Creamy Lemon Chicken Pasta (Printable Version)

Chicken and pasta tossed in a creamy lemon sauce with fresh herbs and Parmesan for an easy dinner.

# What You'll Need:

→ Lemon-Herb Chicken

01 - 450 g boneless, skinless chicken breasts, thinly sliced into cutlets
02 - 30 ml extra-virgin olive oil
03 - 2 tsp lemon zest
04 - 2 tsp dried oregano
05 - 1.5 tsp smoked paprika
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 3/4 tsp kosher salt
09 - 3/4 tsp ground black pepper

→ Creamy Lemon Pasta

10 - 450 g pasta of choice (such as bucatini, spaghetti, pappardelle, or fettuccine)
11 - 15 g unsalted butter
12 - 225 g yellow onion, finely chopped
13 - 6 garlic cloves, minced
14 - 240 ml heavy cream
15 - 180 ml chicken broth
16 - 3/4 tsp kosher salt
17 - 1/2 tsp ground black pepper
18 - 20 g fresh parsley, finely chopped, plus additional for garnish
19 - 25 g Parmigiano Reggiano cheese, finely grated, plus additional for garnish
20 - 1 Tbsp lemon zest
21 - 3 Tbsp fresh lemon juice

→ Optional Add-ins

22 - Fresh baby spinach or arugula
23 - Sun-dried tomatoes
24 - Roasted broccoli
25 - Sautéed mushrooms

# Steps To Follow:

01 - Bring a large pot of generously salted water to a rolling boil.
02 - Combine sliced chicken breasts with olive oil, lemon zest, dried oregano, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Toss thoroughly to coat each piece evenly.
03 - Heat a large sauté pan over medium heat. Arrange seasoned chicken in the pan and cook until both sides are golden and internal temperature reaches 74°C, approximately 7 to 10 minutes depending on thickness. Transfer to a plate and cover to keep warm.
04 - When the water is boiling, cook the pasta until just shy of al dente. Reserve 240 ml of the pasta cooking water before draining.
05 - Return the sauté pan to medium heat and add butter. Once melted, stir in the chopped onion and cook until softened, about 4 to 5 minutes. Add minced garlic and cook for 1 to 2 minutes until fragrant.
06 - Pour in heavy cream and chicken broth, then season with salt and black pepper. Bring the mixture to a gentle simmer and reduce until slightly thickened, around 5 to 6 minutes.
07 - Stir in chopped parsley, grated Parmigiano Reggiano, lemon zest, and lemon juice, mixing until well combined.
08 - Add the drained pasta to the sauce along with 120 ml reserved pasta water. Raise heat to medium-high and toss vigorously to coat the pasta evenly, cooking for approximately 2 minutes until the sauce is glossy and coats the noodles. Adjust with additional pasta water if too thick.
09 - Thinly slice the reserved cooked chicken and arrange over the pasta. Garnish with extra parsley, grated Parmigiano Reggiano, cracked black pepper, and a squeeze of fresh lemon juice before serving.

# Notes and Tips:

01 - For added vegetables, stir in fresh spinach, arugula, sun-dried tomatoes, roasted broccoli, or sautéed mushrooms after incorporating parsley and cheese.
02 - To store, transfer to an airtight container and refrigerate for up to three days.
03 - For reheating, gently warm in a large skillet over medium heat, adding a splash of broth to restore sauce consistency and finish with a squeeze of lemon.

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