Creamy Lemon Chicken Pasta

This recipe is a twist on classic chicken Alfredo, but with a tangy lemon twist that adds a fresh and bright flavor to the dish. The creamy sauce is made with just a handful of ingredients, including heavy cream, Parmesan cheese, and lemon juice, and is seasoned with garlic and Italian seasoning for added depth of flavor.

Course Main Dish

Cuisine Global

Prep Time 20

Calories 716kcal

Author Eliza

Ingredients

7 oz chicken breast boneless, skinless, cut in half horizontally
salt and pepper
1 teaspoon lemon zest
3 teaspoons Italian seasoning blend
2 cups milk
1 tablespoon olive oil
1 clove garlic minced
1½ cups chicken broth/stock
8 oz angel hair pasta dry
½ cup heavy cream
½ cup grated Parmesan cheese
2 tablespoons freshly squeezed lemon juice

Instructions

Season the chicken breasts on all sides with salt and pepper, lemon zest, and Italian seasoning.
In a large skillet over medium-high heat, add the olive oil. When the oil is hot, add the chicken (turning every 2-3 minutes) until it is golden and cooked through [Note 1]. Remove to a plate to rest for five minutes, and slice while the pasta is cooking.
Add the garlic and cook in the oil for 1 minute, then add the chicken broth and milk. Stir to combine.
Bring the sauce to a simmer and add the pasta. Cook for 4 minutes until the pasta is almost cooked [Note 2], stirring often to keep the pasta from sticking.
Gradually add the Parmesan cheese, the cream, and the lemon juice, tossing to combine. If the sauce is too thick add a splash of hot water and toss.
Remove the skillet from heat, add the sliced chicken, and toss to coat with the sauce. Season with salt and freshly cracked black pepper to taste before serving.

Notes

Chicken is cooked when it reaches an internal temperature of 165°F / 74°C all the way through.
If using pasta other than angel hair (eg fettuccine or spaghetti), cook for 2-3 minutes less than the packet instructions cooking time.

Nutrition