Lemon Chicken Pasta
The ultimate comfort food, Lemon Chicken Pasta is a creamy, zesty delight that’s perfect for a quick and satisfying weeknight dinner. You won’t believe how easy it is to create this restaurant-quality dish at home. Make it tonight and impress your family!
Equipment
- Wooden Spoon
- Grater
- Chef's Knife
- Whisk
Ingredients
- 4 pieces chicken breasts grilled and sliced
- 1 lb penne cooked
- 1/4 cup butter
- 1-2 whole lemons depending on how much lemon you want in it
- 3/4 cup heavy whipping cream
- 1/4 cup Half and Half
- 1/2 cup Parmesan cheese grated
- salt to taste
- 1/2 cup fresh basil leaves chopped
Instructions
- Begin by cooking the penne according to the instructions on the box. Be sure to reserve one cup of the pasta water before draining it. This starchy water will help achieve the desired sauce consistency later on.
- In the same pot, melt butter over medium heat. As it melts, the rich aroma will fill your kitchen, signaling that you’re on the right track.
- Once the butter is completely melted, squeeze the juice of the lemons into the pot. Be careful to avoid any seeds; you want that fresh juice to add brightness to your dish.
- Whisk the butter and lemon juice together until well combined. The mixture should start to bubble slightly.
- Next, pour in the Half and Half and heavy whipping cream. Continue whisking until the mixture is heated through, but do not let it boil.
- Add the grated Parmesan cheese into the pot. Stir it in gradually, allowing it to melt and blend into the creamy sauce. The sauce should start to thicken at this point.
- Season your sauce with salt and pepper to taste. Be generous, but taste as you go to avoid over-seasoning.
- Check the consistency of the sauce. If it’s too thick, you can add a bit of the reserved pasta water to reach your desired creaminess. This is a crucial step for achieving the perfect texture.
- Once the sauce is just right, stir in half of the chopped fresh basil. The heat will help release its wonderful aroma.
- Now, pour the drained penne into the pot with the sauce. Toss everything together until the pasta is well coated in that luscious sauce.
- Finally, add the sliced chicken and toss gently to combine. Transfer everything to a large serving bowl, sprinkle the remaining basil on top, and get ready to enjoy!
- Serve your Lemon Chicken Pasta with a side of garlic bread to soak up the extra sauce. Trust me; you’re going to want every last drop!
Notes
- Tip 1: If you have any leftovers, store them in an airtight container in the refrigerator for up to three days.
- Tip 2: You can freeze the sauce separately from the pasta for later use; just reheat gently when you’re ready to enjoy.
- Tip 3: This dish pairs wonderfully with a crisp garden salad or some roasted vegetables on the side.
- Tip 4: Consider adding sautéed spinach or cherry tomatoes for a pop of color and nutrition.
- Tip 5: Substitute the chicken with grilled shrimp or even diced tofu for a vegetarian option.