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Creamy Lemon Chicken Pasta

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A delightful pasta dish enveloped in a creamy, citrus-infused sauce featuring succulent chicken.

Ingredients

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  • 1 lb. chicken breasts (boneless, skinless, thinly sliced into cutlets)
  • 2 Tbsp. extra-virgin olive oil
  • 2 tsp. lemon zest
  • 2 tsp. dried oregano
  • 1 1/2 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 3/4 tsp. kosher salt
  • 3/4 tsp. black pepper
  • 1 lb. pasta (long twirly pasta like bucatini, spaghetti, pappardelle, or fettuccine)
  • 1 Tbsp. butter
  • 1 1/2 cups yellow onion (finely chopped)
  • 6 cloves garlic (minced)
  • 1 cup heavy cream
  • 3/4 cup chicken broth
  • 3/4 tsp. kosher salt (for sauce)
  • 1/2 tsp. black pepper (for sauce)
  • 1/3 cup fresh parsley (finely chopped + more for garnish)
  • 1/3 cup Parmigiano Reggiano cheese (grated + more for garnish)
  • 1 Tbsp. lemon zest (extra)
  • 3 Tbsp. fresh lemon juice

Instructions

  1. Prepare the Chicken: In a large skillet, heat the olive oil over medium heat. Season the chicken cutlets with lemon zest, dried oregano, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Sauté the chicken in the skillet until golden brown and cooked through, about 6-7 minutes. Once done, transfer the chicken to a plate and cover to keep warm.
  2. Sauté the Aromatics: In the same skillet, melt the butter. Add the finely chopped onions and cook until softened and translucent, about 4-5 minutes. The aroma will begin to tantalize your senses. Stir in the minced garlic and cook for another minute, allowing the garlic to become fragrant.
  3. Make the Creamy Sauce: Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture simmer gently for a few minutes, allowing it to thicken slightly. Season the sauce with 3/4 tsp. kosher salt and 1/2 tsp. black pepper, then stir in the parsley and grated Parmigiano Reggiano.
  4. Cook the Pasta: While making the sauce, cook your pasta of choice in a large pot of salted boiling water according to package instructions. When al dente, drain the pasta, reserving a bit of the pasta water.
  5. Combine and Serve: Return the cooked chicken to the sauce, adding the drained pasta as well. Toss everything together, adding reserved pasta water as needed to achieve your desired sauce consistency. Finish with extra lemon zest and fresh lemon juice for an extra burst of brightness.

Notes

Serve hot, garnished with fresh parsley and additional Parmigiano Reggiano. This dish pairs well with a crisp side salad and white wine.

Nutrition

Find it online: https://lunarecipez.com/creamy-lemon-chicken-pasta/

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