Creamy Lemon Chicken pasta

This lemon chicken pasta is a delicious combination of tender chicken thighs and a creamy lemon sauce, all served over perfectly cooked pasta. It’s a simple yet elegant dish that's perfect for a weeknight dinner or a special occasion.

5 from 4 votes

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Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Author: Deborah Rainford

Ingredients

For searing the chicken:

1 tablespoon olive oil
500 g chicken thighs, boneless and skinless

For the creamy lemon sauce:

2 tablespoons butter
3 cloves garlic, minced
1 lemon, juice and zest
50 ml chicken stock, made with a chicken stock cube or water
400 ml single cream
25 g grated Parmesan
¼ teaspoon crushed chilli flakes, optional
500 g dried pasta, cooked according to package directions
½ bunch parsley, chopped
½ bunch basil, chopped

Instructions

Cook the Pasta:

Boil the pasta according to the package instructions. Once cooked, drain the pasta, reserving about 250 ml of the pasta water. Set aside.

Sear the Chicken:

Heat a cast iron or non-stick frying pan over medium-high heat and add the olive oil. Season the chicken well with sea salt.
Once the pan and oil are hot (the oil will shimmer), place the chicken thighs in the pan and sear for about 6 minutes on each side until the chicken is cooked through. Use a thermometer to ensure the chicken reaches at least 75°C.
Remove the chicken from the pan and set aside.

Make the Sauce:

Add the butter to the same pan over medium heat. Melt the butter, then add the minced garlic. Cook for about 5 minutes until the garlic is softened and fragrant.
Pour in the chicken stock or water and scrape any brown bits from the bottom of the pan. Bring to a gentle simmer.
Stir in the lemon juice and zest. Gradually pour in the single cream while whisking continuously. Add the grated Parmesan and simmer gently for about 5 minutes until the sauce thickens. Taste and adjust the seasoning.
Stir in the chopped parsley and basil, and add the crushed chilli flakes if using. Toss the cooked pasta into the sauce, adding reserved pasta water as needed to achieve the desired consistency.

Assemble the Dish:

Slice the chicken thighs and place them on top of the pasta. Pour any juices from the chicken back into the pan.

Notes

Use the same pan to make the sauce as you seared the chicken in. Once the chicken is seared, turn the heat down to medium to avoid burning the sauce.
You can substitute chicken breast, cut into large cubes, ensuring it cooks evenly.
Any type of pasta can be used, but long noodles or short noodles with ridges that hold the sauce are preferable.

Nutrition

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