Lemon Chicken Pasta
A light and zesty lemon chicken pasta featuring tender chicken breast, al dente pasta, garlic, fresh lemon juice, and a hint of red pepper flakes for a bright, flavorful meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 8 oz fettuccine or linguine pasta
- 2 breasts boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 large lemon zest and juice (about 3 tablespoons juice)
- 0.25 teaspoon red pepper flakes (optional, for heat)
- 0.25 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 handful fresh parsley, chopped, for garnish
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
- While the pasta cooks, season the chicken pieces with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5–6 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and red pepper flakes (if using), and sauté for about 30 seconds until fragrant.
- Reduce the heat to low. Stir in the lemon juice, lemon zest, butter, and cooked chicken. Toss to combine and let the sauce simmer gently for 2–3 minutes.
- Add the drained pasta to the skillet and toss to coat evenly with the sauce. If the mixture seems dry, add a splash of reserved pasta water as needed.
- Remove from heat and stir in the grated Parmesan cheese. Taste and adjust seasoning with salt and pepper if necessary.
- Serve immediately, garnished with chopped fresh parsley.
Notes
For a richer flavor, you can substitute half-and-half or heavy cream for some of the pasta water when saucing the dish.