Easy Creamy Lemon Chicken Pasta
A meal that comes together in less than 30 minutes is always a win in my book. This easy and delicious lemon chicken pasta is just that!
Table of Contents
Ingredients
Full recipe with amounts can be found in the recipe card below.
- Chicken breasts. Boneless thighs can be substituted.
- Paprika.
- Garlic powder.
- Salt and pepper.
- Butter.
- Garlic cloves.
- Lemon zest + juice.
- Fresh thyme.
- Cream. Heavy/whipping cream.
- Spaghetti. Use any pasta of your choice.
How to make lemon chicken pasta
- Season and cook the chicken: Slice the chicken breasts in half, lengthwise, resulting in two thin fillets. Drizzle with olive oil then season with paprika, garlic powder, salt and pepper. Heat a large pan over medium-high heat then add the chicken and cook for 2-3 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
- Make the lemon cream sauce: In the same pan, melt the butter then add the crushed garlic, lemon zest and thyme. Cook for 30 seconds then pour in the cream and lemon juice. Season with salt and pepper and bring to a simmer. Allow to cook for 5 minutes until the sauce coats that back of a spoon easily. Add the chicken back to the pan to warm through.
- Serve: Serve the pasta topped with the chicken and sauce.
Chicken pasta recipes
Easy Creamy Lemon Chicken Pasta
A meal that comes together in less than 30 minutes is always a win in my book. This easy and delicious lemon chicken pasta is just that!
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Calories: 455kcal
Servings: 4
Ingredients
- 4 chicken breasts
- 2 tbsp olive oil
- 1 tsp paprika
- ½ tsp garlic powder
- 1-2 tsp salt
- 1 tsp pepper
For the sauce
- 2 tbsp butter
- 4 garlic cloves crushed
- 2 tsp fresh thyme
- 1 cup cream
- 2 tsp lemon juice
- salt and pepper to taste
- 500 g (1lb) spaghetti
Instructions
- Slice the chicken breasts in half, lengthwise, resulting in two thin fillets.
- Drizzle with olive oil then season with paprika, garlic powder, salt and pepper.
- Heat a large pan over medium-high heat then add the chicken and cook for 2-3 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
- In the same pan, melt the butter then add the crushed garlic, lemon zest and thyme.
- Cook for 30 seconds then pour in the cream and lemon juice. Season with salt and pepper and bring to a simmer.
- Allow to cook for 5 minutes until the sauce coats that back of a spoon easily. Add the chicken back to the pan to warm through.
- Serve the pasta topped with the chicken and sauce.
Nutrition
Calories: 455kcal | Carbohydrates: 48g | Protein: 33g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 772mg | Potassium: 526mg | Fiber: 2g | Sugar: 1g | Vitamin A: 431IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 2mg
