Serve: Top the pasta with freshly grated Parmesan cheese and fresh basil ribbons or torn leaves for a vibrant finish. Serve immediately to enjoy the creamy, tangy flavors.
Notes
- Use fresh lemon zest and juice for the best bright, citrus flavor.
- You can substitute half-n-half for heavy cream for a lighter sauce.
- The amount of red pepper flakes can be adjusted to your preferred spice level.
- Cook pasta just until al dente to avoid mushiness when combined with the sauce.
- Fresh basil adds a fresh herbal note, but you can substitute with parsley if preferred.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat gently on stovetop or microwave.
