Lemon Cream Chicken Pasta Recipe
Lemon Cream Chicken Pasta Recipe
Lemon Cream Chicken Pasta is the perfect balance of zesty citrus and creamy indulgence. Tender, pan-seared chicken breast slices are tossed with pasta in a silky lemon cream sauce made with garlic, heavy cream, and a touch of Parmesan. The fresh lemon juice and zest cut through the richness, making this dish feel both hearty and light. A pinch of crushed red pepper or a handful of baby spinach makes for easy variations. It’s an elegant meal with weeknight speed.
Ingredients
Equipment
Method
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
- Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 ½ teaspoons garlic powder and ¾ teaspoon pepper.
- Bake in the preheated oven until juices run clear and chicken is no longer pink inside, about 40 minutes.
- Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper.
- Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
- Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes.
Nutrition
Notes
Bright lemon meets rich cream and savory chicken in this pasta dish that’s as comforting as it is refreshing.
