Description
A quick and elegant 30-minute meal featuring juicy chicken breasts in a silky, lemon-infused cream sauce tossed with pasta. This dish balances rich dairy with bright citrus for a comforting yet light dinner.
Ingredients
Scale
- 1 pound (450g) dry fettuccine or linguine
- 2 large boneless, skinless chicken breasts
- 1 cup (240ml) heavy cream
- 2 large fresh lemons (zest and juice)
- 4–5 cloves fresh garlic, minced
- 1/2 cup (120ml) low-sodium chicken broth
- 1/2 cup (50g) freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Fresh flat-leaf parsley, chopped
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Pat chicken breasts dry and season generously with salt and pepper.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove to a cutting board to rest, then slice into strips.
- In the same skillet, reduce heat to medium. Add remaining 1 tablespoon butter. Add minced garlic and red pepper flakes, sautéing for 30-60 seconds until fragrant.
- Pour in chicken broth to deglaze the pan, scraping up browned bits. Simmer for 1 minute.
- Add heavy cream and simmer gently for 2-3 minutes until slightly thickened. Do not boil vigorously.
- Stir in lemon zest, half of the lemon juice, and Parmesan cheese until melted and smooth. Taste and adjust seasoning.
- While sauce simmers, cook pasta in a large pot of salted water until al dente. Reserve 1 cup of pasta water before draining.
- Add drained pasta and sliced chicken to the skillet with the sauce. Toss over low heat, adding splashes of pasta water as needed to create a glossy coating.
- Garnish with fresh parsley and extra lemon zest. Serve immediately.
Notes
For the best texture, do not boil the cream vigorously as it may split. Use fresh lemon juice for bright flavor. If the sauce is too thick, add reserved pasta water. For a lighter option, swap heavy cream for half-and-half or Greek yogurt (add yogurt off heat to prevent curdling). Do not freeze this dish as the cream sauce may separate upon thawing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate with sauce a
- Calories: 650
- Sugar: 3
- Sodium: 600
- Fat: 35
- Saturated Fat: 18
- Carbohydrates: 60
- Fiber: 3
- Protein: 30
Keywords: lemon chicken pasta, creamy pasta, 30 minute meals, easy dinner, italian food, weeknight dinner, one pan pasta