Creamy Lemon Chicken Pasta is a delicious and easy-to-make one-pot dish that is perfect for a quick weeknight dinner or a special occasion meal. This dish combines tender chicken, al dente pasta, and a tangy lemon cream sauce that is sure to please everyone at the table.
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How To Make:
To make this dish, start by browning chicken pieces in a large pot or Dutch oven. When the chicken is thoroughly cooked, remove it from the pot and reserve it. Next, add onions and garlic to the same pot and sauté until they are soft and fragrant. Then, add chicken broth, heavy cream, lemon juice, and lemon zest to the pot, and bring the mixture to a simmer.
Once the sauce is simmering, add uncooked pasta to the pot and stir until the pasta is fully coated in the sauce. Cover the pot and cook the pasta for about 10-12 minutes, or until it is cooked to your liking.
Finally, add the cooked chicken back to the pot and stir to combine. Serve the dish hot, garnished with fresh herbs and grated Parmesan cheese if desired.
Tips and Variations:
Tips:
Use a large pot or Dutch oven to ensure that there is enough space for the pasta to cook evenly and absorb the flavors of the sauce.
To keep the spaghetti from sticking to the bottom of the pot, stir it occasionally.
To make the dish healthier, you can use low-fat milk or half-and-half instead of heavy cream, and whole-wheat or gluten-free pasta instead of regular pasta.
For added texture and flavor, you can top the dish with toasted pine nuts, breadcrumbs, or crispy bacon bits.
You can taste it and adjust the amount of lemon juice and zest. Some people prefer a more subtle lemon flavor, while others enjoy a more prominent citrus taste
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Variations:
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Use shrimp, scallops, or tofu instead of chicken for a seafood or vegetarian version of the dish.
Add some vegetables to the dish, such as spinach, cherry tomatoes, or asparagus, to make it more nutritious and colorful.
Use different types of pasta, such as fettuccine, penne, or bowties, depending on your preference.
Make the dish spicy by adding red pepper flakes or cayenne pepper to the sauce.
Substitute the lemon for other citrus fruits, such as lime or orange, to create a different flavor profile.
Ingredients:
- 1 pound of small-cut, skinless, boneless chicken breasts
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 12 oz uncooked pasta (such as spaghetti or linguine)
- Salt and black pepper, to taste
- Chopped fresh parsley or basil, for garnish
- Grated Parmesan cheese, for serving (optional)
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Instructions:
Over medium-high heat, preheat a large saucepan or Dutch oven. Add the chicken pieces and simmer for 6 to 8 minutes, or until browned and well done. Chicken should be taken out of the saucepan and placed on a platter.
Add the chopped onion and minced garlic to the same pot and sauté until the onion is soft and translucent, about 2-3 minutes.
Pour the chicken broth, heavy cream, lemon juice, and lemon zest into the pot with the onions and garlic. Season with salt and black pepper to taste. Bring the mixture to a simmer.
Add the uncooked pasta to the pot and stir to combine with the sauce. Make certain the sauce has covered the pasta completely.
Put a lid on the saucepan and lower the heat to medium-low. Let the pasta cook for about 10-12 minutes, stirring occasionally, or until it is cooked to your desired level of tenderness.
Once the pasta is cooked, add the cooked chicken back into the pot and stir to combine.
Serve hot, garnished with chopped fresh herbs and grated Parmesan cheese if desired.