Lemon Chicken Pasta
Enjoy this simple but flavorful Lemon Chicken Pasta. This delicious pasta features lean chicken over linguine with a tasty and light lemon sauce.
Equipment
Ingredients
- 1 pound chicken breasts
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 tablespoons butter
- ¼ cup chicken broth
- ⅓ cup lemon juice
- 4 garlic cloves, minced
- 1 tablespoon lemon zest
- ¼ fresh parsley
- ¼ cup parmesan cheese
- 8 ounces linguine
Instructions
- Season chicken breasts with salt and pepper on both sides.
- In a large skillet, melt butter over medium heat. Add the chicken and cook for 6–7 minutes per side, or until golden and cooked through. Remove from the skillet and set aside.
- In the same skillet, add garlic and sauté for 30 seconds until fragrant. Pour in the chicken broth and lemon juice, scraping up any browned bits.
- Add lemon zest and fresh parsley, simmer for 2–3 minutes until slightly reduced.
- Meanwhile, cook linguine according to package directions until al dente. Drain and add to the skillet.
- Slice the cooked chicken and return it to the skillet.
- Stir gently to coat everything in the sauce. Serve warm with extra lemon wedges and Parmesan if desired.
Nutrition
Notes
- Sear the chicken well: Let it cook undisturbed to form a golden crust, it locks in moisture and flavor.
- Don’t overcook garlic: It only needs about 30 seconds; burning it can make the sauce bitter.
- Use fresh lemons: Fresh juice and zest make a huge difference in brightness and flavor.
- Add pasta water: If the sauce thickens too much, add a few tablespoons of pasta water to loosen it.
- For extra creaminess: Stir in a splash of heavy cream or an extra tablespoon of butter before serving.
- Make it lighter: Substitute olive oil for butter and use whole-grain or chickpea pasta.
- Garnish before serving: A sprinkle of Parmesan and fresh parsley adds color and flavor to each plate.
- Serving idea: Serve with roasted asparagus, a green salad, or garlic bread for a complete meal.
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