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Creamy Lemon Chicken with Pasta

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This creamy lemon chicken with pasta is a bright and comforting weeknight meal featuring tender chicken in a silky butter and cream sauce, perfectly paired with farfalle pasta.

Ingredients

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  • 12 oz Farfalle pasta
  • 1 teaspoon olive oil (optional)
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, sliced
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 8 cloves garlic, peeled and minced
  • 1 cup heavy cream
  • 1/3 cup lemon juice
  • 3 tablespoons fresh minced parsley
  • 3/4 cup grated parmesan cheese

Instructions

  1. Bring a large stockpot of salted water to a boil. Add olive oil and the farfalle pasta. Stir and boil the pasta for 12 minutes, or according to package directions. Drain and cover to keep warm.
  2. Heat a heavy bottomed saucepan over medium heat. Add olive oil and swirl to coat.
  3. Combine dried thyme, paprika, ground black pepper, and salt in a small bowl.
  4. Add sliced chicken to the hot skillet in a single layer, sprinkle with seasoning mix, and cook for 4 to 5 minutes on each side until cooked through. Remove chicken from skillet.
  5. Add butter to the same skillet and swirl until melted. Reduce heat to medium-low, add minced garlic, and sauté until fragrant.
  6. Slowly whisk in heavy cream to the melted butter and garlic, and bring to a gentle simmer for 5 minutes.
  7. Add lemon juice and whisk to combine, simmering for another 1 to 2 minutes before removing from heat, then stir in fresh parsley.
  8. Combine the cooked chicken with the sauce until warmed through.
  9. Place the hot pasta in a large bowl, add chicken and sauce, and toss to combine. Mix in grated parmesan cheese.
  10. Serve immediately with additional parmesan cheese and parsley if desired.

Notes

Slice chicken to uniform thickness for even cooking. Store leftovers in an airtight container for up to 3 days.

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