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Bright Zesty Chicken Pasta with Fresh Lemon Sauce

A close-up of a serving of Fresh Lemon Chicken Pasta tossed in a creamy sauce, topped with chicken pieces, parsley, and lemon zest.
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Make this quick and bright pasta dish featuring tender chicken, fresh lemon zest and juice, and a light garlic sauce. It is a simple weeknight meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 12 oz pasta (linguine or fettuccine recommended)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Zest of 2 large lemons
  • Juice of 2 large lemons (about 1/4 cup)
  • 1 cup fresh asparagus tips (optional)
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.
  2. While the pasta cooks, season the chicken pieces with salt and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
  4. Reduce the heat to medium. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Do not let the garlic burn.
  5. Pour in the white wine or broth and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
  6. Stir in the heavy cream, lemon zest, and lemon juice. Bring the sauce to a gentle simmer.
  7. Reduce the heat to low. Stir in the Parmesan cheese until the sauce is smooth. If the sauce is too thick, add reserved pasta water, one splash at a time, until you reach your desired consistency.
  8. Return the cooked chicken to the skillet. If using, add the asparagus tips and cook for 2-3 minutes until tender-crisp.
  9. Add the drained pasta to the skillet. Toss everything together until the pasta is fully coated in the sauce.
  10. Stir in the fresh parsley. Taste and adjust seasoning with salt and pepper if needed.
  11. Serve immediately with extra Parmesan cheese on top.

Notes

  • For a lighter sauce, substitute half-and-half for the heavy cream, but the sauce will be less rich.
  • If you prefer a tangier sauce, add the zest of a third lemon.
  • You can substitute spinach for asparagus; stir it in during the last minute of cooking until wilted.

Nutrition

Find it online: https://cookerycourier.com/fresh-lemon-chicken-pasta/