Recipe Card Information

Title

Perfect Creamy Lemon Herb Chicken Pasta

Author Name

Sophia

Description

This restaurant-quality creamy lemon herb chicken pasta delivers the perfect balance of rich, velvety sauce with bright citrus notes and fresh herbs. Tender chicken pieces and perfectly cooked pasta come together in a dish that’s elegant enough for guests yet easy enough for weeknight dinners. The secret? Fresh lemon zest and a splash of chicken broth that keeps the cream sauce from feeling too heavy.

Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Pasta & Sauce:

• 12 oz fettuccine or penne pasta
• 3 tablespoons butter
• 4 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup chicken broth
• 3/4 cup freshly grated Parmesan cheese
• Zest of 1 lemon
• 3 tablespoons fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• Red pepper flakes (optional, for garnish)

Instructions

1. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set pasta aside.
2. While pasta cooks, season chicken pieces with garlic powder, Italian seasoning, salt, and pepper. Toss to coat evenly.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed to avoid overcrowding). Cook for 6-7 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F). Remove chicken to a plate and set aside.
4. In the same skillet, reduce heat to medium and melt butter. Add minced garlic and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
5. Pour in heavy cream and chicken broth. Whisk to combine and bring to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until sauce slightly thickens.
6. Reduce heat to low. Stir in Parmesan cheese, lemon zest, and lemon juice. Whisk until cheese is fully melted and sauce is smooth. If sauce is too thick, add pasta water 2 tablespoons at a time until desired consistency is reached.
7. Return cooked chicken to the skillet. Add drained pasta and toss everything together until pasta is well coated with sauce. Add more pasta water if needed to create a silky, clingy sauce.
8. Remove from heat and stir in fresh parsley and basil. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
9. Serve immediately, garnished with extra Parmesan cheese, fresh herbs, and red pepper flakes if desired.