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Creamy Lemon Chicken Pasta with Parmesan

Close-up of a white bowl filled with Creamy Lemon Chicken Pasta with Parmesan, topped with parsley.
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A recipe for tender chicken and pasta coated in a rich, bright lemon cream sauce finished with sharp Parmesan cheese.

Ingredients

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  • 1 pound linguine or fettuccine pasta
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (optional)
  • 1.5 cups heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • Zest of 1 large lemon
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. Set the drained pasta aside.
  2. Season the chicken pieces with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
  4. If using wine, pour it into the skillet and scrape up any browned bits from the bottom. Let it simmer for 2 minutes until reduced slightly.
  5. Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until the sauce begins to thicken slightly.
  6. Reduce the heat to low. Stir in the lemon zest, lemon juice, and the 1/2 cup of Parmesan cheese until the cheese is melted and the sauce is smooth.
  7. Return the cooked chicken to the skillet. Add the drained pasta. Toss everything together to coat evenly.
  8. If the sauce seems too thick, add the reserved pasta water, one splash at a time, until you reach your desired consistency.
  9. Stir in the fresh parsley. Serve immediately with extra grated Parmesan cheese on top.

Notes

  • For a brighter lemon flavor, add the zest after the sauce has thickened, just before adding the pasta.
  • Use high-quality Parmesan cheese for the best melting and flavor. Do not use pre-grated cheese from a container.
  • If you skip the wine, use an extra 1/2 cup of chicken broth in step 4.

Nutrition

Find it online: https://spoonswirl.com/creamy-lemon-chicken-pasta-with-parmesan/