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Full detail recipe with description nutritional info and time and question answer creamy lemon chicken pasta
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Here’s a full detailed recipe for Creamy Lemon Chicken Pasta with a rich description, nutrition facts, cooking time, and a Q&A section.
Creamy Lemon Chicken Pasta Recipe
Description:
Creamy Lemon Chicken Pasta is a comforting and zesty dish that balances the richness of a creamy garlic-parmesan sauce with the brightness of fresh lemon. Tender chicken is pan-seared to golden perfection, then tossed with pasta in a silky, citrus-infused sauce. It’s a quick, satisfying dinner perfect for weeknights yet elegant enough for guests.
Total Time:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
For the Chicken:
2 chicken breasts (boneless, skinless)
Salt and black pepper, to taste
1 tsp garlic powder
1 tbsp olive oil
For the Pasta:
250g (8–9 oz) pasta (penne, linguine, or fettuccine)
Salt (for pasta water)
For the Sauce:
2 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
1 tbsp lemon zest (from 1 large lemon)
2 tbsp fresh lemon juice (plus more to taste)
1 tsp Dijon mustard (optional, for depth
Salt and pepper, to tast
¼ tsp red chili flakes (optional)
¼ cup chopped parsley (for garnish)
Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
2. Prepare the Chicken:
Slice chicken breasts horizontally to create thin cutlets.
Season with salt, pepper, and garlic powder.
In a large skillet, heat olive oil over medium heat.
Sear chicken for 4–5 minutes per side until golden and cooked through. Remove and let rest. Slice thinly.
3. Make the Creamy Lemon Sauce:
In the same skillet, add butter and sauté garlic for 30 seconds.
Pour in heavy cream and bring to a gentle simmer.
Stir in lemon zest, lemon juice, and Dijon mustard.
Add Parmesan cheese gradually, stirring to melt into a smooth sauce.
Season with salt, pepper, and chili flakes if using.
4. Combine Everything:
Add cooked pasta and sliced chicken into the sauce.
Toss everything together, adding a splash of reserved pasta water if the sauce is too thick.
Adjust lemon juice or seasoning to taste.
5. Serve:
Plate and garnish with chopped parsley, extra Parmesan, and a lemon wedge.
Nutritional Information (Per Serving – Approximate):
Calories: 560 kcal
Protein: 35
Carbohydrates: 45
Fat: 28g
Saturated Fat: 14g
Cholesterol: 130mg
Sodium: 390mg
Fiber: 3g
Sugar: 2g
For a lighter version, use half cream and half low-fat milk or Greek yogurt.
Questions & Answers:
Q: Can I use chicken thighs instead of breasts?
A: Yes! Chicken thighs will be juicier and slightly richer. Cook them a bit longer to ensure they’re fully done.
Q: What pasta works best?
A: Fettuccine, linguine, or penne all work great. Use gluten-free pasta if needed.
Q: Can I make it dairy-free?
A: Substitute coconut cream for heavy cream and use a dairy-free Parmesan alternative or nutritional yeast.
Q: How long does it keep?
A: Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of milk or broth to loosen the sauce.
Q: What can I add to make it a complete meal?
A: Add sautéed spinach, broccoli, or peas for
more veggies. A side salad also pairs beautifully.