Lemon Chicken Pasta
Why make this recipe
Lemon Chicken Pasta is a delightful and refreshing dish that combines the bright flavors of lemon with tender chicken and nutritious vegetables. It’s easy to prepare, making it perfect for a weeknight dinner or a special occasion. The creamy sauce paired with the tangy lemon zest creates a balance that is both satisfying and delicious. Plus, it’s a great way to add some vegetables to your meal, making it a wholesome choice for the whole family.
How to make Lemon Chicken Pasta
Making Lemon Chicken Pasta is straightforward and quick. Follow these simple steps to create a tasty dish that everyone will enjoy.
Ingredients :
- 8 oz pasta (fettuccine or penne)
- 1 lb chicken breast, cut into strips
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 cup heavy cream
- 1 lemon (zested and juiced)
- 1/2 cup parmesan cheese, grated
- Salt and pepper to taste
- Fresh parsley for garnish
Directions :
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper.
- Add the garlic, zucchini, and yellow squash to the skillet and sauté for another 3-4 minutes until vegetables are tender.
- Stir in the heavy cream, lemon juice, and lemon zest, and bring to a gentle simmer.
- Add the cooked pasta to the skillet and mix until the pasta is well coated with the sauce.
- Stir in the parmesan cheese and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
How to serve Lemon Chicken Pasta
Serve Lemon Chicken Pasta warm, garnished with fresh parsley for a pop of color. It pairs nicely with a side salad or some crusty bread to soak up the creamy sauce. This dish can also be a great addition to a dinner party or gathering, as it looks appealing and tastes fantastic.
How to store Lemon Chicken Pasta
If you have leftovers, store them in an airtight container in the refrigerator. It’s best to eat the pasta within 2-3 days. To reheat, place it in a pan over medium heat. You may need to add a little more cream or chicken broth to bring back the creamy texture.
Tips to make Lemon Chicken Pasta
- Use fresh garlic for the best flavor.
- Feel free to add other vegetables like bell peppers or spinach for extra nutrition.
- If you prefer a lighter dish, you can substitute half of the heavy cream with chicken broth.
- Try using whole-grain pasta for a healthier option.
Variation (if any)
You can customize this dish by swapping the chicken for shrimp or a different type of protein like sautéed tofu. Also, adding different herbs like basil or dill can give it a unique twist.
FAQs
Can I use other types of pasta?
Yes, you can use any pasta you prefer, like spaghetti or rigatoni.
Can I make this recipe in advance?
While it is best served fresh, you can prepare the components ahead of time and combine them just before serving.
What can I substitute for heavy cream?
You can use half-and-half or a dairy-free cream alternative if you’re looking for a lighter or dairy-free option.
Lemon Chicken Pasta
Ingredients
Method
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper.
- Add the garlic, zucchini, and yellow squash to the skillet and sauté for another 3-4 minutes until vegetables are tender.
- Stir in the heavy cream, lemon juice, and lemon zest, and bring to a gentle simmer.
- Add the cooked pasta to the skillet and mix until the pasta is well coated with the sauce.
- Stir in the parmesan cheese and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
