Description
A zesty and creamy lemon chicken pasta dish that’s full of flavor and easy to prepare, perfect for a weeknight dinner.
Ingredients
Units
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- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, sliced
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 8 oz fettuccine or spaghetti pasta
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Season the sliced chicken breasts with salt and pepper, then add to the skillet and cook until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, add garlic, Italian seasoning, and red pepper flakes. Sauté for about 1 minute.
- Add lemon zest and lemon juice, stirring to deglaze the pan.
- Pour in the heavy cream and bring to a simmer.
- Add Parmesan cheese and stir until the sauce is smooth and creamy.
- Return the chicken to the skillet and simmer for a few minutes to reheat.
- Add the cooked pasta to the skillet and toss to combine with the sauce and chicken.
- Garnish with chopped parsley and serve hot.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Add spinach or peas for extra vegetables.
- Use rotisserie chicken for a quicker meal.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 105mg