Creamy Lemon Chicken Pasta

Creamy Lemon Chicken Pasta is an easy recipe that's ready in 25 minutes. With a creamy sauce made from Parmesan cheese, lemon zest, and heavy cream, this simple meal is perfect for busy weeknights!

Course Main Course

Cuisine American

Keyword chicken, lemon chicken pasta, pasta

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 636

Author Gayle

Ingredients

10 ounces uncooked pasta
2 tablespoons olive oil
2 medium boneless skinless chicken breasts
2 teaspoons garlic powder
Salt and black pepper (to taste)

Creamy Lemon Sauce

¾ cup low-sodium chicken broth
¾ cup heavy whipping cream
¾ cup grated Parmesan cheese
1½ teaspoons Italian seasoning
1 teaspoon garlic powder
Salt and pepper (to taste)
Zest and juice from one lemon

Instructions

Cook pasta according to package instructions until al dente. Drain and set aside.
Heat a large skillet over medium-high heat until hot and then add olive oil. Add chicken to skillet and season with salt, pepper, and garlic powder. Cook and brown chicken for 6-8 minutes on each side, or until cooked through.
Remove chicken from pan, let rest for 3-4 minutes, and then cut into bite-sized pieces.
Scrape the bottom of skillet to get the browned bits off from bottom of pan. Then add chicken broth, heavy cream, Parmesan cheese, lemon zest and juice, salt, pepper, garlic powder, and Italian seasoning. Stir to combine. Bring mixture to a boil, then reduce heat to low and simmer 2-3 minutes, or until slightly thickened.
Add pasta and chicken to sauce and toss to coat. Adjust seasonings and garish with additional lemon zest/juice, if needed.

Notes

This chicken pasta will keep in an airtight container in the refrigerator for up to four days.
See my tips and tricks for making this Creamy Lemon Chicken Pasta above the recipe box.

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