Zesty Lemon Chicken Pasta

$- 2 boneless, skinless chicken breasts, sliced into strips - 8 oz linguine or spaghetti pasta - 3 tablespoons olive oil - 3 cloves garlic, minced - Zest of 1 lemon - 1/4 cup fresh lemon juice - 1/2 cup heavy cream - 1/2 cup grated Parmesan cheese - Salt and pepper to taste - Fresh basil leaves, for garnish When measuring, use a dry measuring cup for pasta. For liquids like lemon juice and cream, use a liquid measuring cup. This helps ensure accuracy. Use a kitchen scale for the chicken to get the right amount. Choose fresh ingredients for the best flavor. Look for chicken breasts that are firm and pink. The pasta should be high quality, like durum wheat. For the lemon, pick ones that feel heavy for their size. Fresh herbs like basil should be vibrant and green. Always check the expiration date on dairy products. {{ingredient_image_1}} First, boil a large pot of salted water. Add 8 ounces of linguine or spaghetti. Cook the pasta until it is al dente, usually around 8-10 minutes. Drain the pasta and set it aside. Don’t forget to save 1/2 cup of the pasta water. This water will help later. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Slice 2 boneless, skinless chicken breasts into strips. Season them with salt and pepper. Add the chicken to the skillet and cook for 5-7 minutes. Make sure the chicken is browned and cooked through. Once done, take the chicken out and set it aside. In the same skillet, add another tablespoon of olive oil. Toss in 3 minced garlic cloves and sauté for 1 minute. Be careful not to burn the garlic, as it can turn bitter. Next, add the zest of 1 lemon and 1/4 cup of fresh lemon juice. Let it bubble for a minute to mix the flavors. Lower the heat and stir in 1/2 cup of heavy cream and 1/2 cup of grated Parmesan cheese. Mix until the cheese melts and the sauce is creamy. If the sauce is too thick, add some reserved pasta water until you like the consistency. Now, add the cooked chicken and drained pasta to the skillet. Toss everything together, so the pasta and chicken are well coated in the lemon sauce. Taste and adjust the salt and pepper if needed. This step brings all the flavors together. Plate the pasta while it’s warm. Garnish each plate with fresh basil leaves for a pop of color and flavor. This dish looks vibrant and tastes fantastic. Enjoy your Lemon Chicken Pasta! To boost the flavors in lemon chicken pasta, think about fresh herbs. Fresh basil adds a great touch. You can also use parsley for a nice color and taste. A pinch of red pepper flakes gives it a slight kick. For a richer flavor, consider adding a splash of white wine when you cook the garlic. Wine can bring a depth that works well with lemon. One common mistake is overcooking the chicken. Always check it at 5 to 7 minutes. If it turns dry, the dish loses its charm. Another mistake is forgetting to reserve pasta water. This water helps make the sauce creamy. Also, don’t skip the lemon zest. It adds a bright flavor that makes this dish special. Cook the pasta in salted water for the best taste. The salt helps flavor the pasta itself. When cooking the chicken, don’t overcrowd the pan. This keeps the heat high and browns the chicken evenly. For the sauce, stir gently. This helps the cream and cheese blend smoothly. Lastly, toss everything together in the skillet. This ensures the pasta and chicken soak up all the delicious lemon sauce. Pro Tips Use Fresh Ingredients: Fresh lemon juice and zest make a significant difference in flavor compared to bottled options. Reserve Pasta Water: Always save some pasta cooking water; it helps adjust the sauce's consistency and adds starch for a creamier texture. Don’t Overcook Chicken: To maintain juiciness, cook chicken until it’s just done; it will continue cooking slightly after being removed from the heat. Experiment with Herbs: Feel free to add other fresh herbs like parsley or dill for an extra burst of flavor and freshness. {{image_2}} To make this dish vegetarian, swap the chicken for sautéed mushrooms or zucchini. Both options add great texture and flavor. You can also use chickpeas for added protein. For the pasta, stick to the original choice or try whole wheat for extra fiber. The lemon sauce pairs well with these veggies. If you need a gluten-free option, choose gluten-free pasta made from rice or corn. These types cook well and taste great. Just make sure to check the sauce ingredients for gluten. Use gluten-free flour to thicken the sauce if needed. This way, you can still enjoy a creamy lemon pasta without worry. You can boost the flavor with some fun add-ins. Consider tossing in sun-dried tomatoes or roasted red peppers for a tangy punch. Fresh spinach adds color and nutrients, while capers lend a briny note. For spice lovers, a pinch of red pepper flakes brings warmth. Feel free to mix and match these options to create your perfect dish! You can store leftover lemon chicken pasta in an airtight container. Make sure it cools down first. Place it in the fridge for up to three days. If you want to keep it longer, consider freezing it. To reheat, use a skillet over low heat. Add a splash of water or broth to avoid drying it out. Stir often until warm. You can also use the microwave. Heat in short bursts, stirring in between. This way, it heats evenly. If you freeze lemon chicken pasta, do so without the fresh basil. Basil does not freeze well. Place the pasta in a freezer-safe container or bag. It can last up to three months. When ready to eat, thaw it in the fridge overnight before reheating. The best pasta for lemon chicken pasta is linguine or spaghetti. Both types hold the creamy sauce well. They also complement the chicken and lemon flavors nicely. You can choose either based on your preference. If you want a heartier option, try fettuccine. Yes, you can make this dish in advance. Cook the pasta and chicken first, then store them separately. Keep the lemon sauce in an airtight container. When ready to eat, reheat everything on low heat. Add a splash of water to thin the sauce if needed. Lemon chicken pasta can be a healthy choice. It has lean chicken and fresh lemon juice. The dish does include heavy cream and cheese, which add calories. You can make it lighter by using less cream or whole milk. Balance it with a side salad for more nutrients. Yes, you can replace heavy cream with lighter options. Use half-and-half or whole milk for a lower fat content. You can also try Greek yogurt for creaminess without the extra calories. Just mix it in slowly to avoid curdling when heating. In this blog post, we explored how to create a delicious lemon chicken pasta with clear steps. I shared ingredient details, step-by-step cooking methods, and helpful tips. You learned how to enhance flavors and avoid common mistakes. I also covered variations for different diets and storage tips for leftovers. Overall, this dish is versatile and easy to make. With the right ingredients and technique, you can enjoy a great meal. Happy cooking!$

Zesty Lemon Chicken Pasta

A refreshing pasta dish with chicken, lemon, and creamy sauce.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

2 pieces boneless, skinless chicken breasts, sliced into strips
8 oz linguine or spaghetti pasta
3 tablespoons olive oil
3 cloves garlic, minced
1 lemon zest of
0.25 cup fresh lemon juice
0.5 cup heavy cream
0.5 cup grated Parmesan cheese
to taste salt and pepper
for garnish fresh basil leaves

Instructions

In a large pot of boiling salted water, add the linguine or spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta cooking water.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the chicken strips with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and toss in the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it.
Stir in the lemon zest and lemon juice, allowing it to bubble for a minute to combine the flavors.
Lower the heat, then add the heavy cream and grated Parmesan cheese to the skillet. Mix until the cheese is melted and the sauce is creamy. If the sauce is too thick, slowly add some of the reserved pasta cooking water until you reach the desired consistency.
Add the cooked chicken and drained pasta to the skillet. Toss everything together to coat the pasta and chicken in the lemon sauce. Adjust seasoning with more salt and pepper if needed.
Plate the pasta warm and garnish with fresh basil leaves for an aromatic finish.

Notes

Adjust the seasoning to taste and add more lemon juice for extra zest.

Keyword chicken, creamy, lemon, pasta, quick