Creamy Lemon Chicken Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
6
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Calories
776 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Lemon Chicken Pasta
Description
Creamy Lemon Chicken Pasta features flattened chicken breasts sautéed until golden and cooked through, ensuring juicy pieces that complement the pasta. The sauce blends butter, cream, and Parmigiano Reggiano, warmed gently with lemon zest to impart a bright citrus aroma without overpowering the dish. Adding reserved pasta water helps emulsify the sauce, making it silky and smooth. The paccheri pasta, chosen for its tubular shape, holds the creamy lemon sauce well.
The flavor balance comes from the richness of cheese and cream paired with the freshness of lemon zest, which cuts through the heaviness but keeps the sauce harmonious. This recipe fits well for a dinner meal when seeking a comforting pasta with a citrus note.
Using thin-cut chicken cutlets pounded evenly allows faster and more consistent cooking. Including optional egg yolks can help maintain sauce emulsification, enhancing creaminess. Leftovers store well in the fridge for up to three days, making this suitable for meal prepping.
Ingredients
- 1 pound paccheri pasta or rigatoni, penne, ziti, etc
- 1 1/2 pounds chicken breast filleted and pounded flat
- 2 tablespoons olive oil
- 7 tablespoons butter unsalted
- 1 cup Parmigiano Reggiano cheese plus more for serving, grated
- 1 cup heavy cream
- salt to taste
- black pepper to taste
- 2 large lemon zested, about 1 1/2 tablespoons of zest, plural
- 1 1/2 cups water will most likely not need it all, reserved pasta water
- 2 large egg optional, yolk
Instructions
- Bring a large pot of salted (2 tablespoons kosher salt per gallon) water to boil.
- Dry the chicken cutlets with paper towels then season with salt and pepper on both sides.
- Heat a stainless steel or cast iron pan to medium heat and wait 3 minutes. Coat the pan with olive oil and add the chicken to the pan. Sear the chicken on both sides until browned and cooked through (about 6-7 minutes total time). Work in batches to not overcrowd the pan. Place the cooked chicken on a cutting board and tent with foil. Begin cooking the pasta to 1 minute less than al dente.
- While the pasta is cooking heat a large clean pan to medium-low heat and add the butter and half the lemon zest. Once melted add the cream and cheese and bring to a simmer. The sauce will begin to thicken after a couple of minutes of simmering.
- Slice the chicken into bite-size pieces. Add a 1/2 cup of pasta water and the chicken to the sauce and continue to cook over moderate heat while waiting for the pasta to cook.
- Add the pasta to the sauce and mix or toss to coat. Cook until just al dente. If the pasta is too dry add some more of the reserved pasta water, a bit at a time, to get a perfect consistency.
- Remove the pan from the heat and wait 30 seconds. Add the egg yolks and mix rapidly or toss to coat and emulsify. Season with salt and pepper to taste. Serve with the remaining zest divided onto each plate and more Parmigiano Reggiano. Enjoy!
Notes
- Pound chicken breasts to about ½ inch thickness for faster, even cooking.
- Reserve pasta water to adjust sauce consistency to creamy, not thick or dry.
- Egg yolks may be added to keep the sauce creamy and well-emulsified.
- Store leftovers in the fridge for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 776 kcal
% Daily Value*
| Calories | 776kcal | 39% |
| Carbohydrates | 57.2g | 19% |
| Protein | 48.1g | 96% |
| Fat | 33.9g | 52% |
| Saturated Fat | 17.1g | 86% |
| Cholesterol | 162mg | 54% |
| Sodium | 717mg | 30% |
| Potassium | 231mg | 5% |
| Fiber | 2.7g | 11% |
| Sugar | 2.7g | 5% |
| Calcium | 181mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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