Be sure to try my Tomato Basil Pasta and Pasta Primavera recipes next!
Lemon Chicken Pasta
If you’re looking for a simple, restaurant-worthy meal, you’ve come to the right place! Here we have some thin spaghetti that’s tossed in the most flavorful lemony cream sauce with herbs and delicious bites of seared and seasoned chicken. Searing the chicken in the pan adds fond to the skillet which is deglazed with white wine, garlic, and butter. This creates the most flavorful base for the sauce, which is further enhanced by the best combination of herbs, chicken broth, cream, and Parmesan cheese. Freshly squeezed lemon juice rounds out the flavor palate and leaves you wanting more with every bite!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Season, dredge, and sear the chicken for 4-5 minutes per side. Set aside once cooked and let rest for 10 minutes, then cut into bite-sized pieces. Deglaze the pan with white wine and cook until reduced by half. Add butter and garlic and cook for 2 minutes.
Add flour and stir continuously for 2 minutes. Add chicken broth in small splashes, stirring continuously. Add the half and half in the same manner, then add the bouillon/seasonings. Bring to a gentle boil, then reduce heat to low.
Cook pasta according to package instructions and drain. Stir Parmesan cheese into the sauce. Remove from heat and stir in the lemon juice. Add the pasta and chicken. Toss to combine and serve with lemon wedges and freshly chopped parsley.
What to Add to Lemon Chicken Pasta
Sauteed broccoli or asparagus which can be cooked to your liking in the skillet while the chicken is searing and added back to the sauce at the end. Frozen vegetables can be added while the sauce is simmering and the pasta is cooking. Capers make a great addition and can be added just before the cheese is added. Asiago cheese can be added in addition to the Parmesan, I like using 1/2 cup of each. Freshly Cracked Pepper adds a nice finishing touch at the end. Roasted Broccoli or Roasted Asparagus make nice side dish options with this as well.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This does reheat well. Reheating this pasta in a makeshift double boiler on the stove top is the best way to restore it to its original form.
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3.5 quart Enameled Cast Iron Braiser– This is the one pictured in the process shots above and what I use for most of my recipes. Cheese Grater– Always shred your cheese from a block for soups and sauces, it melts and tastes much better than packaged shredded cheese. I use Belgioioso parmesan. Pasta Strainer– I have this one and love it. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– for measuring out seasonings ahead of time.
