This creamy lemon chicken pasta is easy and flavorful. With some simple herbs and plenty of flavor, this is a great dinner for a weeknight. You can also easily bulk this up with vegetables like broccoli, asparagus, or frozen veggies.
Lemon Chicken Pasta
Here’s a simple restaurant-style meal inspired by some of the lemon-heavy cuisine of southern Italy. By using a thinner spaghetti tossed in a flavorful, lemony cream sauce, you end up with great sauce coverage and coating. Every bite will be just as deliciously herby as the last. Every so often you’ll come across a delectable bite of perfectly seared and seasoned chicken, making this a true delight for the senses.
Some freshly squeezed lemon juice brings a wonderful hint of acidity and bursts of fresh citrus flavor to this awesome dinner.
How To Make Lemon Chicken Pasta
- First, you’ll need to cut each chicken fillet horizontally, then season, dredge in flour, and sear your chicken four to five minutes per side.
You can experiment with other herbs and spices if you want, too.
- Set the chicken aside after searing, allowing it to rest for ten minutes. This allows the juices in your chicken to settle and keep the flesh nice and moist. After your chicken has rested, slice it.
- Make the pasta sauce. Add garlic and butter to the same skillet, cook for 2 minutes over medium heat. Add the flour and stir to combine, about 2 minutes.
- Gradually add the chicken broth, stirring continuously. Add the half and half and bring to a gentle simmer, then reduce the heat to low. Simmer for 5 minutes or until thickened.
- Stir in Pecorino Romano cheese and add the lemon juice, cook until the cheese is melted. Season with the prepared spice mix.
While your sauce is simmering away, you’ll want to cook your pasta. Do this according to your package instructions. Add your pasta and chicken. Toss to combine. Serve with lemon slices, topped with freshly chopped parsley as a garnish.
What To Add to Lemon Chicken Pasta
There are plenty of ingredients you can add to this dish to take it to the next level. It’s a great, versatile sauce perfect for a variety of other flavors.
- Sauteed broccoli or asparagus can be cooked to your preference in your skillet as the chicken is searing. You can return these greens to the sauce at the end, just like the chicken. You could also try roasting these greens to serve as a side dish.
- Frozen veggies are great to add during the simmering phase as your pasta cooks.
- Capers can make a great addition with their salty, distinctive flavor. You should add these just before your cheese.
- You can add Asiago cheese in addition to Pecorino Romano, using about a half cup of each.
- Of course, freshly cracked pepper is a great addition to any pasta dish!
- For pasta, you’ll want to use about half a pound of thin spaghetti. That’s if you like a lot of sauce. Some people prefer a more even pasta-to-sauce ratio, or you want to create some extra bulk for leftovers, you can use three quarters of a pound of pasta instead. You can use any type of pasta you like for this recipe, too. Try a nice ridged pasta like fusilli or penne rigate, which will stick to the sauce!
- You should always grate your cheese from a wedge or block instead of buying pre-grated cheese. It will smell better, taste better, and melt more easily.
- Likewise, squeeze your lemon juice fresh out of the lemon if possible. This tastes better than store bought lemon juice.
- You should use freshly minced garlic from the clove rather than jarred or packaged garlic. It will taste much better and provide more aroma.
- Garlic, when it isn’t fresh, might turn blue when exposed to an acid like lemon juice or white wine. It will still be safe to eat, even if it looks a little strange.
Your creamy lemon chicken pasta will keep in an airtight container in the fridge for up to three days. You can freeze it for up to three months if you want, too. It should reheat well in a pan. Try not to microwave your sauce, as it might separate in the microwave.
The best way to reheat this pasta dish is in a makeshift double boiler on your stovetop.
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