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Lemon Basil Chicken Pasta Recipe
Ash Tyrrell

Lemon Basil Chicken Pasta Recipe

I first made this lemon basil chicken pasta on a night when I wanted something that felt special without spending an hour in the kitchen, and it's stayed on my regular rotation ever since. I love how the lemon juice cuts through the cream so the sauce never feels heavy, and the fresh basil makes the whole pan smell incredible while it simmers
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 pound angel hair pasta – thin strands cook fast and soak up the lemony sauce better than thicker noodles
  • 2 tablespoons olive oil divided – used for both searing the chicken and tossing the drained pasta
  • 1 ½ pounds chicken breast cut into cubes – fresh chicken with a pinkish hue sears up more evenly than pieces that have been sitting too long
  • 1 tablespoon butter – adds richness and helps the garlic bloom without burning
  • 3 garlic cloves minced – fresh cloves give a rounder flavor than the jarred kind
  • ½ cup fresh lemon juice – always squeeze it fresh since bottled juice tastes flat and one-note
  • ½ cup dry white wine – a Sauvignon Blanc or Chardonnay keeps the sauce from tasting sweet
  • 1 cup heavy cream – gives the sauce its silky body; whipping cream works too if you want it a touch lighter
  • ½ cup fresh basil leaves thinly sliced – skip dried basil here, since fresh is what gives this dish its signature aroma
  • salt and pepper – to taste added in layers as you cook
  • fresh basil leaves – for topping the finished dish

Method
 

  1. Bring a large pot of well-salted water to a boil and cook the angel hair according to the package directions until it's al dente. Drain it in a colander, then toss it right away with a tablespoon of olive oil so the strands don't clump together. Set the pasta aside while you work on the chicken and sauce.
  2. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed chicken breast, season it with salt and pepper, and let it cook undisturbed for a couple of minutes so it browns properly. Once it's golden and cooked through, move it to a plate and set it aside.
  3. Lower the heat to medium and melt the butter in the same skillet you used for the chicken. Add the minced garlic and stir it constantly for about a minute, just until it turns fragrant. Keep a close eye on it here, since garlic can go from golden to bitter in seconds.
  4. Turn the heat down to medium-low and pour in the lemon juice and white wine, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and sliced basil, then season with a bit more salt and pepper. Let everything simmer gently for a couple of minutes until the sauce is heated through and slightly thickened.
  5. Add the drained pasta straight into the skillet with the sauce and use tongs to toss it until every strand is coated. Return the seared chicken to the pan as well, folding it in gently so it warms back up alongside the noodles. Taste the sauce here and adjust the salt, pepper, or lemon juice if it needs it.
  6. Plate the pasta while it's still warm and top it with freshly grated Parmesan and a scattering of fresh basil leaves. I like to add one more small squeeze of lemon right before serving for extra brightness. Serve it immediately so the sauce stays silky and doesn't stiffen up on the plate.

Notes

  • I always salt my pasta water generously, since that's really my only chance to season the noodles themselves.
  • I like to reserve a splash of pasta water before draining, just in case the sauce needs loosening once everything is tossed together.
  • I cut my chicken into even, bite-sized cubes so every piece finishes cooking at the same time.
  • I keep my heat at medium-low once the cream goes in, since a hard boil can make the sauce look slightly separated.
  • I add the basil at the very end of cooking, which keeps its flavor fresh instead of muted.