Lemon Chicken Pasta

The beauty of this lemon chicken pasta lies in its simplicity. All you need are chicken, pasta, lemons, heavy cream, and Parmesan cheese for a weeknight-friendly meal.

Course Dinner

Cuisine Greek, International

Prep Time 10

Cook Time 30

Servings

Calories 897kcal

Author by Jenny Skrapaliori Graves

Ingredients

2 chicken breasts skinless
12 oz spaghetti

For the marinade

1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon honey
1 tablespoon extra virgin olive oil
1 tablespoon lemon zest
chili flakes

For the sauce

1 tablespoon extra virgin olive oil
2 garlic cloves thinly sliced
1⅓ cup heavy cream
1 cup Parmigiano Reggiano grated
juice from one lemon

You also need

grated Parmigiano Reggiano for serving
fresh herb leaves like basil, thyme oregano for serving, optional
lemon wedges for serving
sea salt
freshly ground pepper

Instructions

In a bowl, mix well with a wire whisk half the olive oil, the garlic, lemon zest, and all the herbs, the mustard, sea salt and freshly ground pepper.
Rub the chicken with the marinade and let it sit while you prepare for the rest of the recipe. If you can afford ten minutes, leave the marinade longer.
Set a big pot of water on high heat to boil.
Heat a skillet over high heat. Add the rest of the olive oil.
Add the chicken, lower the heat to medium, and cook about 6 minutes per side. When the chicken is cooked through, transfer it to a plate and cover with aluminum foil.
While the chicken cooks, add plenty of sea salt to the boiling water and cook the pasta a minute before al dente. Drain the pasta and reserve one cup of pasta water.
In the same skillet you cooked the chicken, add a tablespoon of olive oil and the sliced garlic. Cook for one minute, add the heavy cream and deglaze the pan with a wooden spoon.
Cook the sauce on high for two to three minutes until it thickens.
Transfer the pasta to the sauce. Add the lemon zest and juice, the grated cheese, and toss.
Serve the lemon chicken pasta with some chili flakes, more parmesan cheese and fresh herb leaves on top for garnish.

Notes

For a more child-friendly meal, cut the chicken into bite-size pieces and use shortcut pasta like penne or rigatoni. Add roasted veggies like asparagus and zucchini.
To prevent the pasta from sticking together after cooking and draining, sprinkle some olive oil on top and toss.
Use half a cup of dry white wine to deglaze the pan for a delicious twist.
I don't recommend using fat-free cream. It won't be as creamy, and the flavor won't be the same. It's better to use pasta water and parmesan to thicken the sauce than fat-free products. If you can add some butter, check out this authentic pasta Alfredo, which is made without cream.

Storage and reheating
The chicken pasta will last 2 to 3 days in the refrigerator. Store in an airtight container to prevent it from drying out. Reheat in a saucepan over medium-low heat, adding broth or cream to loosen the sauce.
Any leftovers can be frozen in an airtight container and used within three months. Thaw the pasta in the refrigerator and warm it on the stovetop as directed above. Be advised that the sauce might have a different texture. Cream sauces tend not to hold up very well after freezing.

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.

Nutrition