Description
“Creamy Lemon Garlic Chicken Pasta
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Ingredients
For the Chicken:
2 boneless, skinless chicken breasts
1 tsp garlic powder
1 tsp paprika
Salt & black pepper to taste
1 tbsp olive oil
1 tbsp unsalted butter
For the Pasta:
300g fettuccine or linguine
1 tbsp olive oil
For the Sauce:
2 tbsp butter
3 garlic cloves, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Juice of 1/2 lemon
Zest of 1 lemon
Salt & black pepper to taste
Fresh parsley, chopped
Instructions
Cook the Pasta:
Boil the fettuccine in salted water until al dente. Drain, toss with olive oil, and set aside.
Prepare the Chicken:
Season chicken breasts with garlic powder, paprika, salt, and pepper.
Heat olive oil and butter in a skillet over medium heat. Cook chicken for 4-5 minutes per side until golden brown and cooked through. Remove and slice into strips.
Make the Sauce:
In the same skillet, melt butter and sauté minced garlic until fragrant.
Stir in heavy cream, Parmesan, lemon juice, and zest. Simmer for 3-4 minutes until the sauce thickens. Season with salt and pepper.
Combine Everything:
Toss the cooked pasta in the sauce until well-coated. Top with sliced chicken.
Serve:
Plate the pasta and chicken, garnish with fresh parsley, and serve with lemon wedges on the side.
Enjoy this creamy and zesty chicken pasta for a comforting and flavorful dinner!
Step-by-Step Guide
Follow this detailed guide for perfect results. First, gather all ingredients and equipment: a large pot, a large skillet, tongs, and a grater. Begin by heavily salting your pasta water—it should taste like the sea. While it heats, season the chicken. Pound the breasts to an even thickness for uniform cooking. After cooking the chicken, let it rest on a cutting board before slicing to retain juices. For the sauce, keep the heat at medium-low after adding the cream to prevent curdling. Continuously stir as you add the Parmesan to ensure a smooth, creamy emulsion. Finally, add the cooked pasta directly from its pot into the skillet with the sauce, using a splash of pasta water to help the sauce cling to the noodles.
Serving Suggestions
This rich pasta dish pairs beautifully with lighter sides to balance the meal. Serve it alongside a simple arugula salad with a lemon vinaigrette, or with roasted asparagus or green beans. For a restaurant-style touch, offer extra grated Parmesan and red pepper flakes at the table. A crisp white wine, like Sauvignon Blanc or Pinot Grigio, complements the lemon and garlic flavors perfectly.
How-to Summary
In summary: Cook pasta in salted water. Season and pan-sear chicken until golden, then slice. In the same pan, make a sauce with butter, garlic, cream, Parmesan, lemon juice, and zest. Toss the drained pasta in the sauce, top with sliced chicken, and garnish with parsley.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless thighs will work well and offer a richer flavor. Adjust cooking time as needed, as thighs may take slightly longer to cook through.
How can I make this dish lighter? Substitute half the heavy cream with whole milk or half-and-half, though the sauce will be slightly less thick. You can also use a lighter pasta like chickpea or lentil pasta.
My sauce is too thin. How do I thicken it? Let it simmer for a few more minutes to reduce. You can also create a slurry with 1 teaspoon of cornstarch and 1 tablespoon of water, then whisk it into the simmering sauce.
Can I prepare this ahead of time? The components can be prepped ahead, but for best results, combine them fresh. The sauce may thicken upon refrigeration; reheat it gently with a splash of milk or cream.
What can I use instead of fresh lemon? Fresh lemon is highly recommended for zest and brightness. In a pinch, 2 tablespoons of bottled lemon juice can be used, but omit the zest.
Common Mistakes to Avoid
- Overcooking the Chicken: This leads to dry, tough meat. Use a meat thermometer; chicken is done at 165°F (74°C).
- Using Pre-Grated Parmesan: These products contain anti-caking agents that can make your sauce grainy. Always grate fresh Parmesan cheese from a block.
- Adding Lemon Juice Too Early: Adding the lemon juice at the very end preserves its fresh, zesty flavor. Adding it during high heat can cause the cream to curdle.
- Skipping Pasta Water: Not reserving a cup of starchy pasta water before draining is a missed opportunity. This water is the key to creating a silky, restaurant-quality sauce that perfectly coats each strand.
Conclusion
This Creamy Lemon Garlic Chicken Pasta is a quintessential weeknight dinner that feels gourmet. The combination of tender, seasoned chicken with a luxuriously creamy and bright sauce is consistently satisfying. By following the detailed steps and avoiding common pitfalls, you can master this versatile recipe. It’s a crowd-pleasing dish that is sure to become a regular in your culinary rotation, offering a perfect balance of comfort and sophisticated flavor.