Lemon Chicken Pasta: Italian Citrus Pasta
Select large, heavy lemons with smooth skin to ensure you get enough zest and juice for this lemon chicken pasta. Avoid fruit that feels hollow or soft to the touch. You need a high yield of acidic juice to balance the heavy cream and salted butter in the pan.
This Italian dinner combines 450 g (1 lb) of boneless, skinless chicken breasts with 225 g (8 oz) of dry fettuccine. You sear the chicken until golden brown to build a savoury base before simmering the sauce. The result is a silky, bright meal where the acidity of the lemon cuts through the richness of the Parmesan cheese. Use a food thermometer to ensure the chicken reaches 74 °C (165 °F) so the meat remains juicy while staying safe to eat.
Lemon Chicken Pasta: Italian Citrus Pasta
Recipe cardIngredients
Watch how it's made
Instructions
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Sear the chicken
Slice your chicken into 1.3 cm (1/2 inch) strips. Season both sides with salt and pepper. Heat butter and olive oil in a skillet over medium-high and sear the chicken for 5-6 minutes per side until the internal temperature reaches 74°C (165°F).
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Sauté the aromatics
Lower the heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant. Stir in the lemon zest, lemon juice, and red pepper flakes, then cook for one minute to meld the flavours.
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Simmer the sauce
Pour in the heavy cream and optional chicken broth. Bring the mixture to a gentle simmer. Let it thicken for 2 minutes so the sauce clings to the pasta later.
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Cook the pasta
Boil a large pot of salted water. Cook the pasta for 8-9 minutes until it is al dente. Reserve 235 ml (1 cup) of the starchy pasta water before draining the rest.
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Combine the elements
Transfer the cooked pasta into the skillet. Toss it to coat the strands in the sauce. Add the reserved pasta water one tablespoon at a time if you need to thin the consistency.
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Finish with cheese
Slice the chicken into bite-sized pieces and return them to the pan. Sprinkle in the Parmesan cheese and stir until it is melted and the sauce is silky. Garnish with parsley and a final squeeze of lemon juice.
Stir in the Parmesan cheese only at the final step over low heat. If you overheat the pan, the cheese will separate and create a gritty texture rather than a smooth, silky sauce. Watch for any graininess and remove the pan from the heat immediately if it occurs.
Heavy cream substitutes
Replace the 120 ml (1/2 cup) of heavy cream with skim milk to lower the fat content. This change reduces the richness of the sauce. Use a dairy-free alternative for diners with intolerances. Do not omit the cream or milk entirely, as the sauce requires a fat base to emulsify.
Storing and reheating
Place leftovers in an airtight container and refrigerate for up to 3 days. For longer storage, freeze for up to 2 months. Thaw the pasta overnight in the fridge. Reheat gently on the stove and add a splash of milk or broth to re-emulsify the sauce for a silky texture.
What to serve with it
Serve this pasta over a crisp green salad tossed in a light vinaigrette to add freshness to the meal. You may also pair the dish with a glass of chilled white wine or sparkling grape juice. Garnish with extra chopped parsley and black pepper to provide a burst of colour.
Nutrition per serving
- Calories
- 640
- Protein
- 38.5 g
- Carbs
- 42.0 g
- Fat
- 32.0 g
- Fiber
- 2.5 g
- Sugar
- 6.0 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What is the best lemon chicken pasta recipe?
A recipe using fresh lemon zest and juice combined with a cream and Parmesan base is most effective. This balance provides a bright acidity that cuts through the richness of the dairy and butter.
Does lemon chicken go with pasta?
Yes. The acidity of the lemon enhances the savoury notes of the chicken and creates a cohesive sauce that clings well to fettuccine or other pasta shapes.
What makes lemon garlic chicken pasta so tasty?
The combination of aromatic garlic and zesty lemon creates a high-contrast flavour profile. Searing the chicken first ensures a golden colour and deep savoury base for the cream sauce.
