Lemon Chicken Pasta
hort description (30 words):A zesty and refreshing pasta dish combining tender chicken, al dente pasta, and a bright lemon sauce. Perfect for a quick weeknight dinner or an elegant meal to impress guests.
Ingredients
- 250 grams pasta linguine or fettuccine
- 2 boneless skinless chicken breasts
- 2 lemons for juice and zest
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
- Salt and freshly ground black pepper to taste
- ½ teaspoon red pepper flakes optional
Instructions
- Cook pasta in salted water according to package instructions until al dente. Drain and set aside.
- Season chicken breasts with salt, pepper, and lemon zest.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 6-8 minutes per side. Remove and set aside.
- In the same skillet, add remaining butter and minced garlic. Cook until fragrant, about 1 minute.
- Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Add lemon juice, heavy cream, and Parmesan cheese. Stir until the sauce thickens slightly.
- Slice the cooked chicken and add it back to the skillet along with the cooked pasta. Toss everything together to coat with the sauce.
- Garnish with fresh parsley, additional lemon zest, and red pepper flakes if desired. Serve immediately.
Notes
- You can substitute chicken thighs for breasts if preferred.
- Adjust the amount of lemon juice to taste.