Creamy Lemon Chicken Pasta
This Creamy Lemon Chicken Pasta pairs spaghetti and chicken with a garlicky lemon cream sauce and parmesan for a winning weeknight dinner!
Servings: 4
Calories: 80kcal
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 lb boneless skinless chicken breasts - pounded to ¼ inch thick
- 1 tsp salt
- 1 tsp black pepper
- 12 oz thin spagetti
- 1/4 cup butter
- 2 cloves garlic minced
- 1/3 cup freshly squeezed lemon juice from 4 lemons
- 1 lemon thinly sliced into wedges
- zest of 1 lemon
- pinch of crushed red pepper flakes
- 1/4 cup Parmesan
- 1/2 cup heavy cream
- chopped parsley
Instructions
- In a large skillet over medium heat, heat olive oil. Add chicken and season generously with salt and pepper. Cook until no longer pink, 5 minutes per side.
- Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water, and set aside.
- Transfer chicken to a plate and add butter to skillet. Let melt, then add garlic.
- Cook, stirring constantly, until light brown, then add lemon juice and zest. Stir in crushed red pepper flakes. Pour in 1/4 cup reserved water - scraping all the bits on the bottom of the pan.
- Cut chicken into bite size pieces and return to skillet and gently.
- Add spaghetti and heavy cream - toss until combined.
- Top with with parmesan cheese.
- Serve immediately with a lemon wedge and a sprinkle of parsley.
Nutrition
Calories: 80kcal | Carbohydrates: 6g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 683mg | Potassium: 116mg | Fiber: 2g | Sugar: 1g | Vitamin A: 58IU | Vitamin C: 15mg | Calcium: 88mg | Iron: 1mg