Lemon Chicken Pasta

This Lemon Chicken Pasta features tender chicken breast chunks tossed in a creamy, garlicky, lemony cream sauce. Ready in under 30 minutes, it’s restaurant-worthy yet easy enough for busy weeknights.

Course Dinner

Cuisine American

Keyword creamy lemon chicken pasta, Italian lemon chicken pasta, lemon chicken alfredo pasta, lemon chicken pasta, lemon chicken penne pasta

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 503kcal

Author Maria Doss

Ingredients

8 ounces penne pasta cooked
2 tablespoons olive oil
1 to 2 boneless skinless chicken breasts cut into bite size pieces
½ cup chopped onion
3 garlic cloves finely chopped
½ to 1 teaspoon red pepper flakes
1 cup chicken stock I used 33% reduced sodium
1 cup heavy cream
1 teaspoon Italian seasoning
½ to 1 teaspoon salt divided
¼ teaspoon ground black pepper divided
½ cup grated parmesan cheese
1 tablespoon unsalted butter optional
2 tablespoons lemon juice
1 to 2 teaspoon finely grated lemon zest

Instructions

Cook the pasta in salted boiling water until al dente and drain. I like to prepare the rest of the dish while the pasta cooks, so everything comes together in under 30 minutes.
Heat olive oil in a large skillet over medium-high heat. Toss chicken with some salt and pepper and then add in a single layer, cook until it develops a golden color on one side, about 3 minutes.
Reduce heat to medium, add chopped onion, garlic and red pepper flakes, Cook, stirring occasionally, until translucent, about about 2 minutes.
Stir in the stock, heavy cream, Italian seasoning, and remaining salt and pepper.
Increase the heat slightly and continue cooking, stirring occasionally, until the sauce gently boils and thickens enough to coat the back of a spoon (about 3 to 5 minutes).
Stir in parmesan, butter, lemon juice and zest and immediately remove pan from heat. Check for seasoning and add adjust if necessary.
Serve the pasta after 5 to 10 minutes, as the sauce will continue to thicken as it cools.

Video

Notes

Chicken - Use boneless skinless breasts, thighs or tenderloins.

Don't overcrowd the pan - Be sure to cook your meat in a single layer so it gets a golden brown crust. If you overcrowd the pan, it might steam instead. It’s best to work in batches if your pan is not large enough to fit everything at once.

Use fresh Lemons - This is a prominent flavor, so use fresh lemon if possible. Lime may be substituted instead.

Nutrition