Lemon Chicken Pasta
User Reviews
5.0
12 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 Servings
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Course
Main Course
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Cuisine
International
Lemon Chicken Pasta
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A recipe for Lemon Chicken Pasta! Tender pasta is tossed with chicken slices and a lemon cream sauce with plenty of Parmesan.
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Ingredients
- 2 tablespoons (30 milliliters) olive oil
- 1 pound (450 grams) boneless skinless chicken thighs
- salt to taste
- freshly ground black pepper to taste
- 1 pound (450 grams) dried farfalle or other medium shape pasta
- 1 onion peeled and thinly sliced
- 2 cloves garlic peeled and minced
- 1/2 cup (120 milliliters) cooking water from pasta
- 2 cups (470 milliliters) chicken stock
- 1/2 cup (120 milliliters) heavy cream
- Zest from 2 lemons
- 1/3 cup (80 milliliters) freshly squeezed lemon juice
- 2 ounces (57 grams) freshly grated Parmesan plus more for garnish
- fresh parsley for garnish
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Instructions
- In a large skillet, drizzle the olive oil over medium heat.
- Season the chicken thighs on each side with salt and pepper.
- Once thoroughly heated, add the chicken thighs in a single layer. You may have to do this in batches.
- Once golden brown, flip the chicken and cook the other side until golden. Remove to a plate and allow to rest for about 5-10 minutes before cutting into thin slices.
- Meanwhile, bring a large pot of salted water to a boil.
- Add the pasta and cook until barely tender, al dente. Remove and set aside 1/2 cup (120 milliliters) of the cooking water before draining.
- Place the large skillet back over medium heat and add another splash of olive oil if needed.
- Add the onions and cook, stirring occasionally, until softened.
- Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
- Pour in the reserved 1/2 cup (120 milliliters) pasta water, scraping the bottom of the pan with a wooden spoon to remove any browned bits.
- Pour in the chicken stock and bring to a simmer.
- Add the sliced chicken thighs and continue to cook until heated through and the liquid has reduced by half.
- Toss in the cooked pasta and the heavy cream. Once heated through, stir in the lemon zest and juice. Adjust flavors to taste, adding more salt and pepper as needed.
- Remove from heat. Once the mixture has stopped simmering, stir in the freshly grated Parmesan until well coated.
- Serve immediately with parsley for garnish and an additional sprinkling of Parmesan if desired.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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