Enjoy this simple, one-pot creamy lemon chicken pasta. It offers bright, tangy flavor balanced with rich creaminess, perfect for a comforting yet fresh meal without complicated cleanup.
Author:Eleanor Langley
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Dish
Method:One Pot
Cuisine:Italian American
Diet:Vegetarian
Ingredients
Scale
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 cup chicken broth
1 cup heavy cream
8 ounces pasta (such as linguine or fettuccine)
1/2 cup grated Parmesan cheese
1/4 cup fresh lemon juice
1 tablespoon lemon zest
2 cloves garlic, minced
Salt and black pepper to taste
Fresh parsley, chopped, for garnish (optional)
Instructions
Season the chicken pieces generously with salt and pepper.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned and cooked through. Remove chicken from the pot and set aside.
Add the minced garlic to the pot and cook for 30 seconds until fragrant.
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pot.
Add the uncooked pasta to the pot. Stir well.
Reduce heat to medium-low. Stir in the heavy cream, lemon juice, and lemon zest.
Cook, stirring frequently, until the pasta is tender and the sauce has thickened to your liking. This usually takes about 10-12 minutes, depending on the pasta shape.
Stir the cooked chicken back into the sauce.
Remove the pot from the heat. Stir in the grated Parmesan cheese until smooth and creamy. Taste and adjust seasoning with more salt and pepper if needed.
Serve immediately, garnished with fresh parsley if you like.
Notes
To prevent curdling when adding the cream and lemon, keep the heat low after the broth simmers.
Use good quality Parmesan cheese for the best flavor.
You can substitute chicken broth with vegetable broth for a lighter taste.