Lemon Chicken Pasta Recipe

Introduction

This Lemon Chicken Pasta is a bright, creamy dish that’s perfect for a quick weeknight dinner. Tender chicken and zesty lemon combine with a rich Parmesan cream sauce to coat perfectly cooked gemelli pasta. It’s fresh, comforting, and sure to become a favorite.

Ingredients

• 12 ounces dry gemelli pasta (¾ box)
• 2 boneless, skinless chicken breasts
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• ½ cup low-sodium chicken broth
• ¼ cup fresh lemon juice (from 2 lemons)
• 1 teaspoon lemon zest
• ½ cup heavy cream (room temperature)
• 1 cup freshly grated Parmesan cheese (plus more for serving)
• Chopped fresh parsley (optional, for serving)

Instructions

1. Step 1: Boil the gemelli pasta according to the package instructions. Before draining, reserve 1 cup of the pasta cooking water, then drain and set the pasta aside.
2. Step 2: Pat the chicken breasts dry and pound them to an even thickness. Season both sides with kosher salt and black pepper.
3. Step 3: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and set aside.
4. Step 4: In the same skillet, sauté the minced garlic for about 1 minute until fragrant. Pour in the reserved pasta water, chicken broth, lemon juice, and lemon zest. Bring to a simmer and cook for 3-5 minutes.
5. Step 5: Reduce heat to low. Stir in the heavy cream and grated Parmesan cheese until the cheese melts and the sauce is smooth.
6. Step 6: Slice the cooked chicken into thin strips and return it to the skillet. Simmer for 2-3 minutes to heat through.
7. Step 7: Add the cooked pasta to the skillet and toss to coat evenly with the lemon sauce. Serve garnished with chopped fresh parsley and extra Parmesan if desired.

Tips & Variations

• Use chicken thighs for a juicier, more flavorful protein.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Swap gemelli with penne or fusilli pasta if needed.
• For a lighter sauce, reduce the heavy cream or substitute with half-and-half.
• Fresh parsley adds color and freshness, but basil also pairs nicely with lemon flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or water to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, just make sure to fully thaw and pat the chicken dry before cooking to ensure even browning and proper cooking.

What can I substitute if I don’t have gemelli pasta?

Penne, fusilli, or any short pasta with ridges work well to hold the creamy lemon sauce if gemelli isn’t available.