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Creamy Lemon Chicken Pasta
nibbleboard.com/recipes/creamy-lemon-chicken-pasta
Ingredients
Ingredients
- 2 tbsp Olive Oil
- 3 tsp lemon zest (divided: 2 tsp for chicken, 1 tbsp for sauce)
- 2 tsp Dried Oregano
- 1.5 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1½ tsp kosher salt (divided: ¾ tsp for chicken, ¾ tsp for sauce)
- 1¼ tsp black pepper (divided: ¾ tsp for chicken, ½ tsp for sauce)
Cream Sauce
- 1 tbsp Butter
- 1½ cups finely chopped yellow onion (about 1 large)
- 6 clove Garlic
- 1 cup Heavy Cream
- 0.75 cup Chicken Broth
- 3 tbsp Lemon
- ⅓ cup finely grated Parmigiano Reggiano, plus more for serving
Garnish
- ⅓ cup finely chopped fresh parsley, plus more for garnish
Instructions
- Bring a large pot of generously salted water to a boil.
- Toss chicken cutlets in a bowl with olive oil, 2 tsp lemon zest, oregano, smoked paprika, garlic powder, onion powder, ¾ tsp salt, and ¾ tsp pepper. Coat both sides thoroughly.
- Heat a large high-sided skillet over medium-high heat. Sear chicken cutlets for 3-4 minutes per side until golden brown and cooked through (165°F internal). Transfer to a cutting board and tent with foil.
- Cook fettuccine in the boiling water until just shy of al dente (about 1 minute less than the package says). Reserve 1 cup of pasta cooking water before draining.
- In the same skillet, melt butter over medium heat. Add chopped onion and cook until softened and translucent, about 4 minutes.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Pour in heavy cream and chicken broth. Add ¾ tsp salt and ½ tsp pepper. Bring to a gentle simmer and cook for 3-4 minutes until the sauce starts to thicken slightly.
- Add drained pasta to the skillet with sauce along with ½ cup reserved pasta water. Increase heat to medium-high and toss vigorously with tongs, cooking for 2-3 minutes until the sauce clings to every strand.
- Remove from heat. Stir in lemon juice, remaining 1 tbsp lemon zest, parmesan, and parsley. Toss to combine, adding more pasta water if the sauce needs loosening.
- Slice chicken against the grain and arrange over the pasta. Garnish with extra parsley, shaved parmesan, cracked pepper, and a squeeze of fresh lemon.
Nutrition per Serving
309Calories
8gProtein
14gCarbs
26gFat
Chef Tips
- I've found that slicing chicken into thin cutlets (about ½ inch) is the key to even cooking and that gorgeous sear — thick breasts end up overdone outside and raw inside.
- Pull the pasta about a minute early. It finishes cooking in the cream sauce, which means it absorbs all that lemony flavor instead of just sitting on top.
- Always reserve pasta water before draining. That starchy liquid is liquid gold for building a silky sauce that actually clings to the noodles.
- After trying both ways, I always add the lemon juice off the heat. Simmering it in the cream can cause the sauce to break — adding it at the end keeps everything smooth and bright.
- This reheats surprisingly well. Add a splash of chicken broth when rewarming on the stove to bring the creaminess back.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Keep the sliced chicken on top rather than mixed in to preserve texture.