Lemon Chicken Pasta with Spring Herbs
A vibrant, zesty, and creamy pasta dish featuring tender chicken, bright lemon flavors, and fresh spring herbs. Perfect for a quick weeknight meal that’s both comforting and light, with a bold citrus twist.
Ingredients
- 8 oz fettuccine pasta
- 2 boneless, skinless chicken breasts (about 1 lb), thinly sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- Juice and zest of 1 lemon
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon red pepper flakes (optional)
Instructions
- Cook fettuccine in salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add chicken and season with salt and pepper. Cook for 5-7 minutes until golden and fully cooked.
- Add minced garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream and stir well to create a base for the sauce.
- Add lemon juice and zest, mixing thoroughly.
- Stir in grated Parmesan until melted and the sauce thickens. Add pasta water as needed for consistency.
- Incorporate cooked pasta into the skillet, tossing to coat evenly.
- Fold in fresh herbs and red pepper flakes (if using). Adjust seasoning as needed.
Notes
Use fresh herbs for maximum flavor.
Avoid overcooking the chicken to maintain tenderness.
For a lighter version, substitute half-and-half for heavy cream.
A final sprinkle of lemon zest enhances brightness.
Avoid overcooking the chicken to maintain tenderness.
For a lighter version, substitute half-and-half for heavy cream.
A final sprinkle of lemon zest enhances brightness.