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Lemon Chicken Pasta Recipe
Ash Tyrrell

Lemon Chicken Pasta Recipe

I love discovering quick recipes that feel like a treat, and this lemon chicken pasta is one of my all-time favorites. The creamy sauce with a hint of fresh lemon always makes me feel like I’m dining at a cozy Italian bistro.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 8 ounces of fettuccine pasta – I always use fresh or high-quality dried pasta for the best texture.
  • 2 tablespoons olive oil – Use extra virgin olive oil for richer flavor.
  • 1 pound boneless skinless chicken breasts – I like to slice them thin so they cook evenly and stay tender.
  • Salt and pepper to taste – Freshly cracked black pepper adds a little extra kick.
  • 3 cloves garlic minced – Fresh garlic gives the sauce an aromatic punch.
  • 1 cup heavy cream – This makes the sauce creamy and smooth; don’t substitute with milk or it won’t thicken the same.
  • 1/2 cup chicken broth – Homemade or low-sodium works best.
  • 1 cup freshly grated Parmesan cheese – Always grate your own; pre-shredded often contains anti-caking agents.
  • Zest and juice of 1 lemon – Lemon zest adds bright flavor without extra acidity.
  • 2 cups fresh baby spinach – Avoid frozen spinach; fresh leaves wilt nicely into the sauce.
  • 1 teaspoon Italian seasoning – A blend of dried herbs enhances flavor subtly.
  • Red pepper flakes optional – For a little heat, if you like.

Method
 

  1. Start by boiling salted water in a large pot. Cook the pasta according to package directions until al dente. Drain and set aside, reserving a cup of pasta water to adjust sauce consistency.
  2. Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper, then cook until golden and cooked through. Remove from the pan and set aside.
  3. In the same skillet, sauté minced garlic for 1-2 minutes. Pour in the cream and chicken broth, stirring well. Let it simmer until slightly thickened.
  4. Add Parmesan, lemon juice, and zest, stirring until smooth. Toss in the cooked pasta and spinach, stirring until the spinach wilts. Return chicken to the pan, mixing everything together.
  5. Taste and adjust seasoning with salt, pepper, or red pepper flakes. Serve hot, garnished with extra Parmesan and lemon zest for that bright finishing touch.

Notes

  • I always use freshly grated Parmesan; it melts better and gives a richer flavor.
  • Let the chicken rest for a couple of minutes after cooking to keep it juicy.
  • I add a splash of pasta water if the sauce seems too thick; it helps coat the pasta perfectly.
  • For extra brightness, I sprinkle a little lemon zest on top just before serving.