Lemon Garlic Chicken Pasta
A bright, comforting dish that brings zesty lemon, garlic, and tender chicken together with al dente pasta. Simple pantry ingredients, quick hands-on time, and a silky sauce make this a dependable weeknight staple.
Ingredients
- 2 slices bone-in chicken thighs
- 8 oz fettuccine or linguine
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 large lemon, zested and juiced
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 1 pinch red pepper flakes
- to taste salt and black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Pat the chicken dry and season with salt and pepper. Heat a large skillet over medium-high heat and add the olive oil.
- Sear the chicken until the skin is golden and the meat is cooked through, about 5–6 minutes per side depending on thickness. Remove from the pan and let rest.
- In the same pan, add a little extra oil if needed and sauté the minced garlic until fragrant, about 30 seconds.
- Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
- Stir in the heavy cream and lemon zest. Reduce the heat to low and whisk in the Parmesan until the sauce thickens slightly.
- Meanwhile, cook the pasta in salted water until al dente. Reserve a splash of the cooking water.
- Slice the rested chicken and return it to the pan. Toss in the cooked pasta, adding a splash of pasta water if the sauce is too thick.
- Season to taste with salt, pepper, and a pinch of red pepper flakes. Finish with chopped parsley and an extra squeeze of lemon if desired.